As I said in my last post, my aim was to blog once a month. I think I am a couple of days late but it could be worse! I had big plans for this blog being something new, something that I’d not tried before but in the end, I decided to go for an old favourite that I’ve cooked many times but never been disappointed with.
It is based on the following recipe:
Madhur Jaffrey is a very popular Indian cook in the UK and she was quite influential in bringing Indian food to the UK so a very good person to feature here!
I don’t follow this recipe exactly as I think pretty much any combination you make with it will give you good results. I was cooking for 2 so I used only one large chicken breast and started by cutting this into four pieces and lightly browning on each side.
Then I added half a chopped onion and half a chopped yellow pepper. I think green or red work better in this dish but I had a yellow one in my fridge and was lacking energy to go food shopping!
I cooked the peppers and onion for about 5 mins with the chicken and then added the ingredients to a glass cooking dish, layering the ingredients with the chicken first and then the onion and pepper.
Then I added one teaspoon of mustard seeds to the pan (with a little more oil), cooked for about 30 seconds before adding a chopped clove of garlic. I cooked this for about another 30 seconds before adding 3 tablespoons of tinned tomatoes and approx. 200ml of double cream and 1 tablespoon of dijon mustard.
For the spices, I chose 1 teaspoon each of cumin, coriander, garam massala and chilli flakes.
Once these were mixed in and the sauce started to bubble, I poured the sauce over the chicken and cooked in the oven for approx 30 minutes on 180 degrees.
I served with boiled rice. In the end I think these ingredients would be enough to serve 4 people as we still have leftovers for tonight!
So now I have one month to think of my next recipe… I have a borrowed book that I could try one from; Mastering the Art of French Cooking (which is also featured in a great film; Julie and Julia 🙂 ). I think if I do one from there I definitely need to set aside a good few hours so we will see what time is like over the next few weeks. Also depends whether I can find the equipment I need from my very small kitchen! I also think it is a little dangerous to start a book like that. The assumption is that afterwards I will be a master of french cooking and I think that is a difficult promise to keep!