Curry has been a mainstay of my diet for longer than I can recall. Indeed, the desire to know how to prepare a curry of my own is one of a number of things that helped nurture my love for cooking. In truth, making a good quality curry isn’t all that difficult. Though, there are a few golden rules one must adhere to if one’s curry is to impress. For instance, when making one’s own curry it is best to first toast the requisite spices, thus releasing their flavour. One must also remember to maintain a little patience, Rome was not built in a day and though your curry may be edible after 15 minutes, even one’s own mother would experience a growing sense of shame and disappointment if such a dish were to venture near her delicate taste buds. The longer a curry is cooked, the more time the flavour has to develop.

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Before we start, I must admit that this is a re-blog of an earlier post of mine which has now been removed. I shall be doing this with a number of my earlier recipes over time as, since the date of their original posting, they have been significantly improved. This curry received the “special treatment” because it is such a fantastic recipe which I have, in the past few months, perfected. Indeed, I now genuinely understand what it takes to make a simply fantastic curry. First of all, don’t hold back on flavour – pack it full, or it shall only disappoint. Secondly, cook it for a significant length of time – this helps the flavour of the spices really develop. Thirdly, cook each type of meat in a different way – chicken needs to be added a mere 10-15 minutes before serving, while beef or lamb needs to be cooked from the start and for a long time.

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