The Curry Secret: How to Cook Real Indian Restaurant Meals at Home

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So you could just split the recipe and add a tin of tomatoes to make a curry, but it wouldn’t be a BIR curry. The secret I have found to re-create the depth of flavour in British Indian Restaurant Style curries is a base (or gravy) created with carrots and a-lot of onions. I plan to start work on this Wednesday and have a chef friend boning out chicken thighs/legs – although what quantity of meat would you suggest?

I have to make a curry for 60 people for Friday night – the number doesn’t phase me but the type of curry does. If you have links to any other curry recipes (I like the aromatic herb Balti types rather than hot) I would much appreciate it.Every curry has the same basic sauce, so don't think that when you make this sauce you have to stick to the same curry. Over a half a million copies of The Curry Secret have been sold since its first publication in 1989 – now, reflecting the great variety of exciting new Indian dishes available in Indian restaurants today, comes this fabulous new follow-up cookbook from Kris Dhillon. Kris Dhillon explains the basic principles of Thai cooking - fresh, flavoursome ingredients, correctly combined and quickly cooked - so that you can achieve the wonderful flavours Thai cooking is famous for. Most restaurant chefs will have their own unique spice blend for each curry that they quickly assemble straight in the pan from scratch. Cannot recommend The Curry Secret by Kris Dhillon highly enough and have done so to family and friends - all of whom share my very high opinion.

I too moved to America and found myself craving that authentic British takeout curry and I NEED this in my life! This is a scaled down version which will work perfectly well for those of you who want to make an Indian takeaway style curry for four people. Mine was a tiny bit bitter but I just used dried fenugreek from Asda so not sure whether it was leaves or seeds.

Rather than cooking a curry the more traditional and authentic way, frying onions, garlic, tomatoes etc. It freezes well too so you can make an amazing BIR (British Indian Restaurant) style curry in minutes whenever you want one.