New base

2 large onions
250ml onion Bhaji oil
Table spoon turmeric
Teaspoon mixed powder
Pinch asefotida
2 black cardamom pods cracked open
3 green cardamom pods cracked open
Half dry chilli
Pinch methi
Half leaf of mace
3 cloves
Fresh garlic 3 cloves
Teaspoon ginger

Fry it all up and add 3/4 pint boiling water as it all starts to get sticky

4 large tablespoons cream

1 tablespoon salt



Packet of boil in bag rice

Add special Indian oil to pan to cover pan
1/2 tspn curry powder
1 black cardamom pod
5 green cardamom pods
1/2 teaspoon coriander powder
1/4 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/4 teaspoon asefotida
1-4 teaspoon ginger
Generous teaspoon garlic grinder
2 large pinches of methi rubbed together

Add rice
2 pinches salt
3 pinches sugar

Add half handful finely chopped coriander



1 chef spoon Special Indian oil
1/4 teaspoon ginger paste
1 generous teaspoon garlic grinder
1/2 teaspoon turmeric
Pinch of cumin
3 generous pinches methi rubbed together

Fry for 2-3 minutes

Add chicken

Fry for a further 3-4 minutes

Add 2 tablespoons tomato purée mixed with water to make paste

Fry for 4-5 minutes

Add 2 chef spoons of coconut milk

Fry for 2 -3 minutes

Add 2 pinches of salt
Add 2 pinches of sugar

Next add base gravy sparingly 2-3 times throughout finishing the curry

Roast the curry right down on high heat

Throw in half Hangul chopped coriander