I wonder if, like me, you get stuck in the rut of eating much the same things on a regular weekly/monthly basis.
By chance I recently came across a BBC TV programme called 'Indian Food Made Easy', with chef Anjum Anand. She was cooking the above, and as I only turned on my TV half way through her recipe, I was obliged to consult Mr Google here for the details.
I had a go at the recipe last night (making my own slightly simpler version), and it really was as delicious as she suggested. The combination of chicken, spinach and garam masala (plus a few other ingredients) was memorable.
If you're looking to add a new curry to your menus, may I recommend that you try this one.
N.B. My own version contained Chicken pieces, small tin of chopped Spinach, heaped teaspoon garam masala, heaped teaspoon hot curry powder, roughly 2 cups of good chicken stock, cumin seeds, and crossed fingers; all served on a bed of Basmati.
N.B. My own version contained Chicken pieces, small tin of chopped Spinach, heaped teaspoon garam masala, heaped teaspoon hot curry powder, roughly 2 cups of good chicken stock, cumin seeds, and crossed fingers; all served on a bed of Basmati.
Yous looks better than hers!
ReplyDeleteI made something very similar last night, my first ever home-made curry, from the Hairy Bikers' curry book. It was scrumptious, even though I say it myself.
I added some Turmeric for colour.
DeleteIt does look good! I'll try this using Quorn instead of chicken.
ReplyDeleteI thought halved new potatoes could be substituted for the chicken (for veggies). Quorn fills me with horror!
DeleteMy mom is Punjabi and we live in Punjab, but me and my mom are vegetarians. My dad eats a bit of non-veg food.
ReplyDeleteI am gonna recommend your version to my dad and brother the next time they cook.
Ms Anand suggested that this was the Punjab's most famous dish.... obviously she was wrong.
DeleteThere are a lot of dishes in every culture everywhere, and apparently one person's favourite dish normally becomes the 'most famous' from a region when they tell about it to others :-)
DeleteThat looks wonderful, I'm pretty sure I have the book that was based on the programme somewhere.
ReplyDeleteThat does look good - I don't think we can get tins of spinach here - would have to use fresh (or fresh Swiss chard).
ReplyDeleteMuch better. We don't have fresh.
DeleteJean's right, yours looks much better than the original! The turmeric was a good idea. Cro Oliver?
ReplyDeleteI can imagine that this would be delicious. Marcia makes something similar but uses the leaves of a local plant, Casava.
ReplyDeleteFor a really creamy flavour, add half a can of coconut milk at the end. It really is sublime.
I can find fish fingers in Waitrose, but not crossed ones.
ReplyDeleteNo luck there then!
DeleteLooks delicious!
ReplyDeleteAnd so easy to prepare.
DeleteMarcia has just arrived home from town with supplies for the shop including chicken.
ReplyDeleteI haven't eaten anything today so I am starving.
Guess what we are eating tonight...
I hope there's a good film on.
Sounds good. I'm a fan of fresh spinach and curry, so the recipe is already a plus for me. I might have to add mushrooms, though, simply because I like them in just about anything. I'd have to look up "garam masala", too, because I haven't a clue as to what that might be. Marsala wine? Now, I'd definitely go for that...
ReplyDeleteOne of my favorite curry dishes is a cold chicken and pasta salad with grapes and mandarin oranges. Sounds weird, but it's really good. Good with shrimp in lieu of the chicken, too.
Garam masala is a mix of spices. It's dark earthy and aromatic, usually added towards the end of cooking. A 'must' for any curry lover!
DeleteI get into eating ruts all the time. Ugh. This dish looks and sounds delicious - I am a big fan of Indian cooking. Ethiopian food fits the bill as well -- a lot of similar spices and ingredients.
ReplyDelete