Chicken madras (Made this as I somehow forgot to buy green chillis for my garlic chilli chicken . Colour is a bit off because I had to use Kashmiri chilli power which is very bright red, mixed with some cayenne as I had no normal hot chilli powder. Flavour was absolutely spot on though)
Also made a bhuna for the kids, which I didn’t get a photo of, and butter chicken:
This isn’t the type of curry I’d normally go for but it had great depth of flavour. Extremely rich and calorific though, even though I halved the recommended 60g (!) of ghee.
One thing I noticed with the Misty Ricardo base gravy is that he doesn’t thin it out at the end like Al does; instead you portion the thicker, concentrated gravy, then thin it out with water as and when you use it. This makes it more convenient for freezing as it’s obviously taking up far less space. I’m sure you could adapt the Al’s BG2 in the same way.
The only thing I had to tweak from the Misty Ricardo recipes was when they call for chopped coriander stems. Supermarket coriander doesn't come in a nice bunch where you can slice the stems off, and picking off all the leaves would take an age, so I just used mixed stems and leaves instead.
The prep was easy for the most part and made cooking the actual curries so quick and painless, but when my ginger-garlic paste runs out (which thankfully shouldn't be for a long while), I will be trying to source some of the frozen blocks that the book mentions, because *fuck* peeling that much garlic and ginger again.