Dalpuri very kindly chose this Chicken Hariyali recipe - https://curry-recipes.co.uk/curry/index.php/topic,6305.0.html

Unfortunately I have serious internet problems which are turning into a ridiculous saga, so I couldn't watch the video (5 mins to watch 2 secs). Dalpuri very kindly compressed it down and I was finally able to see it.

The recipe is intesting, no base sauce and no dry spices, also being someone who doesn't concern themselve with their teaspoon being half-full or half-empty I liked the vagueness of the recipe.

I checked out a few recipes on the web to get a general idea of the proportions but in the end just went on instincts.

First the marinade

1 bunch corriander (leaves/stems), same quantity of mint, 5/6 green chillis. 24h in the fridge.



Then the problems started. When I went back to look at the compressed video it wouldn't work and I needed to start cooking in the following 15 mins. The ingredients had been bought but hope fully I didn't forget anthing.

First grill chicken



fry one finely chopped onion, add 1tsp each of garlic and ginger pastes. Add sauce saved from chicken marinade. Add chicken. Add a bit of water. Add handful of chopped spinach. Add 1tsp of sugar.



Let cook then add another handful of spinach for a bit of added freshness and a bit of cream.



I wanted to serve with a few more vegetables but even though the missus assured me trhat we have carrots, they were looking decidedly black, so I just did a very quick cucumber raitha and some pilau rice.



The recipe was very good (the missus has demanded that I make it again soon, since she wasn't eating with me last night). I'm not sure if lemon was included in the original recipe but I think I'll add some to the marinade when I make it again. I also noticed that some of the recipes from other sites add GM at the end, I like this idea because the whole spices in the rice lifted it a bit. Altogether a really good recipe, good for a change and nice to eat some thing green once in a while! I'd probably serve it with potato wedges rather than rice for some reason .

Although a BIR is likely to go through the spides quicker.

That looks more like it, I seem to recall it being fairly common on roadside borders. Any idea how it compares in taste to the ones you showed? I've been looking at some photos on some sites and they look like they cover large areas.

I'll add this quote from a South African website.

Description:

This essence protects the auric field. The efficacy of this protection ranges from insects to psychic attackers or psychic vampires, who drain energy from others. Negative thoughtforms are repelled and the immune system is strengthened. Fear, low immunity to disease, lack of vital energy and lack of willpower are all indications that this essence may be needed. It facilitates feelings of safety, wholeness and courage.

Sounds like it might go down well in a BIR!

I just saw your modification and it wasn't a chive as I get in my garden but definitly something related from the onion family. I was fairly young at the time.

When I was younger I used to cook with wild garlic sometimes, but I remember it having a violet flower. I my mind playing tricks on me or did I pick a different variety?

Scroll down the forum page, click on the section called 'Curry sauce, curry base etc' it's on the second page.

I once ate a 1mm piece of scotch bonnet, so I can't even imagine the pain a naga would've caused!

I did say traditional 'style' and the recipe I followed comes from one of the most authentic bibles of Indian cuisine, namely 'The best of Sainsbury's oriental cooking', so there is a good chance that it may not be 100% authentic!

I know that the recipe originates from a Portugese dish using wine but I'm sure that many traditional recipes now use vinegar or maybe wine vinegar. I know a couple I was thinking of trying from Vahchef use vinegar, this maybe for religious reasons I don't know. I'll certainly being doing further research.

Choose away! I'll have a go at anything ;D

I cooked traditional style vindaloo a long while ago and still remember the vinegar being over-powering. It could have just been the recipe I was using, but it's another thing I want to revisit one of these days.

Give me until the end of next week and send me a recipe. I have so many bank holiday that I can do this on (8/9th May in France on top of the 1st ;D).

I diod wait awhile foe my last recipe to get sent but then I was very busy and sort of forgot.