So if you haven’t noticed from the recipes and restaurant reviews I’ve written so far, I LOVE Indian food, which in turn means I love a good curry.

Curry is an interesting word if you think about it. You could use the word with so many cuisines, Chinese, Thai and Malaysian but to name a few. The word curry itself just means ‘sauce’ so using it to describe the 100’s (if not 1000’s) of dishes available in Indian cuisine kind of feels wrong to me.

Growing up in Preston, my mum had 100s of vegetarian recipes, a handful of fish recipes and around 3 chicken staples, Gujarati chicken, methi chicken and jeera chicken. All three of them had a completely different flavour profile and consistency. With lamb, again there were a few staples; a Gujarati lamb, lamb dhal and meatballs. Of course, alongside these there were the favourite Indian restaurant starters/snacks of samosas, dry roasted chicken and sheek kebabs.

I often get asked questions like ‘Please could you cook me a lamb rogan josh?’ or ‘Can you do me a korma chicken?’ and if I’m honest, most of the time I have no idea what I’m being asked for. I then go off on my merry way to have a google to see what I’m up against on the flavour front.

Having a decent palette and a good few years of cooking experience in my back pocket, I usually come up with something similar to what’s being asked for. I’ve still got a way to go, and I have a vast number of recipes to trial from all the cook books I now have on display in my kitchen (thanks to EmJay for that!), but I still always love to go back to basics and make a really good Gujarati chicken.

So for National Curry Week, I’m sharing something I grew up eating which was made weekly by my mum. I’ve made it with the addition of mixed peppers to give the sauce a bit of body and thickness. I make it with my onion tomato masala and it comes together super quickly on a weeknight.

I hope you enjoy this recipe as much as we do! Find the recipe here.

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