It's Friday and Friday means curry. Usually it's a takeaway from Babur Brasserie, south-east London's finest indian, and so my Spicy Chicken Curry with Spinach is going to have to compete with a 2 AA rosette award winning restaurant if it is to meet with approval from the chief taster, aka The Wife.
I decided to kick off my indian sessions with a Bengali dish. My grandfather Chunilal was from Calcutta so it feels like a good place to begin!
Things don't start off well. Two of the three onions I need for the dish seem to have developed some weird mould inside so I'm going to have to make do with just one. My garlic-ginger paste seems a little watery so I write a note to self - make it in bigger batches next time. I whack in some juicy sweet tomatoes straight off the vine in the garden and give it a taste. The lack of onion doesn't seem to be a massive problem, but I can see how it will be better with more next time. Stir in the spinach and serve with basmati rice.
It's fragrant, with just the amount of chilli heat, a little watery perhaps, but with more onions and more time to reduce the gravy, this could be a winner.
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