An Anglo Indian Chicken Curry cooked according to my Mother’s style..

Anglo Indian ChickenCurry

  • 1 whole chicken, jointed (or equivalent chicken pieces)
  • 2-3 medium onions
  • 10-12 cloves of garlic
  • Thumb size piece of fresh ginger
  • 2 green chillies
  • 1 cinnamon stick
  • 3 green cardamon
  • 1 star anise
  • 10-12 peppercorns
  • 4-5 cloves
  • 4 tsps ground coriander
  • 2 tsps cumin
  • 1 tsp tumeric
  • 1 tsp paprika
  • 1/2 tsp mustard powder
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/2 tsp chilli powder
  • 1/2 tsp garam masala
  • 1 Tblsp cider vinegar
  • 1 small piece creamed coconut
  • 2-3 potatoes
  • 2 tomatoes
  • 1 red pepper
  • 1 bunch fresh coriander

Fry the whole spices (cinnamon, cardamon, star anise, peppercorns, cloves) in oil for 5 mins
Add the onions, ginger and garlic and fry until soft
Add the chicken and fry for a few mins until slightly browned
Add the powdered spices (coriander, cumin, turmeric, paprika, mustard powder, ginger & garlic powders, chilli powder, garam masala) and fry for a few minutes, also add salt.
Add the cider vinegar for a minute or so, then add enough hot water or chicken stock to cover
Cover and simmer for 20 mins then add the potatoes and coconut, and simmer for another 30-45 mins.
When chicken and potatoes are cooked, add the tomatoes and red pepper.
After 10 minutes add the fresh coriander and serve.

A Venison Chilli Con Carne

Venison chilli con carne


  • 500g diced venison
  • 200g pancetta cubes
  • 2 medium onions
  • 6-7 cloves of garlic
  • 1 tin of black eyed beans
  • 1 medium carrot
  • 1 stick of celery
  • 1 Romano red pepper
  • 1 courgette (zucchini)
  • 1 scotch bonnet chilli
  • 1/2 bottle red wine
  • 3 ripe fresh tomatoes
  • 1 tin chopped tomatoes
  • 1 tblsp tomato purée
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/4 tsp ground allspice
  • 1 stick of cinnamon
  • 1 tsp dried thyme
  • 5-10 whole peppercorns
  • 3 bay leaves
  • 1/2 pint beef stock
  • 1 bunch fresh coriander

Fry the pancetta for 5 mins and remove from the pan.
Fry the chopped onion, garlic, carrot and celery till soft along with 1/2 the bunch of fresh coriander.
Add the venison and pancetta.
When venison is browned add the chilli, ground coriander, allspice and paprika.
Add the red wine and bring to a brisk simmer.
Add the chopped courgette, red pepper, fresh and tinned tomatoes, and tomato paste.
Add the cinnamon, bay leaves, peppercorns and thyme.
Add the beef stock and black eyes beans and simmer on low for 3 – 4 hours.
Garnish with fresh coriander and serve.

Venison chilli con carne

A Chicken and Chorizo Bake

Chicken and chorizo bake


  • 1 whole chicken jointed, or equivalent chicken pieces
  • 1 tblsp plain flour
  • 1 chorizo sausage
  • 1 large onion
  • 1 medium carrot
  • 1 stick of celery
  • 1 small parsnip
  • 1 yellow pepper
  • 5 cloves of garlic
  • 1/2 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1 stick of cinnamon
  • 3 bay leaves
  • 5-8 whole pepper corns
  • 1 tsp herb do Provence 
  • 1/2 tblsps tomato purée
  • 1 glass white wine
  • 1 cup chicken stock


Dust the chicken in flour and fry in olive oil in the casserole dish until golden brown.
Remove the chicken and set aside.
Fry the chopped onion, carrot, celery and garlic until soft.
Add the chorizo.
Add the ground coriander and paprika and fry for a couple of mins.
Add the white wine and bring to a simmer.
Add the chopped yellow pepper and parsnip, along with the cinnamon, peppercorns and herbs du Provence.
Add the tomato purée and chicken stock.
Add the chicken back to the pan.
Cook in a low/medium oven for 90 mins to 2 hours.
Serve with mash potato.

Chicken and chorizo bake

Linguine with Aubergine, Tomato, Sage, Garlic and Chilli

Linguine with aubergine, tomato, sage, garlic and chilli

  • 1 aubergine
  • 2 cloves of garlic
  • 4 plum tomatoes
  • 2 small dries red chillies
  • 4-6 sage leaves
  • Cheddar cheese
  • Olive oil
  • Salt


Fry the aubergine in a generous couple of glugs of olive oil until soft and golden, them remove and drain from the oil on a couple of kitchen towels and set aside.
Chop the garlic, chilli and half the sage leaves and fry gently in fresh olive oil
Add the chopped tomatoes, add salt, fry very gently over a low heat for 5 mins them remove the pan from the heat.
Cook the linguine.
Whilst the pasta is cooking, add the aubergine to the tomatoes and garlic and hear up in the pan.
Add some pasta cooking water if necessary.
When al dente remove the pasta from the water and add to the sauce along with the rest of the sage.
Garnish with roughly chopped cheese and freshly ground black pepper.
Linguine with aubergine, tomato, sage, garlic and chilli.

Rabbit Chana Masala Curry


  • 1 rabbit, skinned, jointed, fried and meat taken off the bone.
  • 1 tin of chick peas
  • 1 large onion
  • 5 cloves of garlic
  • 1 thumb size price of ginger
  • Small bunch of fresh coriander
  • 1/2 tsp black mustard seeds
  • 3 cardamon pods
  • 2 tsps ground coriander
  • 1 tsp cumin
  • 1/2 tsp tumeric
  • 1/2 tsp paprika
  • 1/2 tsp garam masala
  • 1/2 tsp mango powder (amchor)
  • 1/4 tsp black pepper
  • 1/4 tsp chilli powder
  • 3 tblsps natural yoghurt
  • 10-12 cherry tomatoes
  • 1 tsp tomato purée
  • Salt

Fry the mustard seeds and cardamon for a few mins until mustard seeds are popping
Fry the onion.
Make a paste from the ginger, garlic and fresh coriander and add to the frying onion
Add the rest of the powdered spices and salt and fry for a few mins
Add the yoghurt, tomatoes and tomato purée
Add the rabbit and chick peas and simmer for 30-45 mins
Served here with corn tortillas garnished with more fresh coriander


Pot roasted whole chicken with cannellini beans and potatoes

Chicken and Cannelini Beans


  • 1 whole chicken
  • 1 tin cannellini beans 
  • 2 onions
  • One whole bulb of garlic, cloves pealed
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp tumeric
  • 10-15 peppercorns
  • 3-5 sticks cinnamon
  • 3-5 bay leaves
  • 2 Persian dried limes
  • 1 tin chopped tomatoes
  • Chicken stock
  • Herbs du Provence
  • Chopped fresh parsley

Fry the chopped onions and whole garlic cloves in olive oil
Add all the powdered spices and fry for a couple of minutes.
Add the tomatoes, canellini beans, bay leaves, dried limes, peppercorns and cinnamon.
Add the chicken stock and bring to a simmer.
Arrange the chicken and potatoes in the pot and sprinkle with the Herb Du Provence.
Pot roast in the oven on 170c or 150c fan for 2 hours, then remove the lid for 20 mins.
Garnish with chopped parsley and serve.

Chicken and Beetroot Pullao with Rainbow Chard and Radish

Pullao chicken and radish

A thrifty pulloa thrown together from leftover chicken and beetroot curry (see below), with added rainbow chard and radish. Used an extra shallot, 1/2 tsp each of garam masala and tumeric, couple of dessert spoons of yoghurt and a bit more chicken stock. Also some fresh coriander and mint and a squeeze of lime at the end.
Not really poss to write a proper recipe because of the thrift leftover nature of the dish..
The basic rule is always to have about 2:1 liquid to rice though.
Served with chilli poppadums.


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