A Wonderful Curry

[Pong]

I have just cooked a marvellous curry. I started off in the classic way, frying chopped onion in butter ghee, but to it I added a chopped chilli of a variety I only read about on here a few weeks ago - the Dorset Naga. I ordered some of these little red fellows, and they are DYNAMITE. I added in 800g of chicken, a tin of tomatoes, a jar of Patak's Balti sauce and divers other stuff, including "Cor Blimey" very hot spice from DW Enterprises of Newton Abbot. I have never made a curry as good as this one, even a single teaspoon from the saucepan takes my breath away.

I heartily recommend it, and no I don't work for either of these companies, they are just bloody good fullstop.

I still wish there was a Trains section on here.

[Jugglering]

Your curry sounds a bit too hot for me ! I went out for a lovely meal this evening with a friend who had some a salmon fillet with steamed baby veg, new potatoes and a bearnaise sauce whilst I had an epic bean chilli, rice & tortilla chips.... it was so good ..... I could have eaten the whole bowl again just for the taste.... My mouth is still tingling, totally yummy lol.

I still wish there was a Moany section on here.

[hammerman]

Had a few mates over last night and i made two different curries....one using a tin of chopped tomatoes and one using my usual Greek yoghurt.

The one with the chopped toms got the thumbs up but couldn't add too many chillies as all my mates are whimps !!!

[puddicat]

you have to make ure own curry from scratch none of this patak rubbish!!!

[Ethel]

I make fabby curries, and nary a jar or packet is used.

[Jugglering]

Hehe... my curries are famous too ! I doubt I could cope with a Dorset Naga though..... I'm no wimp either Hammerman, but those are seriously hot critters !

Actually, I don't use canned tomatoes, just tomato pur�e - in fact the only canned (or jar) stuff that goes into my curries is something like cooked chick peas or other pulses, if I can't be bothered to soak and cook them from dried (using my pressure cooker of course !). I get my dried spices from the local asian supermarket which has a really good turnaround so they are usually quite fresh.