This beautiful, silky and rich curry is steeped in as much history as it is flavour. The ever famous Mughlai cuisine developed in Medieval India at a time when the Moghuls ruled. The signature taste of Mughlai cuisine is one of richness from the coconut cream and beautiful flavours from its mix of whole and ground spices.
This curry takes time to develop it's complex flavours; it has a tomato, onion and garlic base, a blend of aromatic spices and coconut cream.
Indian dishes are not just about Butter Chicken, Beef Vindaloo, Lamb Korma and Palak Paneer. These are the dishes you will find in any Indian takeaway restaurant. What I want to bring to you is the other side of Indian dishes which are very popular yet limited to fine dining restaurants. And they are limited to fine dining restaurants because they cannot be prepared on a mass scale. These need to be cooked with love and passion.
To reheat: Defrost overnight in the refrigerator or by using the defrost function on your microwave and then re-heat until piping hot.
Serving suggestions: Serve with some Steamed Basmati Rice and a crisp salad. Rice and salad not included but you can purchase rice separately here.
Contains: Sesame seeds and sesame seed products (eg tahini), Tree nuts and tree nut products other than coconut from the fruit of the palm
About your cook, Umesh, (Dee Why)
My passion for food has come from my mother, she is a great cook and has won many awards for cooking in India. When I was small, around 15 or 16 years of age, I used to type out her recipes on a typewriter so that she could mail them to the magazines for competitions.
Once when she was not there, I looked up her recipe book and made chilli chicken and fried rice and I was thrilled at my achievement. That ignited my passion for cooking.
Since then I have always experimented with food. I am not limited to Indian cooking, I also cook Asian, Mediterranean, Italian, in fact I am big fan of Jamie Oliver and have cooked so many of his recipes….watch out for my Jamie Oliver specials!
I love to cook because I feel you can be so creative with simple things available, forget the recipes, forget the complex processes, just take whatever you have and make whatever you want to make. If you believe in it you will come up with a dish. I have an education in hospitality where I formalised my passion for cooking. But later I changed to an IT Career in Hospitality and limited my passion to the home front. I can’t wait to share my passion and creation with others in the community.