Hi Nicky,

great recipe. I only use veggie oil too. All the books talk about using ghee, but I think using a little oil instead is just as good. When you've got so many spices and garlic and ginger bouncing around on your taste buds, I'm not sure I'd notice the difference.

I'm going to open a new thread for my 2 favourite curry links, so people will be able to find them more easily in the forum.

Let's not exaggerate here please... Posting your recipe and your photos is fine (hey I have done it before ). The other thread about copyright in Forum Support is a coincidence. Check with the source if it's not your material that you intend to post, maybe I should'nt have asked the OP in public but the linked photo made me rather curious.

All, Please give Nathu a break on this. He's only protecting the forum so we don't get shut down.

I work in I.T. (YAWN!) and was a little surprised. Surprised, because it never occurred to me that I was actually publishing their picture. From a technical point of view, I certainly AM NOT. Not is EF!!! So there!!!

THE PUBLISHER is publishing the picture, I'm telling EF where the picture can be found and YOU as the browser user are actually calling upon the publisher to publish to your desktop.

If I had included a picture (which I certainly did not!!!, rather a reference) this would violate their intellectual property rights.The fact is that the link inherently includes the publishing domain. Which means I provided a direct link and reference to the publisher, therefore fulfilling my obligations to the author/publisher.

I can prove it!!! How else did Nathu know where to look?

But, this is the technical point of view and the reason why I don't get invited to parties.

Hi
Hope Im not hijacking your thread but heres another quick an easy recipe for Chicken stir fry which I tried tonite and it turned out great (googled from yahoo answers):

Chicken Stir-Fry:

INGREDIENTS:
4 (4 ounce) boneless skinless
chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil,
divided 2 cups broccoli florets
1 cup sliced celery (1/2 inch
pieces)
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup water
1 teaspoon chicken bouillon
granules

DIRECTIONS:
1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.

Its quick and easy and very verstaile and the great thing is you can add whatever veges you wish -I used fresh Shiitake mushies, bamboo shoots and broccoli. I also added oyster sauce for flavour after frying
the chicken.