Hi  Jenny,
It's a fun and interesting journey...you need a good rice and naan next. I find the pressure cooker method for rice easy and perfect, for naan I suggest you search for a chap who no longer posts here, his name is H4ppy Chris, or H4ppyleader  (or something similar) his naan works everything for me, and I have tried many, my kids think these naan are better than my TA.
AS

Hi JennyLougo,
I am currently working my way through the Glasgow  curry book with some fantastic results, I wanted to try something different, and this is. I now think that we overdo the ground spices, the Glasgow method does not use mix powders, there is no coriander, cumin, curry, paprika powder anywhere near this style of cooking, it doesn't make sense but I have made some of the best curries ever and no worrying about burning the spices.
I make my curries Friday about 4:00pm and reheat in the microwave about later after a few early doors beers with my wife, I don't own a smart phone so taking photos is a bit of an effort, quite honestly I never think about it but perhaps I should.. once I have exhausted the curry list in this book I will perhaps take some on the second time around.
This Glasgow thing has really got to me at the moment, I have collated Panpots old posts with reference to his time in the Ashoka restaurant, and others posted by the author of the book so there is a lot to go at.
Take care
AS



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Hi Jenny,
You will also need to make space in the freezer for precooked chicken/lamb/tikka, base sauce, naan and everything else.
Glad you are finding it enjoyable, when I first started doing this the traditional Sunday lunch disappeared as I cooked six curries on Sunday for the family and on Wednesdays I did six more as takeaways for them.
What a great hobby...and of course it's and lot cheaper than buying takeaways.

As

?30 on extra ingredients but think how many curries that will produce compared with what you would get in a TA or restaurant for ?30