Apparently this is the scientific formula for the perfect curry, it looks at the height of the rice, the thickness of the sauce, the flavours, adds a hint of sweetness and the right amount of heat.
2010 UK Master Chef winner, Dhruv Baker has created a recipe that brings this formula to life and I attempted to recreate it. I was actually pleased with the result, it had a lovely taste and was not too hot. I am not sure that I made it look totally the way it was meant to, but I suspect that just takes practice. The fluffy Tilda Basmati rice was the perfect accompaniment.
Dhruv’s Perfect Chicken Curry Recipe
This makes twice as much curry paste as needed. The other half can be frozen and kept for later use.
To make the paste
Remove half the mixture and store in an air tight container for later use or freeze
To make the curry
Serve with rice. You could also serve with papadums or naan bread.