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I can't possibly post this recipe without reference to curryhell whose initial post inspired this replica using the Taz base and method
curryhell - thanks for these helpful hints, as the NIS guru I appreciate you taking the time to do this. I will amend my Taz recipe and add the spicy onions etc after the first reduction. I'm doing another portion tonight so I will update my recipe to your suggestions.
I haven't made your NIS as spec, and in particular I could see from the amount of chilli in your recipe that it would be way beyond what I could cope with heat wise. As you will see I've scaled down the amount of heat.
I would normally add chicken tikka to the sauce in the manner you described but when taking a pic I kinda like the tikka to be visible and not covered in sauce (yes I really am that sad!). I could have explained this better in my first post though.
curryhell it tasted very good - it's not a dish I am aware of in Scottish BIRs but I am looking forward to comparing tonight's version, with the adjustments suggested by yourself. I have some left over from last night so I will be able to get some comparison between the two.
OK so I had another go at this recipe based on the comments from curry hell and here is the revised recipe............In comparison with yesterday's effort this recipe had a less sweet, more savoury taste with greater depth of flavour in keeping with curryhell's predictions.