Graham Sutherland's Chicken Curry

Whole Spices Ground Spices Fresh Items

1tsp Mustard Seeds 1.5tsp Chilli Powder 2 Green Chillies chopped

1tsp Cumin(Jeera) 1 tsp Turmeric 3 tsp Ginger crushed

2 Cardomon Pods 1 tsp Coriander 3 tsp Garlic crushed

4 Cloves 1 tsp Cumin 1 large onion chopped

2 Cinnamon Sticks 0.5 tsp Garam Marsala 500ml Greek Yoghurt

( & extra for topping 1.5 – 2kg Chicken Pieces (or

when cooked) fillets(1kg))

Sambals

Naan bread or Poppadums

Chutney, Coconut, Sliced Banana, Chopped Cucumber(with a dash of above Yoghurt)

and chopped Tomato & Onion (and chopped chilli for the HOT STUFFS)

Additional

Canola Oil , Salt(to taste) , Water(125ml-250ml)

Basmati Rice(enough to feed the gang)

NB: A glass(or2…) of wine/B&C/ Whatever – your best to enjoy whilst cooking !!!!

Method: (NB: Use LOW/MEDIUM heat)

1.Heat oil in a pot and add Whole Spices, cook for 3min.

2.Add onions, chilli, ginger, garlic & sauté.

3.Add Ground Spices and blend in.

4.Add chicken and stir to coat with above.

5.Add 125ml water, cover & cook for +/- 30min till chicken is cooked(add more water during cooking if needed). Switch off and leave for 1hr for flavours to infuse (while you imbibe!!!) . You may debone the chicken pieces before reheating-makes eating easier!.

6.Reheat & add yoghurt a little at a time and blend in well.

7.Sprinkle with Garum Marsala (do not stir) and serve – MOST DELICIOUS !