Chicken Korma, Chicken Tikka Masalla, Allo Gobi and Tarka Dahl - for movie night

 Tonight's film choice was A Theory of Everything - the story of Stephen Hawkings.   Did you know that curry was Professor Hawkings' favourite food?  No, neither did I!

So, curry it was - chicken two ways - Korma for the lactose intolerant,  tikka masala for the veg dodger, aloo gobi and tarka dhal for the veggie, and brown rice for all.

Lucky me - I can have all of it!

Chicken thighs
Tikka masala spices
Natural yogurt

Olive oil
Ground almonds
Cashew nuts (ground)
Onion
garlic
Brown basmati rice
red lentils
mustard seeds
coriander seeds
cumin seeds
urid dhal
turmeric
garam masala
chilli flakes
veg stock
potatoes
cauliflower
chopped tomatoes
curry leaves

1.  Marinate the chicken thighs.  Mix tandoori spices with natural yogurt and a little olive oil.   Massage into chicken.   Sautee onion and garlic with a little garam masala, add ground nuts - pour over the other dish of chicken thighs.
2.  Start the rice and lentils, cover both in an inch over the surface with water and bring to the simmer.  When the rice starts simmering, slam on a tight lid and put it in a medium oven until everything else is ready.  Watch the lentils, add more water if needed and keep simmering.
3.  Put the chicken thighs in to roast.
4.  Start the aloo gobi by sauteeing chopped onion and garlic, add spices (mustard, cumin and coriander seeds, urid dhal, turmeric and a pinch of chilli flakes).  Add cubes of peeled potatoes and cauliflower florets, a tin of chopped tomatoes and a cup of veg stock.  Simmer for about 20 minutes, add more liquid if needed.
5.  Magically everything should just about be done - so make the tarka by heating spice seeds and curry leaves in a little olive oil and fling onto the dhal.
6.  Serve, scoff … enjoy the film

Everybody had seconds - the veg dodger had thirds - and we all loved the film.