This blog’s little brother is working out in Kabul, cooking up a storm for the IFOR (are they still called that? The Nato bunch anyway) guys. He and his team of Afghan cooks are responsible for three squares a day for 1,000 people. As you can imagine, there’s a bunch of different religions, cuisines and nationalities that have to be catered for. (He did not cover himself with glory when putting pork on as the main meal in his first week for example.) Any Milbloggers who come by here, or anyone else in fact, who knows someone out there serving, might think of dropping in on the blogbrother. I’m sure mention of my name will bring the offer of an extra slice of cake (I would also point out that it shouldn’t, from the title of this blog, be too difficult to work out the name of that very cook in Kabul).
Anyway, as part of this on-going experiment in blogging I thought I would get a curry recipe for you from him. Something truly authentic, something you can really get your teeth into and use as a taste of the mysterious east. I’m not sure how helpful this will be as here is the answer:

Didn’t get weights, they do it all by colour and taste. Thisis a general recipe for currys particularly good for chicken. Just watched the Indian head chef make it for the Indian and Afghan staff so it is authentic but without spending the day picking and grinding herbs.
onion
garlic
ginger
green chilli
All fresh
cumin powder
coriander powder
smashed tomatoes
garam massala
chicken

So, there you have it. A real Afghan curry alhtough I have a feeling that you’ll need to do some work on the process as well as just combining this list of ingredients. (At a guess, sweat through the fresh ingredients, a little like softening onions. Add the other ingredients, cook the chicken in that and serve with rice and flat bread. But that is just a guess.)
The lack of quantities and instructions is not confined to curries…..apparently even the baker doesn’t weigh anything, all being done by eye and texture. When the blogbrother actually asked for instructions and quantities that could be passed on to youse guys he was told “Sorry, we can’t do that. Curry maker professional rules. Just shut up and watch, White Boy.” Charming, I’m sure you’ll agree, but he said that when made the curry was delicious.

Update. As below in the comments, graham massala changed to garam massala.