I managed to spend a weekend in London for the first time in about a month, so after my Saturday morning ritual - tea, toast and a good half hour spent slagging off JamesMartin for being unable to read an autocue properly - got down to some serious cooking
Probably not much in the grand scheme of things, Alison has therefore employed Alfred Prasad to consult on the food and menu options in addition to this she has also employed the head chef from the former 'Bird' restaurant which was part owned by JamesMartin (which met its fate when Alea casino closed)
Serve the chickencurry with the jasmine rice alongside. Add the puréed tomatoes to the wok and cook the mixture for a further two minutes, or until the chicken slices are cooked through and the sauce has thickened slightly
Add the lamb and enough chicken stock to just cover the lamb. 600ml/1 pint chicken stock. Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb
Place all but 250ml/9fl oz of the chicken stock into a saucepan over a high heat. 1-2 tsp hot curry powder. 5litres/2½pints chicken stock (vegetarians may substitute vegetable stock)
What makes making curry pastes so much easier is having the right kitchen equipment – we have been testing out the JamesMartin Grind and Chop and it makes making curry pastes so much easier
Rhumbaba Authentic Jamaican food and sauces including jerk creole, chicken, rice and peas. A Little Taste of Hungary Traditional Hungarian homemade food, beef and chicken goulash, chimney cake, Hungarian sausages, soup and grilled chicken
