Chicken is King

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There was a time when the humble chicken was considered quite boring but with the increase in free range poultry in our shops, we are now well stocked with this tasty bird.

Curry

Ever since the UK colonised India under the auspices of the East India Company, the British have had an enduring love affair with chicken curry. Recipes for this wonderful meal are varied, some are creamy and include fruit in their ingredients, and others are fiery and beautifully coloured.

For novices it’s sometimes best to use a tasty Schwartz curry powder rather than mix up the required herbs and spices. In this manner you’ll be able to educate your palate and see which flavours you prefer. Remember it’s far easier to add an ingredient than to take it away.

Tea or the milk drink, lassi are far more suitable accompaniments than beer. The longer that you cook your curry the better it will taste.

Curry Rules

A general rule of thumb is to fry onions and other vegetables and then add a diced chicken together with the curry powder and any other spices you may be using. If you are adding garlic make sure it doesn’t burn as it will produce a bitter taste.

After everything has softened in the frying process add stock or tomato juice, it really depends on the type of curry that you are trying to create. If you are using cream add it towards the end of the cooking process. Yoghurt should only be added when you take the saucepan off the heat as otherwise it will curdle.

Alternatives

Of course, every now and again you’re still likely to want an alternative to chicken. The humble sausage has come of age and there is a multitude of sausage casserole recipes available for those who love this delicious meat.

From British Cumberland sausages to the Spanish Chorizo, the more interesting a variety of sausage you use in your casserole the tastier your dish will be. When buying sausages from a supermarket make sure that the ingredients include at least 70% meat otherwise you’ll be paying your hard earned cash for something that is primarily made of rusk.

If you have a local butcher try and ensure that you invest in some free-range meat; the taste is far superior and the pigs will have led a happy life. This dish is incredible easy to make, simply fry the sausages with onions and mushrooms. You can also add sage and garlic or even other vegetables should you wish.

Place the sausages in a casserole dish; add either stock or a tin of tomatoes and then allow to cook in a medium oven for about an hour. This meal is great with creamy mashed potatoes, plenty of black pepper and washed down with some refreshing English cider or Perry. The fruity nature of the drink tends to enhance the taste of the casserole and adds zing to the whole meal.