#SherlockLives + Easy Chicken Tikka Masala recipe

  • By Kim
  • 21 January, 2014
  • Comments Off


#SherlockLives! So, did you watch the new episode of Season 3 – The Empty Hearse? I certainly did, and boy, was it a love letter to the Internet. The fanservice written into the episode was off the charts and really made watching the episode even more enjoyable. Ahh Sherlock, we’ve missed you.

So let’s talk about it a little! Here be spoilers, so if you haven’t seen the episode, jump down to the recipe


  • When I first saw the opening sequence with the bungee, I was in a weird state of disbelief. “That’s how they’re going to explain it? WHHHHAAAT?!” It was so over the top. My show had jumped the shark after I had hyped it to everyone I’ve ever met. Thank god it was a dream sequence scenario. Actually, I really like how the writers played the big reveal. After 2 years of build up, there was never going to be a way for the show to give a plausible explanation that would please everyone. Instead, they used actual conspiracy theories from fan message boards to write scenarios … and then even wrote an actual Sherlock fangroup into the show to tell these scenarios. Meta meta meta, sneaky show!
  • I love that Anderson is the one who founded this fan group!
  • Martin Freeman is still a treasure. He steals every single scene he is in with one look or eyebrow twitch. His acting choices and reactions are incredible. I’m chalking it up to all that training from being on The Office.
  • Sherlock still doesn’t know Lestrade’s name.
  • Molly Hooper has moved on … sort of. Hee.
  • I was ready to sort of dislike Mary for getting in the way of Sherlock and Watson’s buddy romance, but she grew on me. Amanda Abbington is also Martin Freeman’s partner in real life, so of course we’d probably find her as charming as he does.
  • And finally … the kiss. THE KISS. I ship Sherlock and Watson as much as anyone else, but I’m totally okay with Sherlock and Moriarty. When I first saw that scene, I stood up and yelled ‘Holy shit!’ Then I replayed it 5 times. I didn’t even care about the context. Thank you, writers!

Non-Spoilery Part:

So since the episode aired after Downton Abbey, I decided to make it a straight up Brit themed meal. So did I make fish ‘n chips or a sheperd’s pie? NOPE. I made chicken tikka masala, Britain’s new national dish. It’s true. There are so many delicious curry and kebab places in England that the dish has become very common place in the culture. If you are living without Indian food in your life, you are to be pitied. I highly encourage you to get some in your life. Chicken tikka is easy to make and is a good introduction to Indian food since it is tomato and cream based, with a mild curry. Eat it over fluffy basmati rice or scoop it up with naan (Trader Joe’s has a great frozen one.) This recipe is from Jamie Oliver’s cookbook – Jamie’s Food Revolution. It’s a quick version of the dish that requires no marinade. Here’s his more traditional recipe if you want a deeper flavored chicken. Both are excellent.


Chicken Tikka Masala
From: Jamie’s Food Revolution
Serves 4

4 skinless chicken breast fillets, preferable free-range or organic
2 medium onions
1 fresh red chile
a thumb-sized piece of fresh root ginger
a small bunch of fresh cilantro
peanut or vegetable oil
a pat of butter
1/2 cup tikka masala or mild curry paste, such as Patak’s, or Jamie’s tikka masala paste
sea salt and freshly ground black pepper
1 14-ounce can of diced tomatoes
1 14-ounce can coconut milk
1 cup natural yogurt
a small handful of sliced almonds
1 lemon

Slice the chicken breasts lengthways into 3/4-inch-thick strips. Peel, halve, and finely slice the onions. Finely slice your chile. Peel and finely slice the ginger. Pick the cilantro leaves and put to one side, then finely chop the stalks.

Put a large casserole-type pan on a medium to high heat and add a couple of lugs of oil and the butter. Add the onions, chile, ginger, and cilantro stalks and cook for 10 minutes, until softened and golden. Add the curry paste and the strips of chicken. Stir well to coat everything with the paste and season with salt and pepper. Add the tomatoes and coconut milk. Fill one of the empty cans with water, pour into the pan, and stir again. Bring to a boil, then turn the heat down and simmer for 20 minutes with the lid on. Check the curry regularly to make sure it’s not drying out and add extra water if necessary. When the meat is tender and cooked, taste and add a bit more salt and pepper — please season carefully.

This will be fantastic served with rice and a few spoonfuls of yogurt dolloped on top. Sprinkle over the almonds and cilantro leaves and serve with some lemon wedges for squeezing over. And a little lemon-dressed green salad would round it off.


SherlockLives image from BBC

Chicken Tikka Masala image via 46137, Flickr

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