Food Heroes

Food Heroes

Keith Floyd - simply the best
Bruce Poole - great quality and skill personified
Rick Stein - for fantastic recipes, boundless enthusiasm, and for bringing an educated approach to food programming, that isn't always present.........
Nigel Slater - for a writing style that I don't think can be beaten
Giorgio Locatelli - because my wife fancies him, and he made her birthday by signing her menu, and coming out to say hello... (sometimes its the little things...)
Ross Hunter - owner of Surrey Hills Brewery - an old friend who followed his dream
Antonio Carluccio - his passion his food, and his country, are infectious
Eric and Sarah Guignord - who run the brilliant The French Table in Surbiton - my new favourite place! Great food and excellent service every time.


All of these are my food heroes, and many, many more

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Friday, 7 March 2014

Mira's Chicken Curry

This is a fantastic curry dish. When I first looked at the set of ingredients I did not believe that the outcome would be that interesting - but I could not have been more wrong. This is something we return to again and again.
Mira is an old friend - a solicitor who I have worked with for over 15 years - she sent me the recipe on the proviso that if I ever wrote a book she would get the credit  - so here it is. Not quite a book - but credit where credit is due!
I have used chicken thighs in place of chicken breasts in the original recipe.
Further Mira recipes to follow!

Serves 4 generously

4-500g chichen thighs, cut into bite size chunks
2 large onions, chopped
1tsp cumin seeds
1/2 cinamon stick
2 cloves
2 green chilli (add more or less to taste)
1 tbsp chopped ginger
1 tbsp chopped garlic (or use minced garlic or ginger available in jars)
1 can chopped tomatoes
1 cup fresh coriander
1/2 bag spinach
1 cup fresh fenugreek or 2 tbsp dried (optional - I have had trouble buying fresh)
1 tsp tumeric powder
1 tsp garam masala (optional)
3 tbsp cooking oil
Salt to taste

1 Heat the oil until very hot. Add the cumin seeds, cinamon stick and cloves. Cook for 1 minute.
2 Add the onions and cook on a medium heat until dark brown.
3 Add the garlic, ginger, tumeric and chillies - followed by the chicken.
4 Stir with the onions and cook for at least 5 minutes, until the chicken has taken on some colour.
5 Add the green, let them wilt, and then finally add the tomatoes. Add salt to taste.
6 Cover and simmer for 20 minutes, until the curry has taken on a dark colour.
7 If using garam masala add two minutes before the end of cooking time.




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