Thanks for posting Darth. Will give this a try and report back (with a pic).

I hope it turns out as good for you as it has for me in the past & hopefully today. Looking forward to your pics. 

Quote from: DARTHPHALL on December 01, 2011, 11:15 AM

Just checking the site out & trying to get back to speed.

Have noticed that the curry king hasn't been active since April 04, 2011!

Questions;

Who is moderating his sections in his stead & what has happened to the guy?

No one is moderating any sections - this is exactly the problem and has been for as long as I've been around (not long in the scheme of things). I believe most members have become so used to the state of affairs they don't even notice how extraordinary it is.

 

Exactly, this forum has been going for years.
What is its security plan in the event of attack?
What are the preventative measures currently in use?

Full Admins, should be at least one available at all times. In the event of one being unavailable the second in line should assume the position until the first line admin returns.

Forum owners & admins/moderators should be doing a risk analysis & formulate a forum continuity plan.
How do we vet new members?

Sorry but im unable to find all my old notes, so i will post this very good Phall recipe.

Most of it is taken from Pat Chapmans Indian Restaurant Cookbook with amendments from my memory.

I will be cooking this tomorrow & hopefully the old cooking habits will come flooding back. I hope also to post some pictures.

This is the Oven version without a base, a base can be added, see below.

Please read all the way through before cooking.

Salt may be added but ive not included in ingredients or spice mix, read below.

Ingredients:

1 1/2LB/675g Chicken Breast.
1 Large Onion, finely chopped.
8 cloves Garlic, finely chopped (you can use Galic paste).
1oZ /25g fresh Ginger, finely chopped (You can use Ginger paste)
3 tablespoons Oil.
Half a 400g tin tomatoes (A full tin makes this dish too rich) or 200g passata.
20 Fresh or dried chillies, Add more if you wish, but the taste will change, if you like extreme heat, use one of the chilli essences available online 

Spice Mix:

1 teaspoon ground Cumin.
1 Teaspoon ground Coriander.
3 Teaspoons chilli powder (more can be added, as some like the chili powder taste)
1 Teaspoon dried Fenugreek leaves.
1 Teaspoon Garam masala.

Method:

Make the spice mix add a little warm water to help make a paste.
Chop Chicken breast.
Fry Onion, Garlic & Ginger until it starts to go golden brown in half of the oil, keep eye on this as the garlic tends to stick to the pan very quickly, keep mixing & stirring. Add spice mix, cook for further 5 minutes.
Add 200g chopped tomatoes/or Passata, half tin of water (200g) & chopped chicken breast cook for 5 minutes.
Added a 400g tin of water to stop it burning/catching.
Pre heat oven at 400f/200c, Gas 6.
Add all cooked ingredients to a Pyrex or casserole dish (must have a lid)

Cook for 40 minutes. DONE! 

Brief notes I can remember 

1. The art to the oven method is how the ingredients reduce & learning to achieve a consistency in ingredient reduction which in turn you will also learn to maintain consistency in flavour.

2. Reduce too much & it will turn out very thick, sweet & rich, not enough & it may turn out a little too bland, also you need to decide on the amounts of Salt to your particular taste.

3. I have made the above & added my base mix, this will just give more curry & also give you a texture closer to a BIR.

4. You can blend the ingredients also to give an even more authentic texture, but i feel that you should keep it simple, concentrate on consistency of taste first; the other aspects of the BIR are easier to achieve. 

5. I haven

Im stunned, no answers from anyone?

This site seems to be bombarded with spammers & no one is dealing with it, I am very dissapointed to see this site go downhill so badly, very sad indeed, it used to be so active & alive, now it sees to be slowly dying.


I came back hoping to find much more than this 

On the spices amounts, you'll have to work that out according to your taste but I