Just Curry - British Indian Restaurant food (BIR)

Chicken Balti with no base gravy

This is slightly different to the standard Chicken balti as it requires no base gravy but still has that great birmingham balti flavour. I tend to call this the 3 x reduce balti. As you start by frying the onions it develops a rich sweet deep flavoured balti. The meat can be exchanged to any […]

Base sauce – Simple

The key to BIR cooking, a style of cooking developed for the british market to satisfy the british taste and to enable the chefs to produce finish dish’s from a chicken tikka masala to a vindaloo at speed. There are many recipes for a base but basically they are a vegetable stock which is heavy on […]

Balti Masala Paste

A mild in heat masala but packed with flavour. A must if your thinking of cooking balti style meals but a spoon of this masala can be used in many dish’s to add extra flavour. This masala will keep for a while in the fridge in a air tight container but it should be made in […]

Chicken Bhuna

A thick and rich classic curry, which is full of flavour. This is not hot curry although chilli is used, the heat is masked by the richness of the sauce and other spices so suitable for most taste buds. For best effect serve in a balti bowl with a side dish of rice and naan. […]

Chicken Korma

Although Korma is commonly known as a very mild sweet curry its roots are far from it. It is basically a slow cooked curry traditionally and can be extremely hot. However in British restaurants it is normally served BIR style and is very quick to cook and produces a sweet creamy curry with little to […]

Chicken Madras

Mistaken believed to come from south india and owes its name to the city of Madras. However a Madras curry is not known in India and is a British invention or at least designed for the British taste so a classic BIR curry. It is quite a fiery curry with a bit of heat and […]

Chicken Pathia

A medium hot, sweet and sour Parsi dish. Traditionally served at asian weddings but has been adapted to BIR cooking techniques and has become a has popular dish in many UK restaurants in recent years. The sweetness comes from the Jaggery and the sour from the lemon producing this unique hot, sweet and sour dish. […]

Chicken Tikka Korahi

A mildly spiced but very flavoursome thick curry although the original pakistani and indian versions can be quite fiery and cooked just in the Korahi (balti style bowl), This is a BIR version of the dish which is made milder although the heat can be adjusted if you prefer your curries hot. Once this was […]

Chicken Tikka Masala

A long hotly debated curry on where this dish first originated. Glasgow seemed to have won the honour of being the creators of this most popular dish which is now served and eaten in pretty much every restaurant in the UK Also many supermarkets offer this as a ready meal along with rice. Although the […]