About this recipe: This my adaptation of an Indian-style yellow curry chicken. The smell emanating from your kitchen will delight everybody. It's best served with fresh naan bread and rice.
This is an amazing, easy to make curry recipe. Very rich, creamy, with layers of spice that build until the cayenne after-taste slowly burns at the back of your throat, and with sharp notes of lemon that occasionally flash across your palette. Properly good. It also smells amazing. I did make some very minor adjustments. I put the spices, garlic, and everything else you fry with the onion apart from the bay leaf and ginger into a pestle and mortar to make it into a paste, as I'm used to doing that for any curry. Rather than grate the ginger I cut it into thin strips to add a different texture to the curry. The second time I made it I also put in some unsalted cashew nuts for the same reason. And finally, I doubled the quantities, because by my standards the recipe as is would only feed four if they were children, midgets, or Posh Spice. I like a big bowl of curry with a lot of sauce to mix into my rice, not some dainty little starter-sized portion. This is proper Anglo-Indian comfort food, not haute cuisine, so don't be stingy. - 25 Apr 2014