JCs Friday Night In     


DescriptionRich and tasty
Curry TypeBhuna
StrengthHot
DifficultyEasy
SourceExperimentation
VegetarianNo
VeganNo
Time to prepare15 Mins
Time to cook20 Mins
No. of servings2
IngredientsPlease adjust amounts accoringly for more people...

For the spice paste...

1 tsp ground Tumeric
1 tsp ground Coriander
1 tsp ground Cumin
1 tsp Methi (fenugreek) leaves
1 tsp ground Garam Masala
1 tsp Black cumin seeds
1 tsp Salt
1 - 2 tsp hot chilli powder (adjust for more/less heat)
1 tsp Hot Paprika
1 tsp dried ground ginger
1 tsp dried ground garlic
1 tbsp Sunflower oil (15 ml)

For the main ingredients...

2 Chicken fillets cut into chunks
1 large onion very finely chopped
1 large tomato very finely chopped
1 70g tin of tomato puree
3 tbsp oil (45 ml)
4 tbsp fresh chopped coriander
1 fresh green or red chilli, deseeded and sliced up lenthways, kinda like julienne

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Instructions1. Mix all the spice ingredients together to form a paste and set aside (this can be done whenever you like if you are likely to be in a rush when you cook the curry)

2. Prepare the chicken, onion, chilli and tomato as instructed in the ingredients list

3. Heat up the oil in a heavy bottomed pan, but only to medium - this does not have lots of liquid and we dont want burnage (i know, that isnt a word but you know what i mean)

4. Add onions and cook nice and slow for 5 mins stirring occasionally, and if you can see it is burning - reduce the heat.

5. Give the onions a good mix up and add the chicken.

6. Cook slowly for another 5 minutes, stirring and making sure nothing burns.

7. Add Tomatoes, fresh chilli and spice mix, stir thoroughly and cook for a further 5 minutes.

8. Add the tomato puree, mix well and cook for another 3 mins or until you can see the oil separating.

9. Add half the chopped coriander and mix well, cooking for a further 2 mins.

What we want is the curry to be piping hot and if the heat was not too high, it will not be sticking to the pan.

Serve with naan/rice and sprinkle the rest of the coriander on the curry & rice when its on the plate ready to be served.


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NotesThis is a very simple little curry that you can knock together quick when you are in need of curry but dont want to marinade/measure/prepare extensivly - great for a friday night (which is why i named it that)

The heat level is the only tricky bit as if it is too high you get a burned dry mess and too low, nothing cooks properly. You will get the hang of it : )

Now wheres my beer??
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