I made my special Chicken Curry tonight. As usual my Family enjoyed it a lot. It is quite easy to make!
1. I mix 10ml of Turmeric, 5ml of Jenny Morris Jeera/Cumin, 10ml grounded Coriander, 2 large chopped Garlic Bulbs, 5ml grated fresh Ginger root and 10ml of Jenny Morris Volcanic Blend with 125 -150ml of water.
2. Marinate 8 – 10 pieces of Chicken in this mixture for a few hours.
3. Heat some Olive Oil and Butter in a heavy-based pot and brown the chicken Pieces, a few pieces at a time. Cut 1 – 2 peeled onions in large wedges and fry in the same pot till brown, return chicken to the pot, with all remainders of the marinate. (Wash-out the marinate with 250 – 300ml of water to ensure that you use all of the marinate spices in your dish and add to the chicken in the pot). Season to taste with Salt and Pepper. Cook for one hour, and then add some chunky veggies and cook for another half an hour.
4. I used 3 Baby marrows, 100g Mushrooms, 100g Baby Corn, 1 Red pepper and 1 Yellow pepper, but you can use any veggies that you like including butternut, sweetcorn on the cob, pattypans, carrots, etc.
5. Now you can either add a tin of Italian tomatoes and top with fresh basil or Parsley, or add a tin of Coconut milk and top with fresh coriander (which I personally dislike) or parsley. You can thicken the sauce with 20ml cornflour, mixed with 30ml Cold water and then mix into the dish and cook for a couple of more minutes. Serve with couscous or rice. Delicious!!
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This morning I worked in my garden. I have some lovely Red Sweet peppers at the moment, which were not planted but grew in my compost heap. We transplanted the small plants to our garden and tonight I could pick some red peppers for my Chicken Curry. Did you know?: “A sweet green pepper is a pepper that is not yet ripe. Let it grow, and it will turn red. The texture will change markedly, and the flavor will change as well.” – This is in accordance to a search that I have done on the Internet. It was not quite clear where yellow/orange/purple Sweet peppers come from. Some answers I got is that it is different varieties, and others suggested that Green peppers can change to any or all of this colours depending on the climate conditions, so I am still not sure?? Is there anybody that can educate me on this matter?
Oh, and did I mention that my whole garden are taken-over by tomatoes, which also grew as a result of my compost heap and compost that I dugged into the garden from my heap. The fruit is still small, so I don’t know whether it is large, cherry or Rosatomatoes, or red or yellow, but they are growing everywhere!!
This brings me to another Question? Am I the only person that dislikes the taste of fresh coriander leaves? I love the seeds but just cannot stand the leaves. It is such a popular herb nowadays, and I have tried it quite often. I thought it might be an “acquired taste” and that if I expose myself to it more I might like it, but the taste stays awful to me???!!! In one of my Gardening Books, from Keith Kirsten called “Keith Kirsten se volledige Tuingids vir Suid-Afrika” he states about coriander “Die fyn verdeelde blare smaak taamlik onaangenaam…”, translated it states that the leaves does not have a pleasant taste?? Are we changing our tastes to what is in fashion? I wonder whether Keith Kirsten still dislikes coriander leaves.
Here is some photos of the Chicken Curry and my Table setting tonight: