comments:
https://www.amazon.co.uk/Curry-Guy-Easy-Dan-Toombs/dp/1787131289 I don't think I have any secret flair to it ...I just follow this guy's stuff to the letter. He hase a "base sauce" that's an ocean of veg oil (though you skim it off at the end) / 11 tons onion / garlic and ginger paste (I painstakingly peeled and finely chopped fresh garlic and ginger believing it would be far better than the wholesaler jars of garlic and ginger paste and after me and my wife taste testing to compare we had to admit we couldn't tell the difference and it's a massive difference in effort) and a mild level of spices (because it's a base...) I precook the chicken - bake it as breasts (Mrs is a fussy git..I'd use darker cheaper chicken if I could) but if I do marinade it's not for long. The base sauce applies to about 5-6 currys in the book - so you start with the general onions/peppers/chillis and that base sauce then it gets much more specific on what's used from there. All that said - you just might have a better curry house than me and that's why yours is further off it haha.