Excellent!
Loved this recipe!! I used 2 chillies… Worked a treat!! Will be making this time and time again!!
Thank you 
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Go the whole hog James and ship out a tandoori oven! We did last year because we love tandoori chicken and it beats a barbeque!
...and some good food.
If someone is for a visit in Paris: The "Little India" district near Gare du Nord in Paris offers also a lot of Indian spices.
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But "Spices of India" do an incredible range of Indian and Pakistani pickles as well as spices. Ahmad's and Mother's Recipe pickles untempered to the western taste are simply brilliant.
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Sounds yummy! Will try. I use this website for all my spices - you can translate to English if you get stuck with the names and it is free delivery in France! http://www.epices-monde.fr/
Made this last night and it was a big hit! Even got the "you can make this anytime you want, baby" comment. That is quite an endorsement. Thanks for the recipe James; it has been added to the repertoire.
Yes please do Mary!
Jim, would you like me to post this recipe on the list of recipes? Looks so yum and I would like a reference to zip back to when I want to make it. Let me know :) Mary
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And what delicious drink (beer i assume?) do you eat with this mouth watering specialty?
Sounds delicious James, I now know what we are having for dinner tomorrow evening!!
Fenugreek!
On the lid you've written XF Hot - I guess X is extra - what's the F for ?! and where are the poppadoms !!
Where do you live Chris, I may drop by!
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I need to find 2 ‘Sporty fellows’ … 
If I was on death row in Alabama a curry would be my “last meal”. Indian curries are great but I lean toward SE Asian:
Into Food Processor:
4 smashed lemon grass stalks (cut off most of green part)
4 cm galangal, chopped
3 large cloves garlic
3 shallots
8 green chilies (or fewer)
1 cm fresh turmeric, chopped
1 cm young ginger
2T corriander seeds
1t black peppercorns
Handful fresh corriander leaves
2 sprigs spring onions
1t ground cumin
1t belacan (dried shrimp paste)
2T oil (ideally cold-pressed)
In a saucepan:
Fry this green curry paste over low heat for a few minutes, add water to a boil then add chicken thighs.
Cover and simmer for 15minutes
Then:
Pour in coconut milk
Add several kaffir lime leaves (frozen are better than dried)
Add nam pla (fish sauce) to taste
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More Indian recipes here!
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