good suggestion there, Bob, thanks!

And they undoubtedly used chicken carcases (etc.) to make the base ...

I've been using home made chicken bone stock instead of water to make my base gravy (Curry Guy recipe). The curries I am making are definitely delicious - my recent Rogan Josh was *banging* - so I find this completely plausible, that part of that elusive 5% is chicken stock in the base gravy.

one of the big changes in cooking generally since the 70s is freshness of ingredients, as well as provenance. I think that if everyone takes a "nose break" before eating, you'd discover that *your* curries are mostly *better* than the ones you get at restaurants.

Always satisfying to read of success like this.  Those rare (for me) moments of joy.
My favorite use of Costco chicken is with this.



The photo makes it look all gloopy and not appetizing at all but it is a perfect reproduction of the curry sauce I would get in British Chinese takeaways.  They also do an extra hot version which is great too.  A revelation when I found it.

Robbo

I'll bet it's thickened with wheat flour..... 

I've been trying to crack BIRyani for a long time now. I have tried recipes posted here, as well as other places, as well as from books. None of them have satisfied me.

As I was making a fresh batch of garam masala, I had a look at Kris Dhillon's biryani recipe and thought I'd give it a go.

I chopped up half a red onion and let it slowly cook down to a jammy consistency while the pilau rice cooked. I heated up a batch of The Curry Guy's base gravy with some garam masala, salt, and a little cayenne pepper.
 
I chopped up half a rotisserie chicken breast and put the pieces on top of the jammy onions. Pilau rice on top. Heat off, lid up, let it all steam for a couple of minutes. Fold the chicken and onion through the rice, top with some fried raisins, serve and spoon a little of the gravy on top.

Oh yeah, that's what I was looking for. A nice BIRyani. What I was looking for!