Julian's Adventures in Curry

Post date: 09-Feb-2017 22:40:54

Did you know BMIC's Chairman Julian makes a mean curry?

Here is a British Indian Curry in the making! Recipe and methods below ....

PS Where was our invite Julian?!


Ideally wash the chicken breast repeatedly and soak overnight in cold water with a pinch of salt in the refrigerator.

1 medium chicken breast per person, thoroughly washed cut into generous bit sized pieces

For the Marinade

per chicken breast

1-2 tbsp. natural very low fat “live” yoghurt

1 tsp Garam Masala

1 tsp Garlic & Ginger Paste

¼ tsp Turmeric

1 pinch salt

Mix all ingredients together and store overnight in the refrigerator.

Bring chicken up to room temperature before use.


Spices - For 4 chicken breasts

2 Bay leaf

2 to 3 Green Cardamom

1 Black Cardamom

2” Cinnamon stick, broken in half

½ tsp. Cumin seed

(optional) 1 clove

Per chicken breast

2-3 tbsp. Vegetable oil

½ tbsp. Cumin seeds

1 tsp Garlic & Ginger paste

4 tbsp finely diced onions

2 strands saffron, soaked for 30 seconds in ¼ cup water

Heat the oil to a medium heat, add spices toast and roast gently. Add the garlic and ginger paste and sizzle it very gently, add the onions and soften, add the chicken, saffron and water and gently cook for a further 8-9 minutes until colour turns green.

For lamb, beef, pork or other meats use the same method, but allow a longer time for cooking.

Ideal cuts are;

Beef; Silverside or Sirloin

Lamb; shoulder or lean neck

Pork; Loin


2 Chicken breasts (pre-prepared)

2 tbsp. Vegetable oil

1 tsp. garlic paste

Fistful chopped onion

½ tsp. Methi leaf

1 tbsp. Mixed powder

Chilli to taste (2tsp for medium hot, 1 tsp for mild)

Pinch salt

¼ tsp. Garam Masala

2 tbsp. Tomato Paste

2 ladles (2 cups) Garabi Base sauce

1 tbsp. fresh Coriander, chopped

¼ Tomato, cut into 2 pieces (1/8ths)

1tbsp sugar

1 tsp. Jaggery (unrefined can sugar)

1 tsp. liquidised mango chutney

1/6 wedge lemon – medium sized

Pinch Tandoori Masala

For the garnish

Chopped spring onion

Chopped Coriander

Heat oil to medium heat and fry off the garlic. Add Onion and soften. Add spices and fry off gently. Add tomato paste, mix for a few seconds, add 1 ladle of Garabi Base and heat for 2 minutes, still on medium heat.

Increase heat to maximum and add the meat, both sugars, mango chutney, squeeze of lemon juice, pieces and coriander and second ladle of Garabi base. Reduce heat and simmer until oil appears to separate on the surface. Add pinch Tandori Masala mix and serve. Garnish with spring onion and coriander.

Preparation of raw ingredients

Onions/peppers/mushrooms and dal (lentils)

Cut peppers and onions in long strips for Jalfrezi

Cut in squares for Balti

Chop finely for Bhuna or for use as a thickener in other dishes

1 large foil tray of mixed onions/peppers is enough for 6-8 portions

Strips/squared onions and peppers

Prepare onions/peppers as above then sprinkle with scant amount of salt when ready to cook – not before

2 chef spoons of oil

Pinch methi leaves

Pinch mixed powder

Pinch salt

Pinch Garam Masala


Pinch Jeera seeds

1 tsp turmeric

1 large pinch of sugar

½ tsp butter ghee (can substitute with Anchor butter)


Heat the oil on a medium heat.

Add the pinch of methi leaves, mixed powder, salt and garam masala and fry for a few seconds.

Add the pinch of jeera seeds and take off the heat when they have stopped popping.

Add the vegetables and sauté until slightly transparent (about 3-4 minutes).

Add the 1 tsp of turmeric and stir in to coat.

Sauté until ready – they should still maintain some crunch.

Add the pinch of sugar, then the ½ tsp butter ghee and a pinch of coriander.

Leave to cool – can sprinkle over some coriander leaves if required.

If preparing in advance, ensure the veg is at room temperature before using.


Use good sized closed cup mushrooms, sliced

Do not wash the mushrooms

Recipe is for 1 heaped large takeaway container of sliced mushrooms

1 tbsp oil

Pinch methi

Scant pinch mixed powder

Scant pinch garam masala


1 tsp turmeric

Head the oil on a medium heat, then add the pinch of methi, scant pinch of mixed powder and garam masala – fry then add the mushrooms. Dry fry them, don’t chop them down – continue for 2-3 minutes until slightly off-colour.

Add the 1 tsp turmeric and coat the mushrooms, then remove from the heat and cover with water.

Turn the gas to high heat and cook for around 5 minutes. Do not overcook – they should be al-dente.

Bhuna Onions

1 Large takeaway container of finely chopped onions

1 tsp each of finely diced red, green and yellow pepper

¼ tomato, remove seeds/centre and finely chop

2 chef’s spoons of oil

Pinch methi

Pinch mixed powder

Pinch salt

Pinch garam masala


Pinch cumin seeds

1 tsp turmeric


Fresh coriander

½ tsp butter ghee

Heat the oil on a medium heat then add the pinch of methi, mixed powder, salt, garam masala and cook for a few seconds. Add the pinch of cumin seeds and stir until they stop popping.

Add the veg and stir for a couple of minutes – then add the tsp of turmeric.

Remove from heat and add enough water to come half way up the onions.

Return to heat, turn to high heat and bring to the boil – they need to be soft, not with too much bite (like ‘soup’ onions).

Add some fresh coriander and cook on a rapid simmer until the water has almost gone* (a couple of minutes) then remove from heat.

Add the ½ tsp butter ghee and mix in.

*Strain them if the water is not evaporating and the onions are soft. The water may be retained and used as/added to stock.

Lentil Dal

Red split lentils – preferably Turkish – Need to confirm the quantity, 1 large takeaway container?

Wash the lentils in a colander under the tap then put them in a bowl of water, then drain. Repeat until the water is clear. Then place them in a bowl and cover with water – stand and soak for about 10 minutes.

½ chef’s spoon of oil

2 bay leaves

2 pieces of cinnamon stick

3 green cardamoms

2 cloves


Pinch of jeera


½ chef’s spoon of garlic/ginger paste

½ chef’s spoon vegetable ghee

2 tsp butter ghee


Pinch methi

Pinch mixed powder

Good pinch of salt

Good pinch of garam masala

2tsp turmeric


2 cloves of garlic, crushed

Fresh coriander

Heat the oil on a medium heat then add the 2 bay leaves, 2 cinnamon stick pieces, 3 cardamoms and 2 cloves – smash the spoon on the cardamom to crack the husks. Fry for about 1 minute then add the pinch of jeera, stirring until they stop popping.

Remove from heat.

Add the ½ chef’s spoon of garlic/ginger paste and stir through.

Pour in the lentils and water (the water wants to be 1 inch above the lentils), return to heat and stir, bring to the boil.

Add the ½ chef’s spoon of vegetable ghee, the 2tsp of butter ghee and simmer.

Spoon off the scum – not the spices.

Add the pinch of methi and mixed powder, the good pinch of salt and garam masala and the 2 tsp of turmeric.

When it has been simmering for a few minutes, crush and add 2 cloves of garlic and a good sprinkling of coriander. Leave simmering for about 20 minutes.

Remove from heat and cool for about 1 hour.


This dish is sweet, sour and hot with lentils. The following is for a portion.

1 chef’s spoon vegetable oil

Pinch methi

1 tsp garlic and ginger paste


¾ chef’s spoon (about 2 tbsp) tomato paste

1 tbsp mixed powder

Touch of salt

½ to 1 tsp chilli powder

Touch of garam masala


Handful of finely chopped onion


Good tbsp. sugar

Fresh lemon wedge

1 tsp Worcestershire sauce

About 6 tablespoons (3 chef’s spoons) of dal

2 pieces/slices fresh tomato

Fresh and bottled lemon juice

On a medium heat, add 1 chef’s spoon of vegetable oil, pinch of methi, 1 tsp garlic and ginger paste and fry for about 5-6 seconds.

Add ¾ chef’s (about 2 tbsp) spoon of tomato paste

Remove from heat and add 1 tbsp mixed powder, a touch of salt, ½ to 1 tsp chilli powder, a touch of garam masala.

Return to heat and add a touch of garabi to loosen. Add a handful of finely chopped onion, stirring, and a bit more garabi if it is sticking.

Add the pre-cooked meat with a bit of the juice and some fresh coriander.

Increase the heat and stir, then add the good tbsp sugar. Squeeze and add the lemon wedge then add ½ a ladle more garabi. Add the tsp/glug of Worcestershire Sauce, the 3 chef’s spoons of dal and reduce the heat.

Add 2 pieces of fresh tomato then simmer. Add a squeeze of bottled lemon juice. Taste and add more lemon juice if not sour enough.

Add a touch of butter ghee and a handful of coriander.

When the oil rises to the top it’s ready. Garnish with sliced tomato and coriander.


Follow the same recipe as the Dhansak, but add some of the pre-cooked onions, peppers and mushrooms. Omit the sugar, lemon and dal – add a touch of tandoori masala powder at the end.


Tip Don’t buy Tilda Basmati rice

Pour 2” Basmati rice into any size pan of choice with lid, measurements are for casserole type (2 ½-3L)

Rinse rice 4 to 5 times until water is clear (rice could be soaked overnight if required) then drain

Into a cold frying pan:-

1/3 chef spoon butter Ghee

1/3 “ “ vegetable Ghee

2x tbsp. mustard oil [For all Tandoori dishes]

Whole Spices

3 x Bay leaves

4 -5 Green Cardamoms

1 Star Anise

2-3 1” Cinnamon Sticks

½ tsp Fennel seeds

¼ tsp. Paanch Phoran

¼ tsp. Kalonji [Black Onion Seeds]

3-4 Whole cloves

½ tsp. Brown cumin seeds

Gently heat the pan [not frying, don’t want the seeds to “pop”] warm above ingredients and stir until the ghee has melted

Put the drained rice into the casserole and gently fold in the warmed spices until the rice is coated. Add a bit of water to the frying pan to remove any remaining spices & tip this into the rice too.

Level rice and add cold water to 1” above [1x Adeys knuckle lol]

Add prepared Saffron 2 x pinch saffron [in warm water shot glass size]

Add 2 tbsp. Garlic Ginger paste

Heat on Full

1x tsp. salt

1x tsp. Methi leaf

1x tsp Garam Masala

Stir, then put lid on and cook for 10 mins [do not allow to dry out]

Pre heat oven 80 deg electric ovens , very low gas e.g. 1

When the water has almost gone, turn down to very low & simmer with lid ¾ covered for a couple of minutes.

As soon as the rice starts to bind on the bottom of the pan, turn it (don’t scrape). Remove from heat & add colouring red, green, orange criss crossed pattern.

Lid on and into preheated oven for 10 -15 mins (test after 5 minutes).

When just slightly moist, remove from oven and allow to cool naturally with the lid half off (25-30 minutes) do not stir.

When the rice has cooled, turn over carefully. Drag a rise fork through it and turn over for

about 10 minutes.

Egg Fried Rice

Tip: Heat rice in microwave for 2 ½ mins [must be hot to eradicate bacteria]

Into a wok add:-

1x chef’s spoon spiced oil

1 x handful chopped onions

1x crack 1 egg in the pan

Turn heat up & scramble eggs

1x pinch Methi

1x pinch salt

1x pinch Garam masala

1x pinch mixed powder

Whisk in

Add warmed rice [5 spoons 1 portion]

Add fresh chopped coriander to finish

Sag & Garlic Rice

Pan on heat

1x chef’s spoon spiced oil

1 x handful chopped onions

(can use the chopped Bhuna onions/peppers)

1x chopped garlic

1x pinch Methi

1x pinch salt

1x pinch Garam masala

1x pinch mixed powder

Off heat & add spinach

Add warmed rice [5 spoons 1 portion]

Add fresh chopped coriander to finish & add little oil from Garlic & Ginger paste

Mushroom Rice

1x chefs spoon spiced oil

1 x Handful fresh mushrooms [tear into pieces]

1x Handful chopped onions

1x chopped garlic

Fry above, then add:

1x pinch Methi

1x pinch salt

1x pinch Garam masala

1x pinch mixed powder

Add warmed rice [5 spoons 1 portion]

Add fresh chopped coriander to finish

Keema Rice

Prepared minced lamb [to be taught in another lesson but a marinated mix of spices and Adeys secret ingredients can’t wait!] Coriander, onion, chili chopped pepper are some of, also egg and tandoori paste can be added. Mince is soaked then drained first.

½ Chefs spoon spiced oil[ heat oil]

1 x Handful Lamb mince [prepared before]

1 x Handful chopped onions

Cook above then add:

1x green chilli pepper chopped Inc. seeds

1x pinch Methi

1x pinch salt

1x pinch Garam masala

1x pinch mixed powder

1x pinch chilli powder

Turn the heat up

1x chopped garlic

Add warmed rice [5 spoons 1 portion]

Add a small amount of fresh onions to give some bite

Add fresh chopped coriander

Add a little butter Ghee to finish

Chicken Biryani

1½ Chefs spoon spiced oil [heat oil]

1 x Handful chopped onions

Add chicken [break into smaller pieces]

1x pinch Methi

1x pinch salt

1x pinch Garam masala

1x pinch mixed powder

1x Pinch cumin seeds

Add warmed rice [5 spoons 1 portion]

Pan off heat

1x liberal pinch chat Masala

Add a very finely diced tomato with some very finely diced cucumber

Mix well on the heat by shaking pan

1x tsp. Butter Ghee

1x pinch Tandoori Masala

1x pinch salt

A little more fresh coriander

Top with chopped/finely diced tomatoes, cucumber, & peppers (Bhuna onions/peppers)

Drizzle with fresh single cream

No rules to this, many variations, experiment - Try Sea Bass Flaked into dish.