Food & Drink: Recipe: Why not stay at home for an Indian?

OUR second winning curry recipe comes from Roshi Saul of Crofton Park, south-east London, who found it in a book called Let's Eat Indian at Home by Das Gupta, Lal & Sing (Foulsham, pounds 2.99). Roshi Saul receives two bottles of 1992 pinot grigio Borgo Molino, northern Italian wine from Friuli, supplied by Reid Wines of Hallatrow, near Bristol.

Chicken Moghlai

Serves 4

Ingredients: 3tbs vegetable oil

3 onions, sliced

4tbs yoghurt

4tbs double cream

1 small chicken, skinned and quartered or cut into serving pieces

5 cardamoms, peeled and crushed

7 cloves of garlic, crushed

25 cashew nuts, ground to a paste

2 green chillies, seeded and chopped

Juice of 1 lime

1tbs chopped fresh coriander

Preparation: Heat the oil in a heavy-based saucepan and fry onions until golden brown. Lightly beat the yoghurt and cream and mix in the chicken, cardamoms, garlic, nuts and chillies. Add the chicken mixture to the pan, cover and simmer gently for about an hour until the chicken is tender and the sauce has thickened to the consistency you like. Stir in lime juice and serve sprinkled with coriander.

Next week, more curries. New entries are welcome. Send them to: Emily Green, Reader Recipe, Weekend Features, The Independent, 40 City Road, London EC1Y 2DB. Entries are welcome for the next category: party nibbles. The prize will be a hangover salve: a bottle of extremely serious, very good vodka - Stolichnaya - to tip into the Bloody Marys.