Thursday, August 27, 2009

My favorite Curry recipe

1/2 kg chicken
1 small onion chopped up small
50 ml yogurt (plain.. trust me.. strawberry yogurt does NOT work with this recipe)
1 tsp coriander (or cilantro.. depending which you prefer cilantro will give you more of a pakistani curry... which is delicious)
2 tsp salt ( I like sea salt.. )
1/4 tsp turmeric
1 tsp chili powder (or to taste)
1 tsp garlic paste (or two cloves minced up really fine)
1 tsp ginger paste (or a wee bit of fresh ginger chopped really fine)
100 ml oil
100 ml tomatoes (or chop up a couple)
1 tsp garam masala (optional.. )
2 green cardamom seeds (GREEN.. not BLACK)
1 tsp cinnamon
10 black peppercorns ( I like it with mixed peppercorns just as well)
6-8 cloves
1/4 tsp cumin seeds

put all the spices together and grind them up. Using Fresh whole spices really does improve the dish.. so use whole cloves, whole coriander seeds, whole cardamoms, etc. Grinding them up in a mortar and pestle works.. so does a coffee grinder
once they are ground up, fry them in the oil with the onions until the onions are a little cooked
add the chicken shortly after and cook the chicken until it is cooked through
add the tomato and yogurt once chicken is cooked and simmer it for a while to get the flavors really into it. I find that adding a teaspoon of yogurt to any marinade makes ANY marinade penetrate the meat much deeper :)
simmer for a bit while you are cooking some basmati rice to put the curry on top of :)

if you want to can it leave out the chicken and yogurt and just increase it to taste. I usually end up using closer to a can of tomato sauce instead of 100 ml. so if you were making up 12 jars worth of tomatoes, times the recipe spices by 12 or until it tastes right.

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