NO! - do not add sugar, please. This tasted a bit like a good madras of yesteryear (albeit red instead of yellow) and I meant dry as a compliment here much as a dry champagne is better than Bucky put through a Sodastream. The pepper and chilli powders combined to create a unified front of main taste...

Made this tonight and would have it again (as would sons). Not sure how big your breasts are but I used 600g chicken, 1 very large yellow pepper, 2 medium onions (maybe 120g) and 600ml gravy for 3 portions. The dried chillies were ones I got from a Chinese supermarket and were a nice, dark red when ...

Enjoy your curry, lads. I will be working and my "curry action" for that day will be a Nong Shim Shin Cup (subject to the kettle having been fixed).

May ends soon and we can look forward to next month's curry. Thank you to all who tried this recipe and for the photo's and feedback. I'll be making this + korma on Monday as I'm off work for the day and it's either cook curry or cut the grass. Thinking of having some rajma (kidney beans in spicy gr...

If this is your first attempt, blodwyn, I cannot wait to see your later efforts once you are up to speed. Well done, looks great.

Make it as hot (or as not) as you like it. What are the other curries in your photo?

Thank to all who have tried this and for the feedback and photo's. @rik - according to various websites a garlic clove weighs 4-7g each so 21g isn't too much for "fat" cloves - I must weight mine sometime. For monster cloves, and for some garlicky advice, this site says that their cloves a...

That first photo looks like dawn breaking over a thermal mud pool. I want to climb up on that chicken rock and dive right in (mouth open wide). Bullet chillies sound good - do you need a bit more of them for heat but they also give a bit more flavour?

Looks very tasty and very representative of several Glasgow restaurants' offerings. Did you get the plates from Mr Singh's? (for those not in the know, Mr Singh's in Glasgow often serve food on odd-shaped plates or at least they did last time I was there).

Looks very good, Alchemist. I tend to try to keep the salt levels down. You get used to it and I also find naan salty enough; maybe it's more noticeable with rice alone.

I got the chillies from ASDA. They are labelled "hot and fiery thin chillies" and the country of origin is India. They freeze well and you can slice them straight from frozen. They got some negative reviews on the ASDA website along the lines of they aren't as hot as they used to be but I ...

I basically started with about 90ml oil and tripled the amount of most items with the exception of the extra-hot chilli powder where a put in just 1 rounded tsp. Technique-wise I deviated a bit from how I'd do a single portion. Using a wok, I cooked the onions first then added in the chillies, garli...

I'm flattered, guys. Off to make a triple-sized portion for tonight.

When I ask the butcher for lamb I get leg or chump cut into large cubes. He has already trimmed any thick pieces of fat off. So, rather than asking for a particular cut, if you tell your butcher what you plan to do with it the a good butcher will give you the best stuff. If you are buying it pre-pac...

There is a traditional dish of "murgh pudina" which is chicken made with mint leaves so I think it would work very well IF you want minty chicken. Not everyone likes minty chicken, though, so you could cut down on the mint or leave it out (and then it would be a chicken madras or something...

When it comes to photo's, the lens is very important. Hence my mega-mega pixel phone camera is worse than my old 1.5 megapixel Fuiji camera with its compact, but very nice, Fujinon lenses. Remember that photos uploaded to this (and many other) sites are often way less than a megabyte in size.

I'll likely be doing more dal and dansak myself as I just got a 2Kg bag of red lentils for £2.50 (which works out cheaper per portion than an accompanying glass of milk). I used to do a decent vegetable dansak so might brush up on that recipe - need to make it again and actually weight things before...

It all looks very tasty, indeed. Just how much was lost to sampling between the photo at 10 minutes and the one at 20?

Certainly looks the part with plenty of runny gravy and authentic chunks of pale chicken. As luck would have it I've just got a few jars of Patak's mango chutney for 89p each.

SOME BASICS Mix Powder 1 - my standard simple mix powder. An exotic blend of carefully prepared whole seeds and select spices. SB's Kilo-Base - my standard base gravy using everyday quantities: 1Kg onions, 400g tin of tomatoes etc. SB's Pressure Cooker Base Gravy - a very simple base gravy using sta...