hi guys/gls
this the curry sauce that was extracted from the post by mark j went to a takeaway and spoke to the owner thread

this is the recipe as i can find from the posting when mark j spoke to a take away owner and chef curry sauce

Just been to my friendly takeaway tonight and talked to him at length about the base sauce.

He said start with vegie oil and fry garlic and ginger

Add chilli powder, curry powder, turmeric and salt. I said I use rajah curry powder and he said that would fine in the kind of way that meant basically any curry powder would be fine.

Add onions, carrots, green peppers, celery, fresh coriander and tomato paste, add water.

Simmer for an hour, then liquidise, then cook on high for 10 minutes and low for 5 minutes, job done. He leaves it overnight and said this added to the flavor.
This is a full recipe of base sauce in the quantity that a BIR would make, when I refer to chefs spoons below I am referring to the big spoon they use to make all the curries, I estimate this is approx 2 table spoons, all measurements are round spoons, not level nor heaped
In this 14-16" pan add veg oil up to a depth of 3/4 inch, heat on a high heat

Add 2 chefs spoons each of ginger and garlic puree, he was at great pains to point out to me this should be cooked until brown as Pete has seen before and to make sure I keep stirring it.

When brown add 1.5 chefs spoons each of curry powder and turmeric, add half a level chefs spoon of chilli powder
Stir quickly frying for a short while and then add some water "otherwise it gets too sticky/thick"

Next add the following chopped:
30-35 onions (thats no typo!)
5/6 carrots "or 4 big ones"
3 green peppers
half a bunch of celery
and half a cooks spoon of salt
2 desert spoons of garam masala "be careful not to over do this as it will easily dominate the base if you add too much", this is equivalent to 4 level TSP
fresh coriander and tomato paste

He adds only 1 heaped cooks spoon of tomato paste to the base
Basically he uses the jelly exactly as you found out, he said it takes ages much longer than the base, boil the carcass for hours with turmeric, cinamon, cardamom,bay etc then skim the jelly off when cold.
To show me how much coriander he held up his hand with fore finger to thumb in a circle about the size of a 10p piece,

regards
gary

ps will post blades 10 onion recipe from the same thread as soon as i have time

hi g/gls
here is the vindaloo which i have currently been cooking using the rajver curry gravy. i will say that you can use terry(ifindforu) restaurant masala mix instead or bruce edwards you will acheive a fab curry ;D

CHICKEN VINDALOO   
COOKING TIME 15-20 MINS
INGREDIENTS

3-4 TBSP VEG OIL
1TSP FINE CHOPPED GARLIC
1-2 TSP SALT
1 ? TSP RAJVER MASALA ( 2 turmeric 1 coriander 1 cumin 1 garam masala 1 chilli powder)
2-3 TSP CHILLI POWDER   
1-2 TSP TOMATO PASTE!
3-4 LADLES CURRY GRAVY
1TSP FINE CHOPPED CORIANDER   
3 TSP CHOPPED CORIANDER TO GARNISH   
1 PORTION OF PRECOOKED CHICKEN      
3-4 CUBES PRECOOKED POTATO
METHOD
HEAT THE OIL ON MEDIUM HIGH HEAT REMOVE FROM HEAT WHEN BUBBLES APPEAR ON THE EDGE THEN ADD SALT, RAJVER MASALA ,CHILLI POWDER, TOMATO PASTE SMOTHER AROUND PAN RETURN TO HEAT AND FRY FOR 30 SECONDS  ADD ALITTLE WATER TO STOP FROM STICKING  AND STIR WELL UNTIL SPICES ARE NOT GRAINY (DONOT BURN AT THIS STAGE). ADD 1 LADLE OF CURRY SAUCE MIX WELL FRY FOR 4-5 MINS ADD 2 MORE LADLES OF GRAVY  AND FRY FOR 1 MIN THEN ADD PRECOOKED CHICKEN AND STIR WELL. TURN DOWN THE HEAT AND SIMMER FOR 4-5 MINS. ADD THE PRECOOKED POTATOES STIR WELL  HEAT THROUGH ADD TSP CORIANDER COOK FOR 1-2 MINUTES MORE. REMOVE FROM HEAT ALLOW TO SIT WITH A LID ON THE PAN FOR 3 OR 4 MINS TO SETTLE THEN SERVE GARNISHED WITH 3TSP CORIANDER.
(THROUGHOUT COOKING STIR WELL AROUND THE PAN SHAKING OCCASSIONALLY TO ENSURE NO STICKING TO BOTTOM OF THE PAN.)

sorry george about the format  :-[

hope you peeps try it

regards
gary

hi g/gls
found the post for terrys korma paste so here goes

korma masala paste

100ml cream
1tsp garlic puree
1tsp ginger puree
1tbsp ground almonds
2tbsp caster sugar

place all these ingredients in a bowl mix well then add coconut powder until you have a "solid" consistency.
use as little or as much as you need to acheive the results of your own taste.
i would suggest that you should use 1 chef spoon per portion of your korma dish adding it just after the first ladle of you base sauce has been added and evaporated down

try this
chicken korma(my own work and untried recipe)
4tbsp oil
11/2 tsp restaurant masala
2 pinches salt
1/2tsp turmeric
1chef spoon korma masala( 4 tbsp)
2-3 ladles of curry gravy
1/2tsp fresh coriander for garnish
1 portion precooked chicken

add oil to pan heat not too hot
add turmeric fry for 10-15 seconds
add salt and restaurant masala stir well for 20-30 seconds if sticking add a little water
evaporate the water and the spices lose its grainy feeling in the pan
add 1 ladle of gravy stir well evaporate down
add korma masala and stir well for 20-30 seconds then quickly add another ladle of gravy add the chicken stir well
add last ladle of gravy after 2-3 mins
fry for 4-5 mins
take off the heat sprinkle  coriander and cover with a lid allow to settle for 5 mins approx.

not being a korma lover hopefully someone else could try this and post feedback
(thank you terry for originally for posting his recipe for this paste).

good luck

regards
gary

hi guys/girls
been a while since i posted but i have been currying quite alot lately

i remember hearing or reading somewhere on this site about joining this site to get away from the 3 pot method. this has been witnessed by myself and many others and now well for sometime since pete posted the recipe for CTM the red masala and TERRY posted the "korma" masala recipe these two mixes of ingredients together with the curry sauce and you have the 3 pot method which most restaurants would use to create. just about every BIR curry you can think of

RED MASALA
equal quantities

tandoori paste
tikka paste
kashmiri masala
ground almonds
coconut powder
mix well

KORMA MASALA
100ml cream
1tsp garlic puree
1tsp ginger puree
1tbsp ground almonds
2tbsp caster sugar
place in a bowl mix well add coconut powder until you have a solid consistency

i have seen these both used to make a chicken tikka pasanda so i'm certain that these plus you curry sauce you would acheive the creation of the ultimate restaurant CTM. a goal of many people that are members and millions that aren't  i'm sure. anyway it time i went to cook my chicken for another vindaloo : have bought 1 takeaway in the last 2 months but my curries have been so good and when the likes of tescos and asda are doing BOGOF on the chicken breast a meal for two must cost me about ?3? max

anyway g/g's don't worry about pete sure he is fine. all those members please if you get the chance get in those kitchens because that is where this site can only help you create the best curry you have ever made but watch the masters and ask questions that is where the answers are

so anyone up for a curry
regards
gary ;D

i was searching on good old google under" indian restaurant recipes" and found a site that had a recipe from a restaurant called Gemma in ST.ANNES in lancashire. it gave their recipe for CHICKEN TIKKA KHORAI!i i know that curry king had expressed an interest in this dish and i'm sure that many others will too. so here goes it could take sometime(as you will see

CHICKEN TIKKA KHORAI
ingredients
4 chicken breasts
4tbsp yoghurt
4 cloves of garlic
2 pieces of ginger(probably 1"in cubes)
a handful of fresh coriander
2tbsp tikka paste
1/2tbsp kashmir masala paste
a pinch of salt
1tsp fenugreek
2tbsp mustard oil
a pinch of saffron colour powder(yellow food colouring)
1tbsp of coriander
1tbsp cumin
1tbsp turmeric
1tbsp paprika
1tbsp curry powder
1tsp garam masala
1 onion diced
1 green pepper diced
1 tomato quatered
1tsp tomato puree
1tsp garlic chopped
1/4 pint of water

method

1) slice chicken pieces into 1/4s and mix with yoghurt. 2) put garlic, ginger & fresh coriander into a blender mix thoroughly then add to yoghurt.3) mix tikka paste, kashmir paste, fenugreek, mustard oil and salt then add to yoghurt.4) mix the coriander, cumin, curry powder, turmeric, paprika & garam masala together well and add only 1/2 of the spice mixture to the yoghurt. mix well and allow to marinate for 3-4 hours. remove chicken and place on a tray and cook under a medium grill for 15 minutes a side. remove chicken and then cut into small pieces.
5) add a little oil to a frying pan fry the onion, pepper & tomato 2-3 minutes, then remove from pan. 6) add the remaining 1/2 spices, the chopped garlic, tomato puree cook for 30 seconds then add everything else to the pan cook for 10 minutes on a medium heat 7) add the water mix well and cook for 15 minutes until sauce thickens. garnish with coriander and serve with rice and naan bread.

well just from reading it back i just wanna cook it and if you try really hard you can almost imagine smelling it.

good luck guys & girls and there is the recipe for chicken tikka from a restaurant for anybody that missed it ;D

first person hat tries this recipe please post your results would love to know what you think.....CK

regards
gary