The Perfect Spicy Chicken Curry
My years of living in the Far East and India always filled me with so much
pleasure savouring and enjoying the delicious spicy flavoursome foods. On my
return to the UK my disappointment at the so called Indian and Chineese food
cooked for the British pallet filled me with a great feeling of loss,most foods
tasting extreemly bland and boring.
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| INDIAN CURRY SPICES |
I have created this blog to bring flavour and sighs of pleasure into your
lives after eating my exciting delicious curry recipe’s
SPICY CHICKEN CURRY
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CHICKEN CURRY and
RICE —
For a complete range of
cooking
pans suitable for all your curry
cooking
visit
INGREDIANTS
Indian Spices
1) 1 tsp of cumin seeds.
2) 6 cloves.
3) 1 tsp of brown mustard seeds.
4) 1 dessert spoon of corriander seeds.
5) 1 star anise.
6) 1 bay leaf.
(Optional–chillies,red or green,peppers)
Dry fry all above spices 1-6 over a medium heat about 1 minute to release
aroma. Do not burn.
Grind spices either in a pedastal and morter or an electric grinder, till
they become a fine powder.
7) 3 cloves of garlic peeled and chopped.
8) 2 onions sliced.
9) 1/2 inch of fresh root ginger chopped.
10) 1/2 a red pepper chopped.
11) 1 dessert spoon of tomato puree.
12) 3 tsp of hot curry powder.
13) 1 tsp of cumin powder.
14) 1 tsp of paprika.
Variety Of Spices In Glass Bowls
15) 1 tsp of cinnamon.
16) 1 tsp of methi (fenugreeek).
17) 1 tsp of tumeric.
18) 3 tablespoon of cooking oil ( I use a mild olive oil as I feel it’s
healthier) the choice is yours.
19) 1/2 cup of cider vinegar.
Chopped corriander at end of cooking.
Add dry ground roasted spice powder from ingredients 1-6 to 7-19 in a
blender,grind to a smooth paste.
Add 3 tablespoons of choice oil to a large solid saucepan heat over a low
heat, add 1 sliced oinion and fry gently golden brown and caramalised, this adds
colour and flavour to sauce, add paste and fry gently for about 3-4 minutes to
cook rawness out of the paste. Stir continuously to prevent burning.
Add a tin of tomatoes to paste, a dessert spoon of mango chutney, 1/2 a cup
of water, 1/2 a tsp of black pepper and salt. Add a bay leaf, a small piece of
cinnamon bark.
Bring sauce to the boil and simmer for 10 minutes.
Cut a whole chicken into portions, or use ready bought portions, take all
skin off chicken portions and cut flesh with deep slashes so that curry sauce
can penertrate chicken and also it will cook quicker. You can use lamb,beef or
other meat of your choice instesd of chicken.( Meat can also be marinated
overnight in the fridge for even more intense flavour.To do this use a bought
tandoori or tika paste,mix with yoghurt,lemon juice and a little oil. After
cutting slits in meat rub marinade into meat and leave overnight in fridge) This
is also the way to cook tandoori/tika meat, but insted of putting in a curry
sauce the meat is cooked on a high heat in the oven on a tray.
After sauce has simmered for 10 minutes add chicken/meat portions to curry
sauce. I do not pre brown the meat in oil to seal before adding to curry sauce,
I think it makes the meat more tender not too, and the sauce penetrates the meat
more, Also Ithink it more healthy not to fry meat.(The choice is yours)
Add more water if sauce is too thick at this stage to prevent sticking and
burning on the bottom. Sauce will be thickened later.
Place a lid on saucepan and simmer for about an hour till meat is cooked.
Check and stir often to make sure sauce isn’t sticking.
While curry is cooking slice one or two
onions
and Red Peppers orYellow or Green, fry till soft and brown . Put
to one side. Boil either new or old potatoes to accompany meal,(can be made into
bombay potatoes if prefered, but I find there’s enough flavour in curry and
plain potatoes compliment the sauce.)
Once curry sauce and meat is cooked about an hour ,pour curry sauce into
another solid based pan add either,a satchet of coconut cream,a cup of coconut
milk or about 5 tablespoons of yoghurt. The choice is yours,I prefer coconut
cream. If you prefer coconut or yoghurt can be left out ,but sauce will be
hotter. While you are doing this keep meat hot.
Bring sauce up to heat and boil to reduce till thickens, add thickened sauce
and cooked peppers and onions back to cooked meat, add chopped corriander to
taste. Put on lid and keep hot.
Cook rice, I prefer the large pan of water method, bring a full pan of water
to the boil add salt to taste. Add one cup of rinsed rice for two people,cook
till soft about 10 minutes. This method allows the rice to move freely in the
pan so it doesn’t go sticky. There are many methods,but I won’t cover them
here.
For a hotter curry red or green chillies can be added to the sauce at
beginning of cooking.Either leave whole and put a small slit in them to release
heat.or remove seeds completely. There are so many different chillies of many
grades of heat, the choice is a matter of individual preference, Curry’s heat is
determined by how much yoghurt or coconut is added, and the type and amount of
chillies.
ACCOMPANIMENTS TO CURRY
Sliced cucumber and tomatoes.
Ratia–chopped cucumber,yoghurt,lemon juice,salt,1/4 tps of tumeric, 1 tps
mint. Mix together into a smooth sauce.
Nan bread.
Serve and enjoy! Please give me your feedback on this curry, as if not to
your taste eg. too hot I can advise a change to recipe. Happy eating, and enjoy
with a pint of Cobra Indian lager
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To make into a Masala Curry add some cream and a little more paprika for
colour.
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Happy Cooking and Eating
Dave
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