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by mitzireddy

COCONUT VEGETABLE CURRY

December 10, 2012 in curry, Vegetables

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This coconut vegetable curry is an old family favorite – one that I have been making for more than a decade. I cooked this curry over the weekend for lunch for my vegetarian friends – it quick and easy to make and absolutely delicious. I served it with freshly baked garlic tava naan – (recipe posted previously).

It’s perfect for meatless Monday.

COCONUT VEGETABLE CURRY

Ingredients

25mls cooking oil / ghee

2 cups mixed vegetables (sliced)

1 onion, finely sliced

1 red chilli, finely chopped

3 cloves garlic, crushed

1 teaspoon Thai red curry paste

½ tsp tulmeric powder

1 tomato, finely diced

1/2 cup desiccated coconut or freshly grated coconut

1 tsp sugar

Salt to taste

125ml fresh cream

Fry the onions and chopped chilli in oil or ghee on medium heat until the onions are lightly browned.

Add the garlic, turmeric and curry paste. Add the tomato and mix well.

Add the vegetables, salt, sugar and coconut.

Mix well and simmer for 4 minutes. Add the cream and mix well and cook on low heat for 5 minutes.

Remove from heat.

Serve hot with basmatic rice, roti or naan.

 

 

 

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by mitzireddy

BUTTERNUT CURRY

October 18, 2012 in curry, Vegetables

10 Comments »

 

 

The iconic Nelson Mandela Bridge was illuminated pink on Tuesday night, 3 October 2012  to mark the launch of the Breast Cancer Awareness campaign spearheaded by international skincare company Estee’ Lauder and the City of Joburg. This year the awareness campaign is celebrated under the theme “Courage. Believe in a world without breast cancer”, highlights Estee Lauder’s 20 year commitment to defeating breast cancer through education and medical research.

In 2000, the company started a campaign to illuminate notable landmarks all over the world to call attention to breast health and early detection in order to save lives. In 2010, the campaign earned a Guinness World Record for most landmarks illuminated for a cause in 24 hours.

My daughter, Lovely Linda, did a 21.5 km walk to raise funds in London’s Shine campaign – she dedicated her walk to my friend, Elizabeth.

 

One of Lovely Linda’s favorite is my butternut curry and it’s a dish that she looks forward to whenever we visit. Although it’s a very simple dish with minimum ingredients it’s delicious. It’s excellent either as a side dish or a vegetarian meal.

BUTTERNUT CURRY

1 x medium butternut, peeled, cubed and rinsed.

30mls cooking oil

1 onion, finely chopped

2 – 3 dry chillies  ( can be adjusted according to taste)

1 teaspoon mustard seeds

1 teaspoon salt

Fresh coriander to garnish

Put the cooking oil into a pan and add the onions and dry chillies. When the onions start to brown add the mustard seeds.

When the seeds start to splutter add the cubed butternut and salt. Mix well. Lower the heat and cook the butternut for about 8 – 10 minutes, stirring frequently

. When the butternut starts to soften, add a little water (45mls) – mix well and cook for about 10 minutes adding more water if necessary until the butternut is fully cooked.

Garnish with coriander.

 

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by mitzireddy

TRIPE CURRY

October 9, 2012 in curry, meat

4 Comments »

 

Being served tripe curry as a main dish can make some people shudder in disgust or can make others salivate. Hubby, Rajen, falls into the latter category – it’s one of his favorite and as I never cooked it – he had to wait for whenever my mum or aunt visited to cook it for him. It’s only recently that I started cooking it and one of our friends, Di, made me laugh – I sent her some tripe curry – she said she could not resist opening the Tupperware containing the curry and eating the tripe while driving home from work and was left mainly with the gravy by the time she got there. There was an article in the newspapers and news24 about Metro FM DJ T-bo Touch – he was fined $75 (R660) for cooking a traditional mogodu (tripe) in his New York penthouse apartment.  To quote him “I was shocked to be fined for cooking my cultural food. I suspect the smell might have been too much and I did apologize”.

Fortunately the tripe now available at local butchers is well cleaned – it has to initially be cooked in boiling water for approximately 3 hours until the tripe is tender. During this cooking stage the smell can stink out the “joint” – to prevent this my late aunt had given me a tip – to add a few sticks of cinnamon to the pot while boiling the tripe – it does work.

This recipe for tripe curry was passed on to me by my mum and as my friend, Di, says – it’s the best she has eaten.

TRIPE CURRY

 Ingredients

1x tripe (well cleaned)

1 cup chana dhal (split chickpeas- available in Indian spice shops)

30mls cooking oil

1 x large onion, chopped

2 x sprigs curry leaves

2 x cinnamon sticks

2 teaspoon of fennel seeds

4 x cloves

1 Tablespoon freshly crushed garlic

1 Tablespoon finely grated fresh ginger

3 teaspoons chilli powder (can be increased according to taste)

1 teaspoon coriander and jeera powder

1 teaspoon garam marsala

½ teaspoon turmeric powder

Salt to taste

1 x large tomato, grated

2 – 3 potatoes, peeled and cut into quarters

Fresh coriander for garnish

Cut the tripe into 4 pieces and cook it in boiling water for approximately 3 hours or until it is tender. Add 3 cinnamon sticks to the boiling water to prevent any odours. Once the tripe is cooked – drain and retain the stock to use in the curry. Cut the tripe into small pieces suitable for a curry.

Clean the chana dhal by picking out any stones – then place the chana dhal in a bowl and soak in cold water for a few hours until the dhal has softened. This can be done overnight as well. Once the chana dhal has softened – drain and keep aside to use in the curry.

Place the oil in a pot and sauté the onion until just turning slightly brown. Add the curry leaves, cinnamon sticks, fennel seeds and cloves and cook for 2 seconds. Add the garlic and ginger and cook for about ½ second. Add the chilli powder, coriander and jeera powder and turmeric and cook for about ½ second. Now add the tomato and stir until well blended with the spices. Add the tripe and chana dhal and mix well. Add salt to taste. Cook for 8 minutes. Add the stock (kept aside from the boiled tripe) to the pot. Stir and cook for about 45 minutes (check every 10 minutes to stir and prevent the dhal from sticking to the bottom of the pot and add more hot water if necessary). Now add the potatoes to the pot and cook for about ½ hour until the potatoes are fully cooked and the gravy has thickened.

Sprinkle the garam masala over the curry and garnish with the chopped coriander. Serve with rice, roti and sambals.

 

 

 

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by mitzireddy

Curried Potatoes Goanese Style

April 24, 2012 in curry, Vegetables

13 Comments »

 

Coconut seems to be the in the spotlight currently –getting Bob Skinstad in hot water in Saturday’s game between Sharks and New Zealand’s Chiefs. Pinkpolkadot’s  Friday food quiz also asked a question as to how many eyes does a coconut have – and the answer is 3.

Coconut, fresh and desiccated is widely used in the local Durban Indian cuisine where I had grown up but mainly in dessert and sweet baked or fried goodies.

So I was fascinated when I came across recipes using coconut in Indian savoury dishes.  A few years ago I watched Anjum Anand, a chef on the BBC food channel making some mouthwatering Goanese dishes using fresh coconut as an ingredient and this inspired me to make this potato curry.

A plain potato curry is alright but really does nothing for me and I cannot remember the last time I had cooked one and after tasting the Goanese potato curry I am hooked on the taste of the blend of spices in this dish.

The long list of ingredients can be off putting – but it’s definitely worth trying. The potatoes are pre -cooked. Some of the spices are soaked in vinegar and then blended with other ingredients to form a paste. This is then all cooked into a delicious curry with interesting bursts of flavours.

Curried potatoes Goanese style

Ingredients

1 ½ teaspoons cumin seeds

1 ½ Tablespoons white vinegar

1 ½ Tablespoons warm water

1 -2 green chillies, finely chopped

4 medium sized potatoes

1cup fresh coconut grated (can use
desiccated coconut)

10 cashew nuts

1 teaspoon mustard seeds

2 tomatoes, chopped

30 mls cooking oil

1 onion, finely chopped

1 teaspoon garlic paste

1 teaspoon fresh ginger paste

¼ teaspoon tumeric powder

½ – 1 teaspoon chilli powder

1 teaspoon cumin-coriander powder

½ teaspoon freshly ground black pepper

Salt to taste

½ cup warm water

1/2 teaspoon sugar

½ teaspoon chilli flakes ( optional)

Coriander to garnish

 

  1. Soak cumin seeds and chopped green chillies in vinegar and warm water for at least
    10 minutes.
  2. Peel and cube the potatoes. Cook the potatoes in boiling water until done. Drain and
    keep aside.
  3. Blend the following ingredients in a food processor to a fine paste: vinegar soaked
    cumin chilli, coconut, cashews, mustard seeds and tomatoes. Keep aside.
  4. Fry the chopped onions in a pan with the cooking oil on a medium heat until just
    starting to brown.
  5. Add ginger, garlic paste and tumeric powder to the pan. Mix and cook for about 2
    seconds.
  6. Add the blended coconut and tomato mixture to the pan and mix well.
  7. Add the chilli powder, cumin-coriander powder, black pepper and salt. Mix and allow
    this mixture to cook on a low heat until it cooks to a thick paste until the
    oil starts oozing to the surface. (5- 8 minutes).
  8. Add the ½ cup warm water to the paste and mix well and cook for about 5 minutes to
    a thick sauce.
  9. Add the sugar to the sauce and mix well. Cook for about 2 seconds.

 

  1. Add the cooked potatoes, chilli flakes and garam masala powder. Mix and cover the
    pan and cook for about 10 minutes, adding more water if the mixtures gets too
    dry.
  2. Serve garnished with fresh coriander.

 

 

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by mitzireddy

SAFFRON LAMB PULAO

January 11, 2012 in curry, meat, Uncategorized

2 Comments »

 

Wishing all fellow bloggers a wonderful 2012 and
many happy fruitful hours whipping up delicious food. It’s been awhile since my
last post – Rajen and I had been enjoying spending time with Luscious Lynn and
Lovely Linda over this festive period– with the holiday season over for most –
they have now gone back to chilly London and it’s time to settle back to my
normal routine.  The saffron lamb pulao
is an exotic dish to begin my posts for this year. This recipe from the Post
newspaper, is almost like a cheat’s biryani.

SAFFRON
LAMB PULAO

Serves 4 – 6

3 potatoes, peeled and cut into rounds

1 onion, thinly sliced

Oil for frying the potatoes and onions

10 saffron strands

200ml boiling water

 

50ml oil

1 cinnamon stick

4 cardamom pods

2 bay leaves

2 large onions, finely chopped

12.5ml crushed ginger

12.5ml crushed garlic

20ml red chilli powder

1kg leg of lamb or shoulder chops, cut into pieces

7.5ml coarse salt

5ml ground cumin

10ml ground coriander

5ml garam masala

2.5ml turmeric

500ml boiling water

62.5ml fresh cream

250ml frozen peas

3 cups cooked basmati rice

Fresh coriander and mint to garnish

 

Fry the sliced potatoes until golden brown. Remove
from heat and drain in a colander.

Fry the sliced onions until deep golden brown. Drain
on absorbent paper.

Heat the saffron strands in a frying pan for about ½
a minute. Crush the cooled saffron strands using your fingertips.

Pour the 200ml boiling water over the crushed
saffron. Let the mixture stand for at least 15 minutes – this process releases
the aroma and colour of the saffron strands.

Heat the 50ml oil in a pot on a medium heat.

Fry the cinnamon stick, cardamom pods and bay leaves
for about ½ minute.

Add the chopped onions to the oil and sauté until
golden brown.

Add the ginger and garlic paste and stir for a few
seconds.

Add red chilli powder and stir for 2 – 3 seconds
only.

The mixture in the pot should resemble a thick spice
paste.

Add the lamb cubes and coat the pieces in the fried
onion paste.

Add salt, ground cumin, coriander, garam masala and
turmeric.

Continue stirring the lamb ensuring that the meat
does not stick and burn for about 10 minutes.

Add 500ml boiling water

and simmer for 45 minutes until the meat is tender.
Add more boiling water if necessary.

Stir in the fresh cream.

Remove from the heat and layer the peas over the
lamb.

Then add the fried potatoes followed by the rice.

Pour the saffron infusion over the rice.

Cover the pot with a tight fitting lid.

Steam the lamb pulao on very low heat until the
saffron infusion evaporates taking care to check that the lamb does not stick
or burn.

This should take about 10 minutes.

Adjust the seasoning and garnish with fresh coriander,
mint and fried onion slices.

 

 

 

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by mitzireddy

TUNA , MUSHROOMS AND RICE

November 3, 2011 in curry, Fish

6 Comments »

Whenever I draw up a menu there is no guarantee that it is the final list as I get easily side tracked especially when I come across another recipe that sounds interesting. It looks like that also applies to the posts that I prepare for my blog.I was fascinated when I came across this recipe for tuna, mushrooms and rice in the current issue of the Post, by Yudhika, a local chef and cookbook author and decided that this is what I am going to use in my post today.

I have never made a tuna curry before -for me canned tuna has always been something that I use as a filling in a sarmie, roulade, pie or in a salad. This recipe is similar to a pulao with the dish being layered first with the tuna curry, mushrooms and finally the rice.

I have adjusted the quantities to serve a family of four. This recipe is quick and easy and very tasty – takes less than 30 minutes including preparation – definitely a dish that I will be adding to my holiday list.

 

TUNA , MUSHROOMS AND RICE

 

 

100g button mushrooms, sliced

50ml sunflower oil

30ml sunflower oil

2 cinnamon sticks

2 bay leaves

5ml cumin seeds

1 large onion, finely chopped

7.5ml coarse salt ( or 5ml fine salt)

10ml crushed garlic

10ml crushed ginger

10ml chilli powder (adjust according to taste)

3 tomatoes, skinned and chopped

5ml ground cumin

5ml ground coriander

2.5ml turmeric

Small handful of frozen peas (optional)

2 tins (170g) solid tuna, drained

30ml fresh cream

1cup basmati rice, cooked with 1 teaspoon fine salt.

50ml boiling water

Handful of fresh coriander to garnish

 

Saute the mushrooms in 50ml oil until golden brown.

Remove from the oil and place in a strainer to drain away any excess oil.

Heat the 30ml oil in a pot on medium heat.

Add the cinnamon stick and bay leaves. Cook for about ½ a minute.

Add the cumin seeds.

When the cumin seeds start to sizzle, add the chopped onion and salt.

The onion must be a light golden brown and slightly crisp around the edges.

Add the crushed ginger and garlic. Stir for a few seconds until the moisture from the ginger and garlic has evaporated.

Add the chilli powder and sauté for 3- 5 seconds.

Add the tomatoes to the pot and when the tomatoes soften a little add the ground cumin, coriander, turmeric and peas. Mix well and simmer for about 6 – 8 minutes.

Add the drained tuna and pour in the fresh cream and mix well.

Layer the mushrooms over the tuna. Then layer the cooked rice over the mushrooms.

Sprinkle with the boiling water and steam on low heat for about 10 minutes or until the moisture has evaporated.

Garnish with fresh coriander.

 

 

I

 

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by mitzireddy

FISH ROE CURRY (WEIRD BUT WONDERFUL)

October 20, 2011 in curry, Fish

18 Comments »

This recipe is from my series of weird but wonderful Indian dishes that are not well known. My mum’s favourite dish was fish roe curry and as this was a meal that made a regular appearance on our dinner table (when fish roe was in season) – my siblings and I have also learnt to enjoy this dish. We always associate this with our mum and our childhood memories.

Fish roe are fish eggs and is used both as a cooked ingredient in many dishes and also as a raw ingredient. It’s very common in the Asian countries and depending on the type of fish roe – it is considered a delicacy – like sea urchin and crab roe in China and salmon roe in Japan.

Caviar, the most expensive of the roe, is processed from salted non fertilized sturgeon roe from the different sturgeon species which are found living in the Caspian and Black Sea.

The most common of the large fish roe is the shad and this is what my mum used to buy to make her curry.

The steps to prepare this dish.

Steam the roe

Fry the roe coated in a curry paste batter.

Prepare a tomato based curry and place the roe in it.

This is a tasty dish and even my mum’s grandchildren who are all fussy about what they eat enjoy this dish.

FISH ROE CURRY

500gr fish roe

1 teaspoon salt

Curry paste

2 tspchilli powder

¼ tsp turmeric powder

1 Tblsp cold water

Tomato based curry

3 Tblsp oil

1 onion, finely chopped

2 green chillies, slit

2 tsp crushed garlic

2 tsp grated ginger

1 – 2 tspchilli powder (adjust according to taste)

¼ tsp turmeric powder

1 can tomato or tomato onion mix

Salt to taste

Fresh coriander

Step 1

Rinse the fish roe in cold water.

Place in a pan with salted water and bring to boil until the roe changes colour about 8 – 10 minutes.

Remove immediately – place in a colander and rinse in cold water.

Place the fish roe on a flat plate and pat dry with some paper towels.

Cut each fish roe (depending on the size) into 2 – 3 pieces.

Step 2

 

Prepare a curry paste by mixing the chilli powder, turmeric powder with the tablespoon of water into thick paste, adding more water if necessary.

Smear the fish roe pieces with the curry paste.

Fry the fish roe in shallow oil until nicely browned.

Remove from the oil and set aside.

NB . At this stage the fish roe can be eaten as a snack without the curry.

 

Step 3

 

Now prepare the curry.

Place the oil in a pan.

Add the onions and green chillies and fry until the onionsare just turning brown.

Add the ginger and garlic – cook for about ½ a minute.

Add the chilli powder and turmeric.

Mix well and cook for a further ½ minute.

Add the tomato and salt.

Mix well and cook until the mixture thickens – 8 -10 minutes.

Then add the fish roe into the pan and mix well and simmer for about 5 minutes.

Garnish with the coriander.

Serve with rice, roti or bread.

 

 

 

 

                       

 

 

 

 

 

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LAMB CHOPS CURRY

September 1, 2011 in curry, meat

20 Comments »

Happy Spring day to you all – I am back in Gauteng, the land of bright sunshine and short days – it’s surprising how after spending only a month abroad I am still adjusting to the early darkness at home. NinaTimms photography tips made me aware of the importance of natural light when taking pictures of food – the long days in London were a definite advantage in this regard.

I thoroughly enjoyed being a mum again and spending time with Luscious Lynn and Lovely Linda and it was not easy saying good bye to them.

 

 

My last weekend whizzed past – Luscious Lynn had booked tickets for us to see a DJ – Paul van Dyk, play in a well known club, The Ministry of Sound – I had an awesome time there.

Lovely Linda and me.

 

Rajen and I will be leaving for Durban tomorrow for the weekend and hopefully the weather will be warm – will post more London experiences later.

Living almost like a local I enjoyed the food shopping experience in London– both Luscious Lynn and Lovely Linda enjoy lamb and during my stay I had bought lamb chops from different supermarkets as well as a halaal butcher – the tastiest was the Scotch lamb cutlets from Marks and Spencer – the meat was tender and succulent. I have been cooking this lamb curry for many years and it is a family favorite.

 

 

LAMB CHOPS CURRY

 

 

 

 

 

8 lamb chops

1 onion, thinly sliced

1 large tomato, grated

4 cloves garlic, grated

1 piece of fresh ginger (thumb size – I enjoy ginger – you can use less), grated

1 Tablespoon curry powder (can increase or decrease quantity according to taste)

¼ teaspoon turmeric powder

1 teaspoon cumin / coriander powder

1 teaspoon gharum masala

1 teaspoon salt (adjust according to taste)

½ cup frozen peas

2 -3 medium size potatoes

Fresh coriander

METHOD

Fry onions in a pan until just start turning brown.

Add the tomatoes, garlic, ginger, curry powder, turmeric, cumin/coriander powder, gharum masala and salt.

Mix well and cook until all the ingredients are blended – this can take +- 5 minutes.

Add the lamb chops to the pan and mix into the curry sauce.

Cook for about 8 minutes stirring occasionally.

Add the peas. Add sufficient hot water to cover the chops. Lower the heat and simmer for 30 minutes adding more water if necessary.

Add the potatoes and cook for about 20 minutes or until the potatoes are fully cooked.

Garnish with coriander.

Serve with rice and sambals.

 

 

 

 

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DORSET (PART 1) AND SPICY TUNA TARTLES AND PRAWN CHUTNEY

August 17, 2011 in curry, Fish, savoury tarts and pies

10 Comments »

 

It’s difficult to believe that I have already been in London for 2 weeks – time as usual flies by – and it has also been eventful. Linda had to fly to Gauteng for the weekend to attend a funeral – her friend’s mum lost her long battle with cancer – that was very sad.

Lynn, my eldest daughter, treated me to a weekend in the lovely coastline of the Dorset area – the land of clotted cream and Cornish pasty (the arguments will go on forever about which county, Devon or Cornwall, invented the pasty. Dorset boasts that their traditional pasty recipe beats them all hands down).

 

 

 

 

 

 

 

The drive out of London on a sunny Saturday proved to be just like back at home ( heavy traffic- lol). England’s country side is so pretty, the quaint houses, the English are besotted with their pets especially dogs who are so well behaved and go on holidays with them – it was lovely to see. (As Lynn pointed out to me – there is no need for security dogs unlike back at home – my beautiful, German Shepard, Caesar, would have  warned off anyone who ventured near him or his family).

Dorset is famous for its picturesque towns and villages, set amongst unspoilt countryside, and for a spectacular coastline including the Jurassic Coast world Heritage Site (which is where we were heading). We stayed at Lulworth which was a walk away from the Heritage sites which included the Cove, Stair Hole and the famous Durdle Door.

 

Lulworth’s Cove, one of England’s most photographed spots, is nearly circular in shape.

 

The luscious Lynn with a picture of the pier leading into the cove.

 

 

The power of the waves breaking into the Stair hole are gradually carving out a second cove besides Lulworth.

 

 

This one is for Rajen ( after his funny pics at the Pyramids , Cairo).

 

 

The Durdle Door is a spectacular natural arch of rock which was created by the action of the seas over millions of years, wearing away soft rock to leave an arch of harder Portland stone.

 

 

 

The food was very English – no fusion of flavours (it makes sense – it is the English countryside) and expensive.

Full English Breakfast

 

Cod and chips

 

Scampi and chips

 

 

So it was time for some spice and this is the meal that I prepared last night – I made the tuna tartlets as a starter – used an Asha Maharaj’s recipe which I had tweaked (any excuse for a pie), my own recipe for a very basic but very tasty prawn chutney for the main and a quick and easy strawberry meringue to finish off the meal.

 

SPICY TUNA TARTLETS

 

 

 

1x ready-made puff pastry

30gr softened butter

1 tsp crushed garlic

1 medium onion, finely chopped

1 chilli, finely chopped

1 Tablespoon flour

1 cup milk

1 x 170g flaked tuna

1 Tablespoon chopped mint

1 Tablespoon chopped coriander

Salt to taste

1 cup grated cheddar cheese

 

Preheat oven 190 C

Spray and cook patty pans

Line with pastry.

In a small pan heat the butter and sauté the onions and chilli until softened.

Add the garlic.

Stir in the flour until bubbly; add the milk a little at a time whilst stirring until sauce is thick.

Drain the tuna and add to the pan with the chopped mint and coriander.

Add salt to taste.

Spoon the mixture into the pastry.

Cover with the cheese.

Bake for 18 minutes or until cooked.

PRAWN CHUTNEY

 

 

 

250gr peeled prawns

3 Tablespoon cooking oil

1 onion, finely chopped

2 green chillies, (optional)

1 x 400gr can peeled tomatoes

2 cloves garlic, grated

A small piece of fresh ginger, finely chopped (optional – I love ginger and tend to use it in most curries)

1 teaspoon chilli powder (quantity can be increased or decreased according to taste)

1 teaspoon salt

Pinch of sugar

1 Tablespoon fresh cream

Fresh coriander (I also used spring onions and chives only because there was some in the fridge)

 

Heat the oil in a pan, add the onion and green chillies.

Cook until the onion starts to brown.

Add the prawns and cook for approximately 3 – 5 minutes.

Remove the prawns only from the pan with a slotted spoon. Keep aside.

Now add the ginger, garlic, curry powder, tomatoes, salt and sugar to the pan.

Mix well and add the spring onions and chives (if using).

Cook until the sauce starts to thicken. (should take less than 10 minutes).

Now add the prawns to the pan.

Cook for another 5 minutes.

Add the fresh cream.

Mix and cook for a further 3-4 minutes.

Add the chopped coriander.

Serve with rice and sambals.

 

STRAWBERRY MERINGUES

 

 

4 x meringue cases (Marks and Spencers)

Fresh strawberries

1 Tablespoon sugar

1 x passion fruit

Crème fraiche

Slice the strawberries. Add the sugar.

Fill the meringue case with the crème fraiche.

Top with the strawberries.

Finish off with a dollop of passion fruit.

Ready to eat. ( quick and easy)

 

 

 

 

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by mitzireddy

THE REAL CHICKEN CURRY

July 29, 2011 in chicken, curry

23 Comments »

The Durban local Indian newspaper, The Post, had its first Real Curry Competition in March 1999. I have been cooking some of the recipes of the top 10 finalists since then. There are so many recipes around for a chicken curry and I am always trying something new but I have to admit that it will take a lot to beat this recipe for The Real Chicken Curry. The blend of spices used in this curry is very aromatic and I like to make this dish when I am entertaining friends.

 

THE REAL CHICKEN CURRY

 

 

 

 

 

500gr chicken fillets (cut into strips)

4 Tablespoons butter ghee

1 Tablespoon oil

1 large onion, chopped

1 medium stick cinnamon

2 cloves

4 whole cardamoms

4 dried chillies

1 sprig curry leaves

2 teaspoon curry powder

1 teaspoon crushed garlic

1 teaspoon crushed ginger

2 teaspoon salt (or to taste)

¼ teaspoon turmeric powder

1 medium tomato (chopped)

1 Tablespoon gram flour (mix with half a cup of cold water to form a paste)

125ml fresh cream (do not be tempted to use more – it will spoil the flavour of the spices

3 medium potatoes (peeled and cut into desired size, par boiled and seasoned with salt and 2 teaspoon of curry powder and dried in deep oil until golden brown in colour and fully cooked)

½ teaspoon fennel powder

Fresh coriander

 

 

 

Heat the butter ghee and oil, sauté onions, cloves, cardamoms, cinnamon, dry chillies and curry leaves until the onions start to brown.

Add the curry powder, turmeric, salt, ginger and garlic and the chicken.

Mix well and cook on low heat for 15 minutes stirring occasionally.

Add diced tomato and simmer for 10 minutes.

Add the gram flour mixed in half a cup of cold water to the curry and simmer for a further 10 minutes.

Add fresh cream and mix well.

Arrange fried potatoes in the gravy.

Cook on low heat for a further 10 minutes or until the gravy has thickened.

Sprinkle the fennel powder and the fresh coriander over the curry once it is cooked.

Serve with rice, roti or naan and sambals.

Delicious!!!1

 

 

 

 

 

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