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.