Indian food is spicy, delicious and mostly gluten-free, so it suits me. My favourite food is curry and, in particular, chicken jalfrezi. My daughter Lucy, with whom I have written a new children's book, sometimes cooks me an Indian supper; recently she cooked a curry – but she misjudged the strength of the chilli power; and although it tasted great, it brought tears to my eyes!
750g boned and skinned chicken thighs, cut into even-sized pieces
1 onion, finely chopped
1 tin peeled and diced tomatoes
2 cloves of garlic, finely chopped
2 tbsp fresh ginger, grated
Half a cup of fresh coriander, chopped
3tsp turmeric powder
1tsp chilli powder
3tsp ground cumin
3tsp ground coriander
Salt, to taste
2tbsp clarified butter or ghee
2 tbsp vegetable oil
Heat the oil in a large deep saucepan over a medium-high heat. Add the onions and garlic, and cook for about 2 minutes. Add the chicken, seasoning with the turmeric, chilli powder and salt. Fry gently, stirring frequently. Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 15 minutes. Uncover and simmer for another 10 minutes to let the excess liquid evaporate. Add the ghee, cumin, ground coriander, ginger and chopped coriander, and simmer for another 5 to 7 minutes. Serve the chicken with rice and the sauce spooned over the top.
'George's Secret Key to the Universe', by Lucy and Stephen Hawking, is published by Doubleday, price £12.99Reuse content