I'm pretty pleased with the outcome here. A few more dishes to add later for dinner tonight.

I know that chicken white or breast meat is drier than red meat like thigh or drumsticks.  I also think there is a big difference in meat today with massively grown meat birds.   I recently did Misty Ricardo's pre-cooked chicken following the instructions to the letter including the sauce covering and additional oil.  I thought it was fine but the only criticism from anybody after our banquet last night was that most of my (very fussy chicken eating) family, thought the breast meat was a little bit dry.  Mind you there was nothing left.

Maybe I cut the pieces too big. I do like large pieces. Maybe I over-cooked but it is a moisture cooking process. I'm not sure.  Perhaps I should arrest the initial process when the meat is only 75% done and finish it in the actual dish assembly.

I did see a video on Chicken 65 by Chef Harpal Singh, where he is quite emphatic that chicken breast must be cut on the diagonal to the meat fibres in order to obtain tenderness.

Any thoughts or advice would be gladly welcomed.

Wow, this forum has dropped off since I last frequented.  Anyhow I have some photos to put up later once I've resized them. 2 days in the kitchen.
2-Way Tikka.  A CTM.
A Lamb Madras.
The new improved Mango Chicken.
My own spin on CT's Malai Mahkoni / green chili korma and a
Cumin Chicken.
Experimenting with the Base Gravy, etc .  A small dinner tonight but a banquet tomorrow.

Due to supermarket chain product deletion tactics I have been unable to purchase a family favourite tinned plum pudding lately. I've always been unprepared to go to the trouble of the week long process of soaking fruit, mixing, boiling and hanging a pudding like my mother in law does every year for Christmas. Yesterday I thought of the pressure cooker and so, after a bit of googling around I'd come up with 3 sites that explained different methods but it was enough to ensure me that it was probably possible, so I set about looking at different recipes for ingredients and quantities.  I then adapted all of this to come up with my first attempt and it is an immediate winner.

This is a very basic pudding and if any of you are pudding experts you will be able to adapt this to your own tastes by using additional ingredients or substitution. 
For example:
I used no alcohol so Brandy or Sherry can be substituted for the Orange Juice. Interestingly, I found that cold strong tea is sometimes used in plum pudding.
Suet or dripping can be used instead of butter and vegetable fat.
I don't like peel but you can add it with the mixed fruit. Cherry and chopped nuts could be added as well.
Of course you can do the traditional soaking technique after it is cooked as well.

This procedure was so simple and the preparation time was about 10 - 15 minutes followed by 2 - 2.5 hours of the pressure cooking doing it's thing.  The result was a delicious and moist plum pudding as good as anything I've ever eaten.  This produced a 1kg pudding approximately, or enough for about 8 servings or 10 if you are prepared to stretch it.  Sorry I didn't get a picture as it didn't last.

Pressure cooker Plum Pudding   
1 Greased or sprayed 1 litre pudding bowl.
(Cut a small circle of greaseproof paper to fit over flat bottom)
Ingredients
500g Fruit (sultanas, raisins, currents, chopped dates)

I've found a place where I can obtain these pastes here in Oz by mail order.  I'm just wondering if anybody has any experience with using them.

http://www.bolstsindiancondiments.com/curry-paste.html