Chicken Korma

The secret's in the sauce.

Taken from 'The Curry Secret' making the sauce was the key (at least to the look).

As for the curry itself, it was from the same book, page 55. Stuck to the recipe and all was good.

Looks like a restaurant curry and tastes like one too! What more can I say?

Bring on the Madras...

Black pepper chicken

As I shall be computerless for a while I'd better contribute now. This is from Southern India and is far superior to any restuarant dish. Well I think so
Whole spices :-
2 bay leaves, 3 cardomom, 3 cloves, 1/2 tsp cummin seeds

Heat oil and fry spices for 1 min
Add 7oz chopped shallots (or onions), fry 5-10 min
Smash 4 cloves garlic in mortar and add

Add 3/4tsp ground fennel, 2tsp ground coriander, 1/2tsp gr.turmeric, 3/4tsp chilli
Sprinkle with little water

Add 9oz chopped toms (fresh are good for a light sauce) cook 10-15 mins
Add little more water if needed but not much

Add 1lb chicken

When cooked put in some salt and 1 1/2 tsp crushed black pepper
oh yum

Right then...

Suggestion for basic formula is book, page, and anythying you did differently to the recipe. Can work the rest out as we go along.