Dinner tonight...

[Ally]

Ally, just reading through the ingredients; where do you get the 'heat' from - is the one teaspoon cayenne enough or do you think one can / could / should add a bit of chilli to it.

I'm assuming the method is to fry up all the dry spices in oil first, add the onion, garlic and ginger, then the chicken and then when all cooked add the tomato and water? And the coriander and yogurt are for topping / decorating?

We are partial to dried chilli flakes Ria...just make it as hot as you want. It really was delicious.

Shall I put the recipe on the food board?

[Diflower]

Yes please Ally, then we can find it, it's one I'd like to try too

[JanB]

And me. Think I can get most of the ingredients.

[Ally]

And me. Think I can get most of the ingredients.

I've put it on now.

I'm always happy to post you spices Jan - Don's actually going to Brum on Monday and he's been given a list from me.

[meriad]

I've put it on now.

Thanks!

[JoM]

That sounds gorgeous!

I was looking for spices in Joe's favourite shop the other day, the Chinese supermarket on Holloway Head. Most are labelled in Chinese though. I did get some Szechuan pepper though.

I say that it's Joe's favourite shop because he can't go past without going in and buying a carrier bag full of various packets of dried seaweed

[Ally]

We go to Mr Patel's spice emporium in Erdington Jo.

It's brilliant!

[JoM]

I love shops like that, you can lose hours browsing