I think I raised the barrier to new heights this evening with a quite simply sublime madras curry. For this dish you will require:
1 chicken breast
1 onion (diced)
1 clove of garlic (crushed)
1 tin coconut milk
cumin powder
tumeric powder
fresh coriander
baby spinach leaves
ground fenugreek
curry paste
lime
rice to serve
First of all seal the chicken by frying in a little olive oil. Add the onion and cook until soft and slightly caramelised. Add the garlic and fry for a further minute (take care that the garlic does not burn). Next, coat this mixture with a tablespoon each of the cumin, tumeric and fenugreek. Add the coconut milk and simmer for 3-4 minutes. Then add roughly a tablespoon of the curry paste. You can use whatever variety you wish - I like my curries fairly hot but not overpowering so I used Madras paste on this occasion. I should note that using paste may be seen by some as cheating, but since I am not a Michelin star chef (yet) I see no harm in taking this minor shortcut. Let this mixture simmer for around 20-25 minutes, stirring frequently. When almost done, add in the coriander and spinach leaves and simmer for another 2 minutes. It should then be ready to serve with some basmati or Thai fragrant rice, a wedge of lime, some naan bread and a nice cold glass of beer. Fantastic!
2 comments:
Curry paste? Curry paste? Fresh chillies my friend. And grinding up yer own masala. That's Indian cooking pal.
You can certainly throw a few chillies. I sometimes also grind my own cardamon seeds in a mortar and pestle.
Post a Comment