Top london chef says Indian home cooking is ‘virtually impossible’
Latest curry looked like it had been regurgitated by a camel.
This, despite appearances to the contrary, is a chicken jalfrezi. I made it pretty much from scratch, starting with a paste made from my own garam masala.
It was based on a recipe by the great Pat Chapman (of Curry Club fame), but with a modification by me. I cooked the peppers, onions, and chillies separately from the main pan, and in my own spice mix of fenugreek, star anise, and brown cardamom. I was aiming for something a bit like the one served at Indian Zing down the road, with rich and flavoursome chicken chunks accompanied by firm and colourful veg bits.
It actually tasted pretty good served with basmati on the heritage Pyrex.
Looks terrible, though.