I’ve got some amazing British Indian restaurant dishes to share with you!
Yesterday I was treated to some of the most amazing curries at Omars in Hatfield Peverel.
I’ve been tweeting back and forth with the owner Misba for quite some time and have been lucky to have been able to try some of his amazing recipes. This afternoon I got to see them being made by his head chef Sofor Uddin.
This is his recipe for murug daiwahala, a mildly spiced chicken dish which I think you will love!
You garlic fans out there are going to want to try this. First, Sofor lightly browned about a tablespoon of garlic slivers.
Then he added garlic and ginger paste giving the dish two completely different garlic flavours.
It is important to watch the garlic slivers carefully so that they don’t burn. Lightly toast them in the oil and you are in for an amazing meal.
Sofor used pre-cooked and marinated chicken pieces. This add flavour and makes it faster to cook the dish.
Here is my recipe for pre-cooked chicken which will work fine for this recipe. You could also use raw chicken but the cooking time will be slightly longer.
By the way, if you ever find yourself at Liverpool station in London and suddenly crave a curry, get yourself on the train to Omars in Hatfield Peverel.
It’s only a 30 minute journey and you’ll be glad you did. I can’t wait to go back!
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