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Dedicated, to Haywayne, as he has probably had more curries that I have...
Indemnity clause, is that I wrote this years ago, and this is not a vindaloo, a biryani, a dhasak, pathia or whatever. If you slide and don't don't dice your onions, and have lots of them, you will however end up with a dopiaza...
ach, just enjoy!
Basic Curry from…scratch…
This caters for chicken, it is however adaptable for any meat or veg you fancy. Most curries are cooked on the hoof, that is to say that all weights and measurements are thrown firmly out the window. Curries, the one’s I assist in producing are made to taste to here goes…
Ingredients:
Chicken Breast 1 pint of meat or veg stock in which 1-2 tablespoons of sugar have been dissolved.
3 Medium to large onions (or one Spanish one depending on geography) Olive oil + 2 knobs of butter
1-2 green chillies Salt and pepper
Worcester sauce Coriander to garnish
Soy sauce Garam Masala(mixed spice to me and you)
2 tines of tomatoes Ground Red Chill i(not paprika!)
1-2 teaspoons of cumin
1. Onions, garlic and ginger should be chopped, once peeled, into segments. These then should be blitzed in a food processor. Should be blitzed long enough to form a smooth paste.
2. Heat pan with oil, butter and cumin. Once oil has heated up. Anf cumin is popping, add ginger et al.
2.1 Onions et al should be fried approximately 8-10 minutes. Onions should be just browning, becoming a little more caramelised. If they do start to burn, add more butter.
2.2 Whilst onions are burning, sorry, browning, blitz tomatoes. Add tomatoes. ONIONS SHOULD NOT BE BURNT! Stir well, cook for five minutes.
3. Add meat and stir well, so as to coat the meat. Cook for at least 8-10 minutes. In this time, meat should turn from pink to white. Do not stir too much, but enough to prevent burning and food poisoning. Create stock.
4. Add chillies, soy and Worcester sauce, as well as salt pepper, garam masala and ground red chilli. Stir well so as to distribute. At this point, the chicken should start to release fat, don’t panic, as the mixture starts to simmer.
Stages 3 and 4 are important and will take up the most time.
5. Mixture will start to bond and hold together. Add stock. The sugar is not exactly necessary, it help speed everything up the whole she-bang, my mother disagrees and tuts. Stir mix if it sinks to bottom. Turn up heat slightly.
6. Stir occasionally, pan should be half covered. DO NOT LET MIXTURE SIMMER DRY. If some liquid is lost, simply add more water. Leave curry simmer for approx 10-12 minutes.
7. Add coriander…and enjoy!
Indemnity clause, is that I wrote this years ago, and this is not a vindaloo, a biryani, a dhasak, pathia or whatever. If you slide and don't don't dice your onions, and have lots of them, you will however end up with a dopiaza...
ach, just enjoy!
Basic Curry from…scratch…
This caters for chicken, it is however adaptable for any meat or veg you fancy. Most curries are cooked on the hoof, that is to say that all weights and measurements are thrown firmly out the window. Curries, the one’s I assist in producing are made to taste to here goes…
Ingredients:
Chicken Breast 1 pint of meat or veg stock in which 1-2 tablespoons of sugar have been dissolved.
3 Medium to large onions (or one Spanish one depending on geography) Olive oil + 2 knobs of butter
1-2 green chillies Salt and pepper
Worcester sauce Coriander to garnish
Soy sauce Garam Masala(mixed spice to me and you)
2 tines of tomatoes Ground Red Chill i(not paprika!)
1-2 teaspoons of cumin
1. Onions, garlic and ginger should be chopped, once peeled, into segments. These then should be blitzed in a food processor. Should be blitzed long enough to form a smooth paste.
2. Heat pan with oil, butter and cumin. Once oil has heated up. Anf cumin is popping, add ginger et al.
2.1 Onions et al should be fried approximately 8-10 minutes. Onions should be just browning, becoming a little more caramelised. If they do start to burn, add more butter.
2.2 Whilst onions are burning, sorry, browning, blitz tomatoes. Add tomatoes. ONIONS SHOULD NOT BE BURNT! Stir well, cook for five minutes.
3. Add meat and stir well, so as to coat the meat. Cook for at least 8-10 minutes. In this time, meat should turn from pink to white. Do not stir too much, but enough to prevent burning and food poisoning. Create stock.
4. Add chillies, soy and Worcester sauce, as well as salt pepper, garam masala and ground red chilli. Stir well so as to distribute. At this point, the chicken should start to release fat, don’t panic, as the mixture starts to simmer.
Stages 3 and 4 are important and will take up the most time.
5. Mixture will start to bond and hold together. Add stock. The sugar is not exactly necessary, it help speed everything up the whole she-bang, my mother disagrees and tuts. Stir mix if it sinks to bottom. Turn up heat slightly.
6. Stir occasionally, pan should be half covered. DO NOT LET MIXTURE SIMMER DRY. If some liquid is lost, simply add more water. Leave curry simmer for approx 10-12 minutes.
7. Add coriander…and enjoy!
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