Food & Drinks

Cookbook tested: Ronald Giphart’s curry (+ recipe!) | Culinary

The world at home is such a book that you leaf through to see what will be on the table tonight and then suddenly an hour later and you have not cooked anything yet. No wonder, because it belongs to writer Ronald Giphart and his wife Mascha Lammes. In the cookbook they reminisce about all kinds of trips and the dishes they discovered. A feast of recognition often, because you suddenly start to think where you yourself ate this or that for the first time.

When I made the butter chicken curry, I immediately thought back to that plastic container that I fished out of the fridge at the Marks & Spencer in Brussels years ago. Such a questionable warm-up meal, I thought, but it turned out to be an incredibly tasty curry. We ate the best variant so far in Sri Lanka, in an uninviting restaurant. Cooking at home once seemed almost sacrilege, because that could only be disappointing. Until I came across it in this cookbook and it turned out to be super simple to make.

I was mistaken about sambal – ulek instead of bathrobe – but the result was delectable. Sweet, salty and creamy, according to Giphart himself and that is completely true. This dish is still often on our table. But not too often, to keep the magic going. I bet everyone will find such a love at first sight dish in this wonderful book.

Lise Smout

Butter Chicken curry


500 g chicken thighs

Ginger grated 5 cm

3 cloves of garlic pressed

1 tbsp curry

1 tbsp chili powder

Vegetable oil

80 g butter

2 onions, chopped

can of peeled tomatoes (400 g)

dash of vinegar

1 tbsp garam masala

1 tsp ginger powder

1 tbsp paprika powder (mild)

50 g brown sugar

1 tbsp sambal bathrobe

100 ml stock (chicken)

60 g creme fraîche


50 g salted cashew nuts chopped

1 tbsp fenugreek powder

parsley finely chopped.


Mix the chicken pieces with ginger, garlic, curry and chili powder and let it marinate for at least 1 hour. Heat oil in a frying pan, fry chicken for 10 minutes and remove from the pan. In the same pan, melt butter and fry onion for about 3 minutes. Add tomatoes, vinegar, garam masala, ginger, paprika, sugar and sambal. Stir well and add chicken stock. Add chicken and let it simmer for 20 minutes with the lid on. Finally, add crème fraîche, fenugreek and cashew nuts. Season with salt. Garnish with parsley. Serve with rice or naan bread.


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