Broth

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Tonight's bit of jazz cookery: chicken and green chillis in a thin broth of tomatoes, garlic, ginger, and Kashmiri chilli; featuring cumin, coriander, turmeric, garam masala and a touch of asafoetida. So far it tastes good, but I'm leaving it to steep overnight before attacking it full on. If it proves to be as fine as I think it will be, I'll post the recipe for you to have a go at. I'll be stocking up on the fine ready-made Indian breads and poppadums from my local Asian/African supermarket to accompany the thing tomorrow, anyway, so Nos da for now!

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