Handi Redux
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb829QGu3jbqGj5A1psQOxoiFIHHc-3iO3EVkH3_a1ig14yzjg5BOF7Zr-1W6Bivzet3wnrp2J4DBtK0tiNc64bKRKyqqXXLS1fBWRADLTDI4JsnyWtv9ZrJVgGTs32gU7RaHJTHbvRoHmkiit61Eu7VN2fW5sgiTh7TKXXJF7O77My0BLo2jCoyuI0dk/w640-h640/IMG_2250.jpg)
Well, another portion of last night's Chicken Handi, a couple of chapatti, a puppadum, with the curry garnished with fresh coriander and chaat masala. Went down well, and as I mentioned last night this now leads me back to my Grail quest of the 1970s Brummie Anglo-Indian Madras curry; a late-night staple amongst our crowd, after a few pints in the pub; and the salve that made many a hangover tolerable at lunchtime the day after a session. It all started at - as I think I've mentioned before - The Light of Bengal on Bearwood Road in Smethwick, back in the mid-seventies, when I was a callow youth of twenty or twenty-one, about to embark on a lifetime's work of attempting to recreate that glorious experience in my own kitchen, one day. Well, yesterday was a major move forward toward that goal; another piece in a very subtle and complex jigsaw that I know I will never solve , as there is no [one] solution, and there are as many great Madras curries eaten over the years as res