+1.
I would eat that and the rice looks a treat, as does the rest.  Good rice is a real skill.  I also agree with Phil's suggestion, as I see you do as well.
Would you please tell me what makes it a "Balti" Staff Curry. Not having a go at you.  It is just my confusion about the use of the word.  It seems to have 3 different determinations with no real reason or logic. These are:
a) the Pan used to cook and serve it in, or
b) the method of cooking all mixed ingredients in the one dish, or
c) the inclusion of a particular "Balti" masala or paste. or
d) some or all of the above.

Thanks for that Sverige.  Turns out it was easy to find anyway in the List of Mixed Powders thread.    Plus my oldtimers is setting in.  I'd included it in my own analysis 2 1/2 years ago, and as it turns out I've pretty much been using it ever since. Doh!!!   Only difference being that I haven't used his stipulated brands and I doubt I can obtain them easily out here.

I love the post you linked to.  Created at 5.26 am on Xmas morning. Modified at 8.44 am and IFFU is on his way to have a pint.  Well it was Xmas.

Funny place an internet forum.  I've been reading the different threads about this.  People hounded Ifindforu for his Mixed Powder "Secret", which turned out to be a pretty ordinary ration of common spices with just Eastern Star curry powder and Jalpur Garam Masala as stipulated brands to use.  He probably deserved to be hounded because he did appear to be teasing it out quite  a bit.  Shortly after he released it to the forum, people went out and discussed the purchase of Jalpur GM. IFFU was asking for people to feedback on it's use.  Nada, nought, nothing, zip.  Nobody appears to have even hinted that there was anything even barely noticeable in it's use.  In fact it appears that nobody said anything at all.

You've prompted me to revisit previous threads on Staff Curry. The "ifindforu / H4ppy Chris" version is one I always enjoyed. I used to make a Fijian Indian modified version that was very tasty.
It is interesting that you've used breast fillet as H4ppy Chris places emphasis the importance of using bone in pieces. ( No he doesn't. Sorry. He talks about skin. Must have been my Fijian Indian friend who mentioned bone in chicken as Important)
Could you please tell us what it is that you use to make it a "Balti" staff curry? Is it process or ingredient?

Outstanding recipe.

Hey Bob, could you please elaborate on exactly what draws you to the statement that this is an "Outstanding Recipe".  It just looks like any old recipe to me. It might make a very nice curry but why the glowing accolades? Could you please be more specific and explain your reasoning? Photographs of your efforts in reproducing this  recipe will help.

Is anybody else thinking what I'm thinking?