The Worlds best Chicken Curry (Probably)     

DescriptionIt is undescribably beautiful and not too hot
Curry TypeVindaloo
Time to prepare10 minutes
Time to cook1 hour
No. of servings4

1 1/2 tablespoons of grainy French mustard
1 1/2 teaspoons of ground cumin
3/4 teaspoon of ground turmeric
1 teaspoon of cayenne pepper
1 teaspoon of salt
I teaspoon of red wine vinegar
3 tablespoons of vegetable oil
1 large onion cut into fine half rings
2 teaspoons of lazy garlic or similar
4 chicken breasts cubed
400 ml tinned coconut milk
4 tablespoons of ground almonds

Serve with:
(Possibly) The Worlds Greatest Rice detailed below:

InstructionsMix together the mustard, cumin, turmeric, cayenne, salt and vinegar in a bowl and mix well. Put the oil in a large non-stick pot or pan and set over a medium to high heat. When hot put in the onions and fry until light brown. Put in the garlic and fry for 30 seconds. Put in the paste from the bowl and fry for a minute. Put in the meat and fry for 5 minutes (or until it appears cooked on the outside. Add the coconut milk and 75 ml of water. Add the ground almonds and stir. Simmer for 1 hour stirring frequently.

(Possibly) The Worlds Greatest Rice
Wash 2 cups of basmati rice and drain thoroughly. Chop up 1 large onion and fry in 6 tablespoons of vegetable oil until brown. Turn down the heat to medium and add the dry rice frying for 3 minutes stirring constantly. Add 2 chicken stock cubes and 2 and 2/3rds cups of boiling water stirring. Add 1 tablespoon of turmeric and 3 teaspoons of garam masala. Add 1 cup of raisins or sultanas and stir. Bring back to the boil and reduce heat to a minimum and simmer for 20 minutes with a tight fitting lid. Serve with the Worlds Greatest Curry.

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Death by Curry