Recipes

Helen’s Home Cooking

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.

Indian Curry

serves 4

 

chicken-curry

 

  • 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)
  1. Heat your oil until hot, not smoking.
  2. fry, cardamon pods, cloves and cumin seeds for 1 min approx.
  3. Add the onions and fry gently until soft.
  4. Add the garlic and ginger fry for 1 min and add chilli powder.
  5. Add the coriander powder, cumin powder and garam masala, fry for another minute to release the flavours and the oils.
  6. Add the chicken and coat thoroughly, frying until you feel meat has sealed.
  7. Add the tomatoes, turmeric, bay leaves, hot water and salt and bring to the boil.
  8. Simmer for 40mins.
  9. If you feel it is too thin add 1 tbsp tomato purée to thicken and cook for 5 more mins.
  10. 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.

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