ARMED FORCES COVENANT
October 11, 2018

THIS year marks the 20th anniversary of National Curry Week!

Dorset's very own face of Indian food, Sarah Ali Choudhury is an award-winning Indian Food Expert, TV Chef and Food Columnist and is passionate about sharing the joys of Indian cuisine.
Full of enthusiasm and a true love of cooking, Sarah takes great delight in teaching people simple meals and recipes from all over India.
Sarah loves to dispel the myth that all curries need numerous complex spices – and loves to tackle the intimidation that can so easily lead people to pick a jar of curry sauce off a shelf rather than cook from scratch.

Here is one of Sarah's favourite recipes to try for National Curry Week......

SARAH’S KASHMIR RED CURRY

Serves 4
10 kashmir red chillies or 2 tbsp chilli seeds
Half inch fresh ginger, peeled and chopped
2 medium onions, coarsely chopped
3 tomatoes
2 bay leaves
Half tsp cumin seeds
1 tsp coriander seeds
1 inch cassia bark or cinnamon
1 tsp turmeric
8 cloves garlic or 2 tbsp garlic paste
2 tbsp sunflower oil
1kg of chicken, cut into small curry pieces
Salt
Method:
Soak chillies in water for a few minutes then add with all other ingredients (except for chicken, oil and cinnamon and bay leaves) into a blender and blend into a paste.Put the oil in a pan, add the bay leaves and cinnamon then gently fry for a minute. Next add the paste from the blender and stir for 3-5 minutes.Add the chicken and stir for 3 minutes. Add a cup water and stir.Cover and leave to cook on a low heat until the chicken is cooked through.