It’s the 22nd Annual Curry Week and we want to celebrate!

As one of the most popular cuisines in the UK, a Friday night Indian takeaway or a late night visit to a local restaurant will always go down a treat. The unique flavours, variety of dishes and level of spicy heat ensures that there is something to fulfill everyone’s tastebuds. From Korma, to Vindaloo to Saag – onion bhaajis, naan and poppadom – you really can’t beat a good curry feast.

The week is running from 5th – 11th October and there are many ways that you can get involved! You could support a local business by visiting your nearest restaurant or takeaway, holding a family curry night or trying out a recipe just for yourself. There are so many options meaning you are guaranteed to find the perfect curry for you! We asked everyone at Berkeley Scott what their favourite was, and the most popular turned out to be a simple Korma, followed closely by a Tikka Massala.

Here is one of our favourite, low-fat Chicken Madras recipes, that you can try for yourself:


Chicken Madras

Ingredients

1 onion peeled and quartered

2 garlic cloves

thumb-sized chunk of ginger, peeled

½ red chilli

1 tbsp vegetable oil

½ tsp turmeric  

1 tsp ground cumin

1 tsp ground coriander

1-2 tsp hot chilli powder (depending on how spicy you like your curry)

4 chicken breasts, cut into chunks

400g can chopped tomatoes

small pack coriander, chopped

rice, naan and mango chutney, to serve

Method

STEP 1

Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.

STEP 2

Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.

STEP 3

Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.

STEP 4

Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.

STEP 5

Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.

STEP 6

Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.

Read more about National Curry Week: https://www.nationalcurryweek.co.uk/