Fresh chicken breasts from our local butcher, PATAKS Tikka Epice, fresh mushrooms, red wine, fresh garlic, peeled tomatoes.
Marinate for a few hours and cook in a low oven for an hour or so. Serve with Uncle Bens Basmati rice and warm Nan bread (from PICARD) - Delicious and simple to prepare for those of us who have no cookery pretentions. I’ve also dabbled with fresh spices from our Asian supermarket when cooking curried lamb or King Prawns but l always come back to PATAKS pastes and sauces.
There are a couple of highly rated Indian restaurants in Bordeaux that we’ve tried but they never seem to live up to our expectations and friends have commented that my home cooked curries are far better. I never reveal my secrets (Until now).
So sorry James wont be joining you in January but wish you well with this ‘Curry in the Sky’ or would ‘Pie in the Sky’ be a better description? Sorry, couldn’t resist it.