The Curry Guy Bible: Recreate Over 200 Indian Restaurant and Takeaway Classics at Home

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Stir in the chicken and potato, if using and continue simmering until the chicken and potato are heated through and the sauce is as you like it.

Hi, I make traditional curries usually but find they often lack depth of flavour no matter how many spices I use. Curry house style curriesare famous for their smooth texture which is achieved using the base curry sauce. This is fine in countries where tomatoes are good year round but I prefer to use tinned (canned) in the colder months and also for ease.For the first time ever I changed how we do Boxing Day by doing an Indian meal starting with pompadom and dips, starters and mains all from your menus. I've since share your recipes with family and friends and they too are extremely pleased with the results. Many chefs in India are now learning how to make BIR (British Indian restaurant) style curries for tourists and the curious.

Although I do have smaller recipes for base curry sauce, I always recommend making this large batch, just like they do at most curry houses.Dan Toombs (aka The Curry Guy) has perfected the art of replicating British Indian Restaurant (BIR) cooking. Those were the days before the essential base curry sauce which is now used at all curry houses and in this chicken tikka masala recipe. The recipe is awesome both ways, I just find the nutri-bullet version sometimes a bit more time efficient.