I have only used this one recipe for pre-cooked chicken but I do like it, could almost eat the leftovers which remind me of a basic chicken curry! I too, also added in whole spices mentioned at the beginning but did not cook'em for 5 mins, only for 1 min before adding G\G

I'm not sold on using a Pataks paste in a homemade traditional curry. It might be ok but why not do your own pastes, basically a spice mix, cooked with either water and\or vinegar and topped up with oil, sealed in a sterilised jar.

I found the ones bought in the supermarkets very salty and not much flavour, ok'ish but not what I'd use if i was doing a traditional curry. I have no idea about the merits with BIR as i'm still learning BIR style and have enough to learn than use these pastes

Another one?? or maybe the same one again.

Is that directed at me? If so, you have lost me fella

Thanks for info Sverige. 

I suspect that I'm having issues deciding on what pan to use whilst cooking. I dont feel like my existing Wok does the job, so have been experimenting with other cooking utensils, tried a heavy cast iron cassorle dish (don't they use heavy cast tiron traditionally) and a stainless balti dish (which cooked the above) but seems to get too hot too quickly. So each is different with the 'timings' whilst cooking. I'd like to get a dish similar to the obe in vid, complete with lid but cant find anything like them.

Ok disaster. Dont know what I'm doing but struggling with getting the correct consistancy\density with the sauces. It tastes good but doesn't have that BIR look and no smooth sauce, mine 'breaks up' and over did it with the oil on this one. Last picture is with oil removed but look closly with the sauce and it's 'modulated' and consistant Whats that all about was looking good until after the chicken went in, thought i'd put too much base sauce in but couldn't have, i thought it too runny and hence tried to reduce and why the toms are err disintegrated