Well, as Dad would say, here’s one to put hairs on your chest. For those of you who are prepared to venture on regardless, this is a really tasty sweet and sour style curry, and by some miracle, it has turned out pretty much like the ones I’ve had as takeaways. And given that my beer-enhanced tastebuds normally elevate the takeaway experience to something almost sublime, that’s a proud boast. There are two easy stages to this curry.
3 onions, halved and sliced
6 thin green chillis, halved lengthways
2-3″ ginger, peeled and grated
5 garlic cloves, bashed
4-6 chicken breasts, in pieces
tin of tomatoes
juice of one lemon
spices: ground coriander, ground cumin, paprika, turmeric, fenugreek, cardamom pods, bay leaves
Put one of the onions, half of the tomatoes, the ginger, 2 garlic cloves, the green chillis, a little of the fresh coriander and 4 tablespoons of olive oil into a small pan with a teaspoon of salt, half a teaspoon of turmeric and 200ml water. Boil together with the lid on for 20 minutes. Now use a hand blender to blitz this into a sauce. By all means leave some of the chillis unscathed, if that’s how you like it.
Put 3 tablespoons olive oil into a frying pan. When it’s hot, add 3 bashed cloves of garlic, 2 bay leaves, and 2 bashed cardamom pods. Let them sizzle for a few moments, then add the remaining sliced onions. When they are just starting to brown, add the chicken and a little more salt. Let the chicken colour for a couple of minutes before turning down the heat and adding a teaspoon each of ground coriander, cumin and paprika. Add a small pinch of fenugreek. Stir well, and add the remaining tomatoes, the sauce from Stage One and about 100-150 ml of water. Before popping the lid on, add the lemon juice and 2-3 teaspoons of sugar. Simmer for 30 minutes. Stir in some more fresh coriander before serving.