Saturday, December 17, 2011

Curry for One

Sometimes you just really need a curry. Okay, I always need a curry. So when you're at home just pottering about on your own and need a quick curry without all the fuss I recommend the following recipe. Although between you and me I don't even use recipes anymore for my everyday curries. You just pop in an onion with a bit of ginger paste, garlic paste optional, pop in the spices (basic curry spices being cumin, coriander, turmeric, chili powder,). Simmer in any sauce you like, tomatoes, yogurt, coconut milk, cream, a bit of water and tomato paste. Finish with garam masala. leave for a few minutes. done. Oh, and don't forget the salt. Spruce up with whatever toppings you like: cilantro, chutney, raita, toasted nuts, whatever.

A Very Simple Curry

1 shallot, finely minced
A heaping tsp of ginger paste
1/4 tsp cumin powder
1/4 tsp coriander
A sprinkle of cayenne pepper
1/8 tsp turmeric
1 tsp chili paste
2 chicken tenderloin pieces, sliced into bite sized
1/2 cup to 1 cup greek god's yogurt
salt to taste
Water as needed
finishing spices: 1/8 tsp each of garam masala and cumin powder

warm a cast iron pan on medium with a little oil in it. turn to low and add in the shallots. saute your shallot till soft and translucent. Add ginger paste and saute till a little golden. Add in the spices and mix about with the onions and ginger letting it getting fragrant. Add in the chicken and chili paste and stir about till chicken is cooked a bit and turning a nice color and smelling really good. Add in some warm water scrapping up the browned bits. let it simmer a bit. Keep adding in some yogurt and stirring about cooking up till it looks nice and saucy. Season with salt to taste. Let it simmer on a medium low till bubbling about the edges and the chicken is nice and tender with the lid on. once done, turn off the heat stir in the garam masala and cumin powder. Pop the lid on and leave a good 3-5 minutes to let the spices to meld and fuse with the sauce.

serve with toasted almond flakes.

No comments: