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Dan cooked up a real storm on Friday night. There is something rather splendid about waking up on a Friday morning with the knowledge that in a few hours time you will be getting well and truly stuck in to a glorious Indian feast. This is my weekly routine and it makes me happy, so why change it!?

It especially excites me to try out new curries from different regions, and this particular one originates from Pakistan. Recommended to me by Lee Jackson, the full recipe and cooking method for Lahore Chicken Curry can be found on his website ‘Cook Eat Blog’ here. We have found all of his recipes thus far to be outstanding, and I urge all of you curry enthusiasts to get involved with his blog. Curry heaven from various parts of the globe!

To make this curry (serves two) you will need: 600g of chicken thighs, vegetable oil, a large onion, salt, black peppercorns, a bay leaf, cloves, 70g of split yellow lentils, two garlic cloves, a cinnamon stick, coriander powder, chilli powder, turmeric, two chopped tomatoes and fresh coriander.

*We followed the recipe to the letter, apart from replacing the 400ml of water required to simmer the chicken with 400ml of weak chicken stock.

Dan is currently doing a fair amount of experimentation with accompanying side dishes, so instead of having the usual naan bread, he cooked up some fried potatoes in mixed spices – known as ‘Sukha Aloo’ and also a ‘Cachumber’. The latter is a fresh and fragrant finely chopped salad, almost like a salsa with an Indian twist.

To make the Sukha Aloo you will need 500g of potatoes, vegetable oil, salt, turmeric, coriander powder, red chilli powder, garam masala powder and dried mango powder. To make the Cachumber you will simply need an onion, a tomato, a quarter of a green capsicum, coriander leaves, lime juice and salt. Both of these dishes were sourced from ’50 great curries of India’ by Camellia Panjabi, and you can find the full recipes and methods in her book (another fine addition to our ever growing collection).

The curry itself was very pleasing. A nice amount of heat, an aromatic flavour provided by the cloves and cinnamon and a subtle creaminess coming from the lentils. The addition of the chopped tomatoes also brought a juiciness to the plate, which worked well against the lentils. It was also filling but not uncomfortably so, as is often the case with some lentil dishes I find (I guess it also depends on the size of your helping – it’s hard not to be greedy when food tastes this good). The potatoes presented another crispy texture with a tasty blend of spice, and the salad really freshened and lightened the whole thing up. It all worked as a perfect marriage.

This one is certainly a keeper (again). Our curry ‘favourites’ list consistently continues to grow and grow, and I’m constantly amazed at the different taste experiences I’m lucky enough to sample every week. Five days and counting…

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