Chicken Boti Kebabs - MJ pg 221

One tried specially for The Wife and it has her seal of approval. Very easy to do but benefits from being allowed to marinate over night. I tend to add a tablespoon of garam masala but other than that it's by the book. Perfect as a side dish as well.

Chicken Vindaloo - MJ pg 108

First thing to say is that this is not like a Vindaloo you would have in an Indian. It's slightly more tart in flavour and it's not a smooth sauce like you have in a restaurant. It is, however, far better than any I have had out. The 'sour' taste of the vinegar really comes through and it needs the sugar that is in the recipe, though you can cut back a bit.

I cooked it with diced chicken breast rather than duck pieces, and half a tin of chopped tomatoes rather then peeling and chopping fresh ones. Other than that I pretty much stuck to the recipe. As is often the case though you don't need to add anywhere near as much water as the recipe suggests if you're gooking int a normal pan. Oh, and I didn't put a full tablespoon of salt in either.

Another one that comes recommended.

Green Coriander Chicken MJ pg 79

This is possibly my favourite home-cooked curry. It's a great texture, has a bit of kick, and fantastic flavour. I cook it pretty much as per the recipe except wih diced chicken breast and slightly less salt. It took longer to reduce down than the recipe suggests so leave yourself plenty of time to cook it. The sauce ends up nice and thick and very green.

This comes highly recommended.

Right Then...

I've been saying for a while I'm going to strat writing on this again and I am. As much as anything else I forget what I've cooked and liked and what I haven't.

Beef Bhuna - MJ pg 39

Not bad, but not really spectacular either. Not sure I'll be cooking it again in a hurry. It was a little lacking in flavour and coupld have doine with knocking the amount of spices up a notch. I'd put another 25% on top of everything if I was cooking it again. I put three dried birds eye chillis in and it wasn't that hot at all.

If you add the 250ml of water then you're going to be reducing for quite a while. I ended up taking the lid off when I was simmering but it was still another half hour or so before it was down to a thick consistancy.

So overall it was ok, but for my money needs a few more spices to up the flavour.

Liz Subhrice

So named after the friend who gave me the recipe.

Ingredients:

1 onion
Olive oil
A handful of cumin seeds
Salt
One cup of rice
1 3/4 cups of water
Half a cup of frozen peas

Wash the rice, then drain and leave on the side.

Finely chop the onion into half rings and fry in the olive oil until slightly browned. Add the salt and cumin seedsk and fry for another minute then add the peas. Stir until the peas have defrosted then add the rice. Stir constantly until you feel the rice starting to stick to the bottom of the pan, at which point add the water. There should be about enough water to cover your thumb nail.

Bring to the boild and loow to boil for about a minute. Use a tea towel or some foil to cover the inside of the pan lid, turn the heat down to a simmer, and put the lid on the pan. The rice should cook in 10-15 minutes.

Fiday night curry will be page 70 Curry bible
Sri Lankan beef .It's in the crock pot and looking good.

Chicken Korma

The secret's in the sauce.

Taken from 'The Curry Secret' making the sauce was the key (at least to the look).

As for the curry itself, it was from the same book, page 55. Stuck to the recipe and all was good.

Looks like a restaurant curry and tastes like one too! What more can I say?

Bring on the Madras...

Black pepper chicken

As I shall be computerless for a while I'd better contribute now. This is from Southern India and is far superior to any restuarant dish. Well I think so
Whole spices :-
2 bay leaves, 3 cardomom, 3 cloves, 1/2 tsp cummin seeds

Heat oil and fry spices for 1 min
Add 7oz chopped shallots (or onions), fry 5-10 min
Smash 4 cloves garlic in mortar and add

Add 3/4tsp ground fennel, 2tsp ground coriander, 1/2tsp gr.turmeric, 3/4tsp chilli
Sprinkle with little water

Add 9oz chopped toms (fresh are good for a light sauce) cook 10-15 mins
Add little more water if needed but not much

Add 1lb chicken

When cooked put in some salt and 1 1/2 tsp crushed black pepper
oh yum

Right then...

Suggestion for basic formula is book, page, and anythying you did differently to the recipe. Can work the rest out as we go along.