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restaurant style chicken tikka masala

I think it’s funny that restaurant style chicken tikka masala isn’t an Indian dish at all. It was invented in the UK some time in the early 1970s. The best story around this dish is that it was invented in Glasgow when a bus driver complained that his curry wasn’t saucy enough. The chef, who was eating tomato soup at the time, tossed some of his soup back in the curry and the rest is history.

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indian restaurant chicken jalfrezi

Indian restaurant chicken jalfrezi. Big, big flavours. It’s near the top of the list of favourite curries in the UK. It’s a bit different too. Kind of a Chinese thing going on with the large chunks of stir-fried onion and green pepper. Has a bit of a smoky taste. It’s medium hot unless you eat one of the signature big pieces of chili. Then it’s a hot curry. Definitely hot. But really, really tasty. You can even make a vegan version with paneer instead of chicken.

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thai roast chicken

I don’t know that this is actually a Thai dish. The flavours are mostly Thai. The roast chicken technique is actually French. The dipping sauce is all Thai. The greens could be from anywhere in Asia. I’m calling it Thai roast chicken though. But it doesn’t matter what you call it really. It’s just a delicious jumble of Asian flavours bolstered by a little French technique.

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chicken marsala

Chicken marsala is a classic Italian restaurant dish. Pound some chicken flat, flour it up, fry it up with some mushrooms and douse it with marsala wine. Not bad. Not great. And more work than it’s worth. Why not do away with the scaloppine? Go in a more rustic, hearty direction? Bring it into cacciatora territory? I bet that’s where chicken marsala comes from anyway. Italian home cooking five hundred years ago. I say let’s go back.

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