T​op london chef says Indian home cooking is ‘virtually impossible’

T​his, 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.

I​t 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.

I​t actually tasted pretty good served with basmati on the heritage Pyrex.

L​ooks terrible, though.