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Member Name: angusreid
Advantages: Tailor made to suit your taste, this has to be my favourite curry
Disadvantages: makes Indian restaurants seem bland.
Curries are allegedly the national food of the U.K. these days, overtaking fish and chips and pie and mash. Lets face it, when was the last time you took her indoors out for a fish supper? No, cuisine in these-them days, tends to be more inventive and creative. With the input of modern man and kitchen utensils being like power tools to even the most incompetent of amateur Jamie Olivers, cooking is no longer considered a woman’s job, but a fashion icon for the plucky feathered egotistical male.
I fit that bill.
I love the kitchen and regularly unwind after a 12 hour day by chucking a few fresh veg and bits of hacked poultry into a wok and creating spicy mayhem for my taste buds to dance with, so my recent “Asian” period has erupted in curry madness in my household and new experiences are welcomed with open mouth.
Without further ado, my own Krikey! Korma recipe.
Okay, ingredients are pretty standard and can be found on you local Tescos. For fresher ingredients, try a Sunday Market or Indian supermarket if you have one near bye.
2 Tablespoons blanched almonds.
3 Garlic cloves.
1” Ginger root.
3 Cardamom pods.
1 teaspoon ground Turmeric.
3 curry leaves.
I teaspoon chilli powder.
1 teaspoon Garam Masala
1 tablespoon fresh ground Cumin seeds
2 dried birds eye Chillis.
1 large onion.
2 peppers (capsicums).
1lb chicken cubed.
250ml natural Yoghurt.
250 ml double cream.
Handful of fresh Coriander.
Now you can add anything you want to curries, that is the beauty of them. No 2 curries should taste the same.
Take the almonds, garlic and ginger and stick them in your blender adding 2 table spoons of water or a bit more if you like to make it slightly moist and easy to remove. If you do not have a blender and need to make this quickly, you can buy powdered versions of all three ingredients here, but add half again to make up for the lack of flavour that you would normally expect from fresh.
Cook chicken separately for 10 minutes and set aside for later.
Add 2 table spoons of olive/peanut/sesame oil to the wok, heat and add the cardamom pods, (TIP> for extra taste, bite the pods until the give, releasing a sweet aniseed taste into your mouth.) and fry for 2 minutes, releasing the flavour into the oil. Add the finely chopped onion and peppers and fry for 5 minutes. Add paste (ginger, garlic and almonds) and stir until thoroughly mixed with veg. Add all the other spices and mix into paste. Save a small amount of coriander leaves to dress the curry with for presentation. Fry for a further 3 minutes, then whip the yoghurt with a fork and add to paste slowly mixing in well. Then chuck the cream in and also mix well into what should now be a fiery coloured mixture, and then add chicken and leave to simmer for 15 minutes.
While that is simmering, fry a handful of chopped mushrooms in a separate frying pan, add 2 cups of water, 1 tsp turmeric and bring to the boil. Add 1 cup of basmati rice and simmer covered for 15 minutes and serve.
Spoon the curry over the rice and dress with the Coriander leaves.
A lovely spicy curry without the aftertaste of say, a Vindaloo or Madras.
To grind my own spices, I use a coffee bean grinder as I much prefer the results and time it takes rather than using a pestle and mortar.
This whole meal takes about half an hour to make and should feed 3 adults as a main meal or 4 adults if having naan bread or starters.
It can be frozen and will keep fresh in fridge for about 3 days afterwards if covered in airtight container.
Add other spices if you wish and remove some if you prefer. The great thing about curries is that they are unique dishes and no 2 restaurants taste the same.
Summary: A simple and quick meal that tastes sublime.