Achari chicken with spinach

When going for curry, there are a few things I’ll order almost on auto-pilot, taking no shame in the cliché – jalfrezi, achari, and anything with spinach. Cooking any of them at home, however, is something I’ve more or less resisted. A lot of food writers have spent a lot of time and ink trying to help Britons synthesise caricature curry house dishes at home, and it’s rarely a success. If nothing else, it’s not very practical to make the industrial quantities of base sauces.

To try and duck that failure – and with zero claims to the remotest authenticity – this is a simplified mash up of some of my favourite curry flavours.

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This recipe takes the basic spicy/sour pickle flavours of an achari curry, bolts it onto a standard onion-thickened base sauce, and then throws spinach at it. Because spinach. You can skip that part if you’re some kind of pervert.

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Achari-spiced lamb and red pepper stew

This post is about how I build recipes.

(There’s now a more thorough and updated achari recipe here.)

On Thursday, I was running short of ideas for what to cook, and asked the internet.
This proved to be a mistake in several ways. What follows is a little long-form,
and you may well wish to just skip to the recipe itself.

Achari spiced lamb

(You should also pick up a copy of this. It’s a great curry reference)

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