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That can be done, however I cook the thighs on the bone.

I've just cooked one of these bad boys, smells great. Don't forget curry is essentially a spicy stew so you can add anything to it, within reason. I've added cauliflower chopped up small, it'll soften in the cooking process, but I did fry it with the other stuff. We had a take away ruby last...

But cumin (jeera) isn't a hot spice? Why do you feel heat in it?

Does flour ever go off?

I'm no masterchef either, but meat will still take in juices after being cooked.

Good question! No idea!

Very much so, the longer left the better it tastes.

That will usually do me and her indoors for three days.

A basic one... chicken thighs or any part of chicken, or beef or anything really. Chicken thighs skinned 1 White onion Bunch of fresh Coriander (cilantro) 2 Tomatoes Pinch of Salt Plenty of black pepper Chillies - optional (Scotchies or whatever you like) 1 tin Coconut milk 2 tablespoons of...

They have preservatives to stop them going off. Tilda is THE best basmati rice on the market. Cook some, you'll never regret it. As for the oil brought up earlier, depending on the dish, but for far eastern, mix in toasted sesame, the flavour is fantastic. I usually stick a bit in the pan of...

I wasn't introduced to it but I adore Scotch Bonnets. They are hot, but they have this fantastic sweet pepper flavour to them. If you are too squeamish to add them, you don't have to chop them up and take the fiery seedy taste. You can just puncture them so the seeds don't escape and still get...

Prefer white to black pepper but totally forgot about it's existence for many years, brought it back into my cooking last year.

I wouldn't know where to start on this one. My mum and one of my Auntie's made the best curries ever, they are Burmese so the curries had a certain difference to Indian style, although the flavour was very much southern Indian. Goan'ish. Anyway one of my cousins and I took up the mantle of curry...