I'm a huge fan of genuine Indian food, believe me. Street food served by restaurants such as the excellent Masala Zone. But I'm also fond of our own bastardised British versions too- as peddled by the Cordon Bleu Cookery Academy, circa 1959. Here's my recipe for a delicious and simple chicken curry. Most Indians worth their salt will turn their noses up at it, but I find it strangely satisfying; and it's straightforward to make too.
First, you need to sweat some chopped onions, celery and garlic in oil. Next, add some apple chopped into chunks. Stir in a tablespoon of curry paste, and some turmeric. Cook this for a few minutes.
In the meantime, season some de-boned chicken thighs with salt and pepper, and dust them with some flour. Add these to the pan. Cook for several minutes, until the chicken begins to colour. Now add some chicken stock (preferably homemade. Otherwise Marigold reduced-salt bouillon is just the ticket), and simmer for about ten to fifteen minutes. Next, pour in some coconut milk. Simmer for about half an hour until the chicken is cooked. You should end up with a thickish sauce. Add a teaspoon of redcurrant jelly (yes, redcurrant jelly).
Serve with chopped coriander. Instead of plain rice, try my Lemon Rice instead. It's just ordinary rinsed Basmati Rice cooked in a bit of stock, lemon juice, lemon zest, and a few cardamom pods.
