Sunday, March 23, 2014



Half a dozen chicken thighs.
Two onions, sliced.
Two TBS mango chutney.
Two Tsp. ground coriander.
One Tsp. ground cumin.
One Tsp. turmeric.
One Tsp. cayenne.
One TBS flour.
One TBS lemon juice.
One TBS sugar.
Dash of Worcestershire sauce.
A jigger of sherry.
Bay leaf or two.
Chili pepper or two.
Two to three cups water.

Gently sauté the chicken thighs till nicely coloured in some oil. Add the onions, and let them softly brown. Add the water, bay leaf, and chili (chopped or not) and put on a low simmer. Mix the remaining ingredients and stir into the pot. Cook till the chicken is tender.
Which, for a scraggy rooster, might be an hour or two, but for a fine young hen would be about forty minutes.


Four cups cooked rice.
Two TBS peach preserves.
One minced hot chili.
One minced onion.
One peeled seeded chopped tomato.
Half a Tsp. ground coriander.
Quarter Tsp. turmeric.
Half a cup yoghurt.
A bit of chopped parsley or cilantro.
A little bit finely minced ginger.

Fry the onion in some oil till light brown. Add the chili and tomato, stir to incorporate, and add the coriander and turmeric. When the fragrance of the spices becomes noticeable mix in everything else and heat through. Serve with the chicken curry shown above.

Necessary adjuncts to a proper English excuse for Indian food are sliced cucumbers in yoghurt, a bowl of chutney, chopped onions, a hot sauce, and a jar of Patak's lime or mango pickle.
And perhaps fried nuts.

Possibly also a salad.
Personally, I also like potato chunks cooked crusty, flavoured with ground dark roasted cumin seeds, cayenne, and a pinch of amchoor.
But that isn't properly British, even if peas are added.

Originally posted here:

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