Wednesday, 23 September 2009

Chicken Curry. From Scratch.

It's actually ridiculously simple. I learnt it off my mother before I left for uni, and made it the other day with someone. Most satisfying meal. Ever.

Serves 3

2 Pieces Chicken [Cut into chunks. I used breast]

3 Small Potatoes, chopped into cubes

1 Onion, sliced/diced

2 Cloves Garlic, chopped/crushed

1 Cup water

¼ tsp. Tumeric

½ tsp. Chilli

1 tsp. Curry Powder

2 tsp. Coriander Powder [Or 1 tsp. Coriander powder and a bunch of fresh chopped]

1 tsp. Paprika.

1 tsp. Salt

2-3 tbsp. Vegetable Oil


Fairly simple. 

1.      1. Heat the oil, and add the onion and garlic and fry them till they go soft on medium heat. But before they burn.

2.      2. Then you can add the spices and salt. All at once, and mix it in. You may find that there wasn’t enough oil and the whole thing is now dry, depending on the size of the onion. If it is, add a tablespoon of oil, wait a few seconds and see what it’s like. You’re just trying to make sure it isn’t dry.

3.      3. Then add half a cup of water. Hot water. This is just to help the whole thing emulsify and to cook the spices. [If you don’t cook the spices, you can taste them grainy in the finished meal]. 

4.      4. Cook the spices on a medium heat till the oil begins to rise to the top of the mix. You can see it glisten and sit on the top. The spices and onion and everything should be all meshed together now.

5.      5. You’ve got the option [if you like your curries like that] to add a can of chopped tomatoes. I hate tomatoes in curry, so I never do that, but it makes it go further, and it’s pretty good if you’re not good with heat.

6.      6. Now add your potatoes. Add a bit of boiling water, just to help them along with cooking. Put the lid on and simmer till they’re half done.

7.      7. Final step, add your chicken chunks. Mix it in, and simmer away until it’s cooked through. I give it 15 minutes, and I cut a sizeable chunk to see if it’s done all the way through. If it isn’t, just let it go for longer. [You may need to top the water up at this point just to help it cook along].

8.      8. Once again, just cook it through until the oil rises to the top. Then it’s ready!


So yeah. If you opted for the powdered and fresh coriander, just sprinkle chopped fresh coriander on top once it’s done.

Quite note. Go easy on turmeric. Too much of it and things start to taste bitter.

End result. Have it with naan bread or basmati rice. Yummy.

This recipe is the base for pretty much every Bengal curry. I think you just tilt the quantities when it’s meat. But it works great for vegetables too.

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