Recipe Method:

Grease your cake tin lightly with butter, then line your cake tin on the bottom with a piece of baking parchment or grease-proof paper cut to the right size. Then cut out a wide strip of baking parchment that will line all around the sides of the tin and also stick out over the top of the tin by a good 10cm.

Pre-heat your oven to 160C

In a very large mixing bowl soften the butter and then cream the butter and sugar together before adding in and beating the eggs one at a time. Once everything is fully mixed stir in the black treacle.

Then sift in the flour and stir in the ground almonds. Add the milk, vanilla extract and stir in the dried fruit, candied peel and lemon zest.

Thoroughly mix all of these cake batter ingredients together, if a little dry, add in some more milk – then put the cake mixture into the prepared tin and bake in the oven at 160C for 1 hour. After 1 hour test the cake by pushing a metal skewer into the center of the cake to see if it comes out clean and hot, it might need 30 to 40 minutes longer.

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I first had this fiery, deeply flavorful chicken dish as a friend’s home along with dosas and ever since hooked to it. I was told it’s a traditional Chettinad chicken curry and that there are quite a few variations to this recipe. In today’s version, chicken is simmered in coconut milk and gets its unique flavor from a blend of quite a few spices like fennel seeds, coriander seeds, poppy seeds, pepper corns, cardamoms and cumin to name a few.

Quite a bit of preparation goes into the making of this curry and there is no short cut method and if you have the time and the ingredients on hand, only then venture to prepare and please don’t compromise with the ingredients if you want that authentic chicken curry flavor.

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