BASIC CHICKEN CURRY FOR BIR DISHES - NO BASE GRAVY NEEDED - REVOLUTIONARY COOKING!

This is the second video I’ve posted, the last one making a basic lamb curry for British Indian Restaurant Cooking, this time a slightly different preparation for a basic chicken curry that can be made, then frozen, thawed when required and then used to knock up any chicken curry on the menu. I have a formula written up to create 18 classic BIR curries by simply adding a few ingredients to make all the classic Indian dishes you’ll recognise on most Bengali run Restaurants in the UK, I will discuss this later in subsequent vids. INGREDIENTS - SERVES 18 SINGLE PORTIONS oil 6 tbsp onions 3 large sliced Salt 1 tbsp Turmeric 1.5 tbsp Coriander Powder 2 tbsp Cumin Powder 1 tbsp Garam masala 1/2 5bsp blended tomatoes/pasatta 2.5 litres boneless chicken 2.5 kg water - as required ENJOY FOR ALL YOUR MAIL ORDER SPICE NEEDS HEAD OVER TO ’Taste of India Spices’ on ebay. FREE FAST UK DELIVERY. Here’s the link; TO CHECK OUT MY RECIPE BOOKS OVER AT AMAZON; BRITISH INDIAN RESTAURANT FOOD AT HOME AUTHENTIC SOUTH INDIAN CUISINE A CULINARY PASSAGE THROUGH INDIAN SAVOURING TRADITION - CLASSIC INDIAN COOKERY WOK & SPICE - INDO-CHINESE COOKERY