Follow John Sutcliffe’s recipe and you will have an absolutely authentic India meal with little effort and guaranteed success.
- chicken, pork or lamb
- cilantro, fresh
- 1 can of Italian tomatoes
- Patak’s curry paste
- basmati rice
- papadams and mango chutney
- plain yogurt
- 1 cucumber
- Sutcliffe Vineyards 2010 Rose’
Finely chop 5 medium onions, fry in 10 Tbsp. vegetable oil until golden brown. Cut the meat into 1 ½ inch cubes. Add Patak’s curry paste to the fried onions and fry together for 5 minutes. Add 2 ½ cups of water and cook for 10 minutes. Stir in the tomatoes and let cook for another 5 minutes. Stir in your chosen meat and add water as it cooks. For chicken add 4 ½ cups water; for pork add 5 ½ cups water; for lamb add 5 ½ cups water (add more water if required).
Wash 2 cups of rice thoroughly and add to a pan of 4 cups of vigorously boiling water. Bring to a rolling boil and turn down the heat, leaving the lid on for 5-7 minutes. Turn off the heat, leaving the lid on and allow the rice to absorb the water.
This is a great side dish that’s quick and easy. Stir together 2 cups yogurt, 2 cups roughly grated cucumber, and 1/2 tsp sugar. Add salt and pepper to taste, mix gently and serve cold.
Serve with Papadams and mango chutney.
- courtesy of Sutcliffe Vineyards