Indian Foods have been a mainstay in British dining table since the Victorian times, during the height of the British Empire. Apparently, Queen Victoria, herself, was quite partial to a bit of Indian, because she had Indian staff, who cooked and prepared Indian meals everyday.
Some curries have been so anglicised and even some invented in England that they are not recognised in India as their authentic Indian foods.
Anyway having said that, Peter and I came late to the delights of Indian foods. It was perhaps about 4-5 years ago that we’ve tried it and liked it and never looked back.
Indian restaurants are as generally more popular than Chinese restaurants. English palate had come a long way.
Anyone can get a taste of Indian food nowadays as major and local supermarkets tend to stock ready to cook meals. Just bang them in the microwave or oven for an authentic Indian meal.
I myself prefer to cook my Indian using sauces from jars. Just cook the meat and veg and add the Patak sauce and hey presto a deliciously appetising Indian dish in just 10-15 minutes.
Below is a recipe for Chicken Masala which is cooked from scratch. All the fine ingredients are listed.
Chicken Masala, Photo by PH Morton
Chicken Masala Recipe
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 inch ginger, peeled and chopped
4 tbsp vegetable oil
2 tsp cumin seeds
1 tsp fennel seed
5cm cinnamon stick
1 tsp chilli flakes
1 tsp garam masala
1 tsp turmeric
1 tsp caster sugar
1 can chopped tomatoes
8 boneless chicken thigh, cut in bitesize
250ml hot chicken stock
2 tbsp chopped coriander
Put the onion, garlic and ginger into a food processor with 4 tablespoons of water and blend until they have turned smooth.
Transfer into a bowl and set aside.
Heat the oil in a wok or heavy-bottom pan over a medium heat.
Combine the cumin and fennel seeds with the cinnamon and chilli flakes and add to the pan in one go. Continuously stir the spices for half a minute or until they have released their aromatic scent.
Add the onion, garlic and ginger mixture to the spices and let them sizzle for about 7 minutes or until the liquid has evaporated.
Stir in the garam masala, turmeric, and sugar and continue cooking for 20 secs.
Then add the tomatoes.
Cook on a medium heat for about 10 mins without a lid until the tomatoes have thicken into a paste.
Add the chicken to the pan and coat with the thicken sauce. Stir for about 5 minutes to seal in the masala sauce to the meat.
Pour in the chicken stock and bring to a boil then let it simmer for 8-10 minutes until the chicken is tender.
Transfer into a serving bowl and then sprinkle with chopped coriander.
Enjoy with naan bread, onion bhaji and freshly cooked basmati rice.