“The nation’s favourite curry! The story goes it was invented when some British diners didn’t realise that Chicken Tikka was a dry dish and asked for some sauce, and a quick thinking chef added a creamy coconut and tomato one to keep them happy. Whether that’s true or not, I learnt how to make it myself many moons ago now from an experienced Indian chef at a great local restaurant. And it’s still one of my absolute favourites.”
Make the most of your curry
If you’re having a classic Takeaway for Two, the deal that’s running this month will see you right: a couple of curries (so you can goes halves on them for some variety if you want); a side dish; a big rice; and two hand-stretched naan breads from Indian. But if you want to dress it up a bit or you’re hosting a big curry night, you’ll find lots of simple, tasty recipes so you can add some personal touches here. And you’ll find crispy pappadums and mango chutney on sale in our shops, too.
One incredibly simple addition is to make a raita. Just grate or finely chop half a cucumber, wrap in a clean tea towel and squeeze out the excess water. Add a good handful of chopped mint leaves (and half a diced, deseeded green chilli if you want to give it a kick). Then add a decent pinch of salt and mix it all together with 250ml of natural yoghurt. Done! Great on top of your Tikka Masala or as a dip for pappadums.