Love take away but the price is out of reach for more than an occasional treat, well here is a recipe that can give you that authentic Indian curry which can become a regular family favourite, it is in our house. If using Madras curry powder, follow the recipe from the onions, add after the chilli and just before the chicken.
- 350g chicken breast or boneless thigh
- 4tbs oil
- 3 onions
- 4 large tomatoes chopped or 1 tin chopped tomatoes
- 3 cloves garlic or 3 tsps garlic granules
- 1 inch fresh ginger grated
- 2 bay leaves
- 1/2 = half a teaspoon chilli powder
- 1/2-1 tsp salt to taste
- 1/4 pint of boiling water.
Spices OR 3 tsps Madras Curry Powder
- 4 cloves
- 3 cardamon seeds/pods
- 1 tsp cummin seeds
- 1 tsp coriander powder
- 1 tsp Garam Masala
- 1/2 tsp cumin powder
- 1/2 tsp turmeric
- A handful of chopped fresh Coriander (optional)
- Heat your oil until hot, not smoking.
- fry, cardamon pods, cloves and cumin seeds for 1 min approx.
- Add the onions and fry gently until soft.
- Add the garlic and ginger fry for 1 min and add chilli powder.
- Add the coriander powder, cumin powder and garam masala, fry for another minute to release the flavours and the oils.
- Add the chicken and coat thoroughly, frying until you feel meat has sealed.
- Add the tomatoes, turmeric, bay leaves, hot water and salt and bring to the boil.
- Simmer for 40mins.
- If you feel it is too thin add 1 tbsp tomato purée to thicken and cook for 5 more mins.
- Add your chopped coriander if using and serve with rice.
Next week we shall make stew, but with a Greek twist. You will need, 400g beef stew, 500g baby potatoes, 1 large onion, 4 large soft tomatoes, 3 large carrots, lemon juice, bay leaves, 2 stock cubes beef, chicken or vegetable, cinnamon powder and nutmeg.