I adapted this from one of Jamie Oliver's recipies, it suits my family because one does not eat coriander, another not so hot on the chilli. This will serve 4 very large servings, if you want to increase it to 6 just add some sliced carrots and potatoes about 1/2 way through the cooking time. This will extend the dish perfectly.
You can use chicken thighs (as I do) or chicken drumsticks, or a whole chicken cut up, it is quite versatile really. It is important to use a yellow capsicum, it seems to have the right amount of acidity for the recipie. If you don't have any fresh tomatoes handy you can easily leave it out, and if you dont have any tomatoe puree, you can use canned tomatoes, but make sure you drain the juice off.
If you like fresh coriander, add about 1/2 a bunch to the curry paste and blend with the other ingredients. As always, adjust the chilli, garlic and ginger to your taste. If found it did not need any salt and pepper, but taste and adjust accordingly.
If you want a good curry one of the secrets is to cook the curry paste really well, you want the onions and pepper to fry with the paste until the oil splits from it if possible.
This is a flat bread that comes out very soft and chewy. Most important to roll it out as thin as you can, and also to have the pan very hot when you cook it. You can vary the flour by using all SR flour if you don't have any of the other kinds. In fact, you can play around with the flour, using wholemeal, or adding some spelt, changing the mix etc. See what suites you.
Atta flour is a south Indian flour, used for flatbreads and available in most Australian supermarkets.
An old recipie, and sounds a little complicated, but it isn't really. Give it a go. Originally, this type of recipie comes from Hyderabad area of India
Do not fry the onions on a high heat, they need to brown slowly. You can make this for a crowd quite easily, making everything the day before and just cooking the last step (curry) on the day. You can ommit the chilli and it will still taste wonderful. It can also be made with beef, but lamb is better.
Thanks to Madue Jaffrey for this wonderful recipie from many years ago. It is so simple and you can make it in the oven. But you MUST get the oven to the highest temperature possible, so preheating is the first step. The chicken needs to be marinated overnight. Don't be worried too much about the quantity of chicken, it is a forgiving recipie. I was served Tandoori Chicken with coriander leaves sprinkled on the top at a wedding (the bride was from a traditional Indian family) and it tastes wonderful.
