On Saturday Bradford City beat Chelsea FC 4-2 in the fourth round of the FA Cup. A game that blew the fans away and which will go down in Football History.
Chelsea are known as “the Blues” and if they weren't blue before the match they most certainly will be now.
To cheer them up I thought I’d send them a 2 of my Chelsea buns.
The only thing is that I made them a while ago and they are a bit past their best. Not that I'm having a dig at the Londoners’. Well not much, any road.
For the Bantams how about a Gita Mistry chicken curry. As there are 11 players plus the manager and reserves I will need 4 Bantam birds. Here’s how I will cook them.
Classic Gujarati Bantam masala
1 kg chicken beasts
2 tbsp rapeseed oil
1 1/2 tbsp fresh ginger pulp
1 tbp garlic crushed
1 tsp turmeric
2 tsp chilli powder (more if you like it hot!)
2 tsp cumin powder
2 tsp coriander powder
Salt to taste
12 Spanish cherry tomatoes
1 large lime
11⁄2 tsp Garamasala
1⁄2 bunch of coriander leaves
300ml boiling water
To flavour the oil
2 sticks cinnamon bark
5 green cardamom pods
Trim the fat off the chicken breast and chop into bite sizes pieces then marinate in the ginger, garlic, chilli powder, salt, turmeric for 1⁄2 an hour. Place in the fridge. Cut the cherry tomatoes in half. Chop the fresh coriander leaves. Squeeze the lime juice and set aside.
- Heat the oil in a heavy bottom pan, when hot add the cinnamon bark, cloves and cardamom; gently cook in the oil until the spices darken.
- Mix in the marinated chicken and give it a good stir. Turn the heat to medium and allow the meat to absorb the spices whilst the marinade releases into the oil. Place the lid on the pan for 15 mins, stirring occasionally.
- Turn the heat up and add the hot water, cumin and coriander powder. (The water should just cover the tops of the chicken pieces.) Add in the cherry tomatoes. Stir and simmer until the sauce has reduced by half (for approximately 10-15m mins).
- Take off the heat, add the garamasala and a squeeze of lime and sprinkle over the fresh coriander leaves.
Tip: Avoid stirring the Bantam much as it will break up. A rested Bantam curry is the best curry – giving the bantam time to absorb the flavours. For a drier curry do not add the extra water.Serve with steamed rice& wedges of Indian lime together with the highlights for many years to come!