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A Hot Curry Recipe to Cook for Dad on Father's Day

Updated on June 20, 2014

A Celebrity Favourite - Whole Chicken Curry

I first made this dish, after trying it several times in a restaurant called the Sopna in Blackheath Village, London. Unfortunately it is no longer there.

I would visit often with an Irish friend, and he thought it amusing to challenge the chief to prepare him a red hot curry, suggesting he was incapable of making one he couldn't eat - bad alcohol-induced mistake.

The waiter, smirking, brought out a curry dish with a little flag stuck in the middle reading: "God bless you". I think he was too polite to say God help you, but the metaphor wasn't lost, especially on my friend, who went home with the hiccups.

I, on the other hand, would order a dish made in honour of another regular diner, called a Terry Waite Special/favourite.

Terry Waite CBE is an English author and humanitarian. He was the assistant for Anglican communion affairs for the Archbishop of Canterbury in 80s, and an envoy for the Church of England.

He try to secure the release of four hostages held in Lebanon, including the journalist John McCarthy, and ended up being held captive himself between 1987 and 1991.

He also likes Awesome Curries!

How Hot Does Your Father Like His Curry?

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Chicken Tandoori - Murgh Musallam

First the Stuffing


Keema Stuffing

600 grams - 1 lb 5.16 oz of Minced Lamb or Minced Ground Beef

1 Onion (finely chopped)

1 Green Pepper (finely chopped)

3 Green Chillies (finely chopped)

1 tsp. of Ginger Root (freshly grated)

3 cloves of Garlic (finely chopped)

1 tin of Tomatoes

1 tsp. of Turmeric Powder

2 tblsp ground coriander

1 ½ tsp. of Ground Cumin

5 tbsp. of Medium Balti Paste

600 ml of Beef Stock

2 tbsp. of Olive Oil

Heat the olive oil in a frying pan and Sauté the onion until golden brown and soft.

Add in the minced lamb or minced beef and fry for 10 minutes or until brown.

Add in the chilli, green pepper and garlic and fry for a further 5 minutes. Stir in the ginger, turmeric, coriander and cumin, continuing to fry for another 2 minutes.

Stair in the balti paste and fry for an additional 2 minutes. Mix in the tinned tomatoes and add the beef stock. Bring to the boil and simmer without a lid for one hour ladling off excess fat.

Drain of the stuffing into a bowl and set aside for later.



1 (3-pound) whole chicken skinless

1/2 cup plain yogurt

1/2 cup tomato pureed

1 tablespoon minced garlic

2 tablespoons fresh lemon juice

1 tablespoon peeled and grated or crushed ginger

1 tablespoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon cayenne pepper

1/4 teaspoon ground cardamom

1/4 teaspoon fresh-ground black pepper

1 tbsp curry paste

2 teaspoons salt, or to taste

Olive oil, for brushing

Three boiled eggs


Cut slashes in the flesh to allow the marinade to penetrate. Place the chicken on a platter or large, shallow dish.

Mix the yogurt, vinegar, lemon juice, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, black pepper and salt. Stir and mixed well, pour the mixture over the chicken and rub it into the flesh, turning the chicken until fully coated. Cover and refrigerate for 8 hours or overnight.

Set aside the excess marinade.

Remove the chicken from the refrigerator at least 30 minutes before cooking.

Spoon in the pre-prepared keema stuffing compacting and stitch up the opening with skewers to hold in place.

Preheat the oven to moderately hot temperature - gas mark 6 - 400 Fahrenheit or 200 Celsius.

Place the chicken on a rack in a roasting pan, brush the pan with oil, and cook, turning once for 20 minutes then reduce the heat to moderate gas mark 4 - 350 Fahrenheit - 180 Celsius further cook for 60/70 minutes.

Add the excess marinade with the left over sauce from the keema stuffing previously set a side stir together and heat allowing to simmer.

Remove the chicken from the oven pierce the thigh if the juices run clear it is cooked, Pour away the fatty juices from the pan.

Place on a platter or large dish arrange the boiled eggs around the chicken and pour the sauce over the chicken and cover the eggs.

Grate on some cheese and serve.

Being a garlic lover, I eat it with garlic Naan but you can serve this Murgh Musallam-esque stuffed Chicken with any kind of Indian bread, like plain naan or tandoori roti.

Comments Welcome

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    • kabbalah lm profile image

      kabbalah lm 5 years ago

      Sounds very yummy