puree maybe, you could just hoy extra tomato in but you need the corianderCheers. Might knock up a base gravy tonight but missing puree and coriander powder/fresh coriander. Reckon id get away without?
Was watching Al again last night. Was starving watching it
If I'm doing base, and there's a load of chicken lying around, I'll often fry a few portions up. It does improve the flavour of the chicken imo - not as much as tikka would, but still.
The fresh coriander is important imo. The powder is, iirc, a totally different flavour.Cheers. Might knock up a base gravy tonight but missing puree and coriander powder/fresh coriander. Reckon id get away without?
Was watching Al again last night. Was starving watching it
I missed Chicken Methi somehow, this will be my next curry concoction.
Think I’ll have to rustle a curry up on Sunday. Been a while since I’ve made one.
What! ..and miss Sunday Dinner!
My wife has a skin condition which means she cannot have any heat in the curry whatsoever. I still use all of the spices except the chilli for hers and go easy on the ground black pepper
Butter chicken is mild but very rich.
chicken passanda is always a canny one too.
Can't go wrong with the original jalfrezi tbh. The Balti version is even better, but you have to cook it in small portions or it doesn't work so well.
Its a tiny bit sweet for me, so next time I'm going to skip the sugar.
