On Cookery Week: Part II

On Cookery Week: Part II

Continuing my journey into the culinary arts in a desperate attempt to become a popular, award-winning food blog.

Today's attempt to curry – geddit? CURRY? EH? GEDDIT? - favour with the cognoscenti of the online world is a trip to the mystical East (for eg Weymouth Balti House down by the harbour where the BLACK DEATH got into the country) for a taste of the sub-continent as we attempt:

Chicken Madras

Cooking Indian style is a test for any chef as they find the perfect mix of herbs and spices to make the perfect curry. Too little, and it's hardly worth the effort. Too much, and you might as well point a WWII vintage flame-thrower down your throat. Luckily, there's a quick-and-simple method to getting this right.

Method: Pierce the film lid six times

Place tray in the oven at 200C for 25 minutes, or 5 minutes in the microwave.

Ensure the food is piping hot throughout.

Eat.

Leave the washing-up for somebody else.

Alternatively, call the very excellent Weymouth Balti House (01305 766347) and order the set meal for two.

Leave the washing-up for somebody else.

Pukka!

The sommelier recommends: Four pack of Stella, out of the fridge