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Introduction

Indian born, Atul Kochhar has been critically acclaimed for his modern take on Indian cuisine, as showcased in his restaurant Benares, while he is a television regular, in 2010 launching his own series Atul’s Spice Kitchen: Malaysia.

Method

  1. Heat the oil in a pan and sauté the whole spices and bay leaf until the spices sizzle.
  2. Add the onion and cook for 5-7 minutes until translucent.
  3. Stir in the curry powder and sauté for 1 minute, then add the tomatoes and stir to mix.
  4. Cook on medium heat, stirring often, until sauce-like.
  5. Add the meat, ginger, garlic, curry leaves and 300ml/11floz of the water, bring to the boil then reduce the heat and simmer, stirring occasionally, for 40-50 minutes or until the meat is tender.
  6. Add the potatoes, salt to taste and the remaining 200ml/7floz water. Continue simmering until the meat and potatoes are perfectly cooked - about 15 minutes.
  7. Stir in the chopped coriander and lime juice.

To serve

  1. Spoon into the hollows in the bread and garnish with coriander cress.