Well, so said the members of the blind tasting panel at Olive. I have been rather blessed to have my brother in law’s mum as my Indian cookery teacher. Mother of eight, she has been cooking Southern Indian food for over five decades. Putting together a marsala is not rocket science. Get that right and you have the makings of a great curry.
Serves 4
8 chicken thighs, skinned, boned and diced
1 small cauliflower, cut into florets
1 onion, finely chopped
2 fat cloves of garlic, crushed
a finger of ginger, peeled and grated
2 red birds eye chillis
2 tsp coriander powder
1 tsp jeera (cumin) powder
1 flat tsp turmeric
3 cloves
2 cardamom pods
2 small cinnamon stick
1 tin of best quality chopped tomatoes
4 tbs rapeseed oil
juice 1/2 a lemon
1/2 bunch of coriander leaves
a good pinch of salt
Heat the oil, fry the onion, chilli and ginger for two minutes on a medium heat. Add the garlic, fry for another thirty seconds and throw in the powders.
Cook on a low heat until the fat rises to the surface. You can add a splash of water if the powders begin to stick to the pan.
Add the tomatoes, cloves, cardamom, salt, cinnamon stick and chicken. Cook on a low heat for fifteen minutes. Add the cauliflower at this stage and cook for a further ten minutes until the cauliflower is tender but not mushy. Finish with the lemon juice and finely chopped coriander leaves.
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