FOOD: HERE'S A CURRY YOU'LL FAVOUR

Aug 26 2007 Michael Kilkie

I've simply called today's dish Indian chicken curry as it's my recipe and I wouldn't know what to call it in Indian.

But it does use authentic ingredients and tastes fantastic.

More so than any of the other countries I've talked about in the last few weeks, the food of India varies hugely.

The subcontinent of India and Pakistan covers about four million square miles and comprises various different cultures.

Religion plays a big part and certain animals are not eaten as they are held sacred. But as in a lot of countries, eating habits are formed by what is grown in the area, which animals are bred, nearness to the sea and so on.

For example, wheat is grown in the north so breads such as chapatis are the staple, whereas rice is grown in the south. Spices and herbs are universal. There is a huge array but a lot of dishes use the same basic flavourings in different proportions.

Essential things to have in your cupboard are fresh chillies and garlic. Good dried ingredients are cumin, coriander, turmeric and garam masala. Yoghurt and tomato puree also appear frequently in Indian cooking, along with the most popular fresh herb in Indian cooking, coriander.

Heat is added in the form of chillies - fresh, dried or ground or a combination of all three.

It is best to underestimate the amount of chilli you are adding until you're well practised, as it's easier to add more than trying to take the heat out of an overspiced dish.

One great thing about curries is that they keep well, often tasting better after a day or two when the flavours have really got going.