Korma – a much maligned and unfairly abused dish.

Thanks to the tastes of the public and British Indian restaurant industry, the noble korma of Mughlai cuisine has been much abused and turned into the blandest thing on the menu. Continue reading


Chicken and tomato curry

This was made with the leftover spicy tomato and lentil soup that I wrote about last week.

Using spicy soups as a sauce base for quick curries works pretty well, it isn’t really that far away from what a lot of Indian takeaways do with sauce bases anyway.

I sautéed some chopped onion and garlic in mustard oil until the onions were well coloured and added in two large chopped tomatoes, some chopped green coriander and a heaped teaspoonful of garam masala, half a teaspoonful of turmeric powder and the same of Kashmiri chilli powder.

I stirred this all together and added two cubed chicken breasts, cooked these until they lost their pinkness and then added in the leftover soup, plus some boiling water.

This only took 15 minutes to cook and that was enough time to cook some Basmati rice and frozen peas, coloured with turmeric.

A really quick and simple alternative to the takeaway.

Comfort food

This post isn’t about recipes, it is about what I think of as comfort food.

Curry and rice is comfort food for me, as are things like lasagne (well, any oven-baked pasta dish really), chilli con carne, sausages and mash and shepherd’s pie.

I think that the real essential thing about comfort food is that it should be filling, something you can eat while watching the telly and be easy to cook i.e. not something where you spend ages over the cooker.

I always count home-made soups as comfort food too, with some nice bread they are great for cold evenings.

Last night’s curry was classic comfort food, a big pile of steamed Basmati rice, a medium-hot chicken curry with peas and loads of sauce to mop up with rotis. With some lime chutney and some bottled mango, chilli and mint sauce it was perfect.