On Oct 16, 11:59*am, "Emrys Davies" > wrote:
> I mostly cook curries by browning pieces of chicken breast in Extra Virgin
> Olive Oil and then adding Lloyd Grossman's Chicken Tika Masala , but I now
> want you to help me decide whether or not I switch to Canola or Olive Oil as
> I have been told that what I use at the moment is not suitable.

You could use a cheaper grade of olive oil, which supposedly would
have a higher smoke point. But I brown chicken in butter sometimes,
whose smoke point is lower than EVOO's.