Re: [CH] Another Chicken Curry
David Smith (david@dwsmith.demon.co.uk)
Sun, 10 Oct 1999 19:33:28 +0000
Doug sent in another of his excellent recipes and added
>My biggest critic(Marie)said it was absolutely fantastic!!
> cheers, Doug in BC You there David Smith? This one is as good as the
> pork tenderloin!
Sounds good Doug although I haven't got round to trying it yet. CAN
it be as good as the pork tenderloin??? Still, if your biggest critic
says so....! I saved the recipe in my recipes file for cooking
sometime later.
I've saved it for later because at the moment I'm busy working my
way through a great book recommended by one of the Aussie CH's. Can't
remember who but I'm endebted to whoever it was. The book is called :
50 Great Curries of India
by Camellia Panjabi
Paperback ISBN 1-85626-186-7
I tried the Lamb Bhuna last night and it was wonderful. The recipe uses
chopped green chiles (I used my Cayennes from the garden) and then
chile powder as well. It comes out with a hot thick sauce coating the
lamb. Yes, yes Doug I know you hated the lamb chili but this has
pieces of tender lamb by the end of the cooking. You trim the lamb of
fat before cooking so it's not at all fatty.
The chiles in my garden are still fruiting like mad. Those softies, the
tomatoes, have long gone but the chile plants are hanging on. The
Cayenne and Fresno have been producing all summer. The big
disappointment is the Kashmiri. They are beautiful tall bushy plants
and are covered in flowers. But that's the problem. Not many chiles
and certainly no red ones to dry which was the idea of growing them
in the first place. Lets hope they can hang on a bit longer.
cheers,
David
The Curry House
http://www.curryhouse.co.uk/
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