KITCHEN PRACTICE 1 — A Full Curry From Scratch
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Chapter: Indian Cookery 5 — Curry Architecture: Assembling a Full Curry

TASK
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Build a full curry from scratch using Chapter 4's own bhuna base, a
protein of your choice browned into it, water or stock as the liquid,
simmered to finish, and garam masala plus fresh coriander stirred in
at the very end.

WHAT TO DO
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1. Make a bhuna base as in Chapter 4 — onions cooked to a deep brown,
   ginger-garlic paste, ground spices cooked in until the oil
   separates.
2. Add your protein (chicken, or a firm vegetable if you'd rather)
   directly to the hot base and stir to brown it on the outside for a
   few minutes, coating it in the base.
3. Add water or stock, enough to bring it to a loose curry
   consistency, and bring to a simmer.
4. Simmer, partially covered, stirring occasionally, until the
   protein is fully cooked through and the sauce has reduced and
   thickened to your liking.
5. Turn off the heat (or reduce it right down). Stir in a pinch of
   garam masala and a handful of torn fresh coriander leaves.

WHAT TO EXPECT
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- The base should smell deeply savoury and spiced well before any
  liquid goes in — that's the bhuna doing its job.
- The protein should pick up real colour from the base during the
  browning step, not just simmer in a plain-looking liquid.
- The finished curry should have a bright, aromatic top note from
  the garam masala and coriander, distinct from the deeper, cooked-in
  flavour of the base itself.

WHY THIS WORKS AS AN ANSWER
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This exercise runs the full four-stage structure end to end for the
first time: base, protein, liquid, finish. Doing it once, start to
finish, is what turns the individual pieces from Chapters 3 and 4
into an actual working method rather than a set of separate
techniques.