Hi I have always loved proper curry and not stuff out of a jar. My other half could not deal with the aroma and having since lost him last October I can now expand my curry intense learning process. I have watched and paused your you tube videos. I have a little question for you. although I like a bit of kick but every single one i cook is a blow your head of curry. I'm now down to adding 1 fresh chilli and a teaspoon of chilli powder. you put like 2 chillies in and a heaped teaspoon. is there another spice that I'm adding that has a toxic heat? garam masala? I used 2 green finger chillies in the beginning. now using 1 and still the same intensity. Amazingly tasty still. Cannot get enough of your tandoori chicken followed to the recipe. veg curry and chicken curry with basmati rice all cooked from scratch in the picture amazing.

4 comments,2 shares,5 likes
jenny52
19 days

@jamiealfa147 Kashmiri chilli powder adds lovely colour and isn't too hot. in terms of green chillies I find the same as you. Taking the seeds and pith out helps reduce the heat, and you can always just use a half. Hope this helps

Hari Ghotra
24 days

Always happy to help @jamiealfa147 take pictures and please share with us

jamiealfa147
24 days

Thank you so much. I will have to buy some mild chilli powder. I literally picked up my phone to put you back on YouTube on the tv. An attempt on a mild creamy tikka or korma today and tandoori chicken again I cannot get enough of. thank you again for the inspiration your videos are great. lots of love from Buckingham.

Hari Ghotra
24 days

Sorry to hear about your loss.
I usually use 1 green chilli too but this batch I have at the moment are not hot at all so I added extra. Sometime if your garam masala has lots of black pepper that can add heat but it shouldn’t do really. My chilli powder is also really mild and I use it main to add warmth and colour. @jamiealfa147 does that help? Picture looks really tasty!