I always freeze my curry stuff unless I'm eating it the next day.

Last night, I went onto the freezer and dug out a double-portion of mickdabass' chicken tikka.

The chicken tikka got 3 minutes at full power.

Naga:- You nuked the chicken from frozen?  I've always defrosted overnight in the fridge!  I take it there was no loss of flavour or texture doing it this way?

When you say peppers is that the bell peppers and chilli peppers?

I've seen a few methods for handling this but wondered whether the type of dish ashould affect the chosen method for reheating.

Got some friends coming round so need to cook 4 curries.  I'm thinking of cooking and chilling a couple of jalfrezis containing onions, peppers, whole chillis and toms.  I might chill the day before or 6-8 hrs before reheating.

Inclined to reheat in oven on 140C (fan) in closed foil containers for maybe 20 mins until chicken is hot enough.  At same time I can be cooking the 2 other fresh CTMs and sorting other stuff out.

How would you guys go about this?

Dave

Well I'm new Chris and I'm not seeing what you're seeing!

Got myself some Rajah Crushed Red Chillis.  The packet doesn't indicate the strength of the chillis so I assume they must be medium.

Are these normally used for extra heat or as a replacement for chilli powder?

When are they normally added to a dish or does it not matter?

What sort of quantity is typically used? For example would I see much of a kick if I added 1tbsp to a madras for example?

Thanks.

Dave