A recent survey show that curry is Britain’s favourite dish. Yet for folks like my Welsh mother, curry is something not from India. Give her a taste of ‘real’ curry, and she will freak out.
So here’s the British version of the Indian staple:
For the spices:
1 onion, finely chopped
4 cloves garlic, peel and crushed
3cm root ginger, peel and crushed
1 red chilli, deseeded and chopped
1 tsp ground cinnamon
1 tsp ground cumin
6 tbsp tikka curry powder (note, tikka, not madras which is more popular).
Dry roast all the spices until fragrant. Add 150g natural yoghurt, 6 tablespoon of tomato puree and juice of 1 lime. Blend the ingredients.
Marinade chicken chunks in the curry mix. Put in a medium-heatt oven the next day until the chicken are thoroughly cooked.