Well, I managed to do this dish over the weekend, and it was a really easy to do curry.  It is much less preperation than the Madras, although I do prefer the Madras myself, and I feel is a really good all rounder for people who like curries, and for those people who have never tried one but proclaim that they dont like curry (like my dad).  The hardest part and most time consuming was the marinading the chicken, and although I know that there are shortcuts which probably have pretty decent results, for this being the first attempt I wanted to do it all 'by the book' so to speak.  I do not have a barbecue, so I used one of those little disposeable ones (well two of them actually) and I must say that anyone else who does this, buy the bigger ones, as I didnt have enough heat left to cook my last skewer of chicken, so I lit up a second one and threw some sausages and burgers on, as you do.  Here are my results.

Here is the chicken after marinading for 36 hours, poped on some skewers and ready for the grill:



Here is the chicken cooking nicely on the throwaway barbie:



Cooked and ready to use:



Now, I used the same base gravy as I used for the Madras (Darth Phalls), so in order to work with the same sort of quantaties, I tripled everything so as to use the three tubs of base gravy as per the Madras, that way I figured that I would get the same sort of quantaties, which I did.  Here is the mix with chicken added, before the addition of the cream:



And here it is with the cream added:



I do not like to add food colouring and things like that if I can help it, so in this case I left it out, giving it a rather pale looking colour as an end result, but I can assure anyone that the taste and flavour were great.  Here is the finished article:



I really enjoyed this curry, despite me preferring stronger ones like the Madras.  I fed some to my mum, and she loved it, as she did with the Madras, but I think that she preffered the creamyness of this one.  Anyone looking for a nice easy curry to make for, as Domi put it 'curry wimps' then this is really nice and easy.  I also like this sort of dish when I just fancy a change for the wimpier side, although I more often tend to turn to the darker side of curry and opt for that Phall, so maybe I shall try one of those next?

Ok, I am still stuck on this dish, on maybe what would seem to be a rather silly thing.  I didnt realise that the chicken tikka would take so long to marinade, so that means that I cannot cook it this weekend, but I am aiming for next week.  I was just a little confused about the cream.  Do I use full fat cream, or half fat, or what sort?  There are so many different ones in the shops that I am unsure which one would work best?

That does look great, makes me hungry just to look at those pics.  I am really glad that it all went well for you, and that you were well pleased with the result, it certainly is a pretty tasty curry!

I used to use several local takeaways at least once a week (each one depending on the curry I fancied, never found one that did them all the way I like), but now I havent used them for ages, they probably think that something has happened to me!

I started off with Darths base, and I wouldnt advise scaling it down either.  I am on my second batch already as it really does make a nice curry.  You will need two large pots though to fit it all in!