Mmmm Curry
We was faced with a little dilemma this evening. What should we have for dinner. Amanda fancied a curry, but we didn't fancy a takeaway as they are very greasy and that's not what we wanted for a Sunday evening. So I decided to make a curry myself. I'm a bit of a budding chef at home and always like to make nice food, so I got to work in the kitchen.
We like to eat healthily in our house, but that doesn't mean were bean munching health obsessed crazy people. But we do think that using good fresh produce is much better than scoffing microwave meals or any other kind of convenience food.
I decided to make a kind of chicken pathia, highly experimental, but I got the seal of approval from Amanda, so I thought I would share it with you.
Chicken Pathia - Serves 2
--------------------------
2 x Chicken breasts. Chopped into small chunks
1 x White onion. Finely chopped.
5 x Garlic cloves. Finely chopped. You can use more or less if you fancy. If you live near Transylvania I recommend atleast 10 bulbs of garlic.
1 x Red pepper. Chopped.
4 x Medium sized mushrooms. Sliced.
1 x Tablespoon olive oil.
1 x Tin of chopped tomatoes.
1 x Vegetable stock cube.
2 x Teaspoons of cumin seeds.
200g Basmati Rice.
1 x Handfull of chopped coriander.
Curry paste.
-------------
2 x Teaspoons of curry powder.
1 x Teaspoon chili power.
3 x Teaspoons of brown sugar.
1 x Teaspoon ground ginger.
1 x Teaspoon ground coriander.
1 x Juice of 1 lemon.
Steps
------
1. Mix all the contents of the curry paste together in a pot, including the lemon juice. This should form a thick paste.
2. Put the olive oil in the frying pan and fry the chicken until cooked through and put into a saute pan or other deep pan.
3. Fry the onions and garlic in the frying pan until golden, then add too the chicken in the other pan.
4. Fry the pepper and mushrooms until softened. Then add to the other pan.
5. Put the pan with all your ingredients onto a medium heat and add the curry paste you made earlier. Mix this in well and cook for a minute or so.
6. Add the chopped tomatoes and the stock cube and mix in well. The stock cube is optional. This is really for seasoning. If you don't like food to be too salty then either user half the cube or miss it out altogether.
7. Simmer for about 15 minutes or until the sauce thickens up. This entirely depends on how runny you like your curries. Get your rice on the boil, and then turn down to a simmer. When the curry has finished simmering, turn off the heat and stir in the chopped coriander.
8. Whilst that is simmering. Get a non stick pan and put it over a high heat. Add the cumin seeds to the pan. Don't add any oil, you want to dry fry them. When they go a nice golden color remove from the heat and put into a container.
9. When the rice is cooked, drain all the excess water, and then add in the toasted cumin seeds and mix together. Then serve the rice and curry on a plate.
For a real treat try making some onion Bhagis. My friend mat has a great bhagi recipe, so give that a try. I have scientifically tested his bhajis. The test involved me scoffing a large plate of them. And the conclusion to my hypothesis is that they are blooming lovely :-)
We like to eat healthily in our house, but that doesn't mean were bean munching health obsessed crazy people. But we do think that using good fresh produce is much better than scoffing microwave meals or any other kind of convenience food.
I decided to make a kind of chicken pathia, highly experimental, but I got the seal of approval from Amanda, so I thought I would share it with you.
Chicken Pathia - Serves 2
--------------------------
2 x Chicken breasts. Chopped into small chunks
1 x White onion. Finely chopped.
5 x Garlic cloves. Finely chopped. You can use more or less if you fancy. If you live near Transylvania I recommend atleast 10 bulbs of garlic.
1 x Red pepper. Chopped.
4 x Medium sized mushrooms. Sliced.
1 x Tablespoon olive oil.
1 x Tin of chopped tomatoes.
1 x Vegetable stock cube.
2 x Teaspoons of cumin seeds.
200g Basmati Rice.
1 x Handfull of chopped coriander.
Curry paste.
-------------
2 x Teaspoons of curry powder.
1 x Teaspoon chili power.
3 x Teaspoons of brown sugar.
1 x Teaspoon ground ginger.
1 x Teaspoon ground coriander.
1 x Juice of 1 lemon.
Steps
------
1. Mix all the contents of the curry paste together in a pot, including the lemon juice. This should form a thick paste.
2. Put the olive oil in the frying pan and fry the chicken until cooked through and put into a saute pan or other deep pan.
3. Fry the onions and garlic in the frying pan until golden, then add too the chicken in the other pan.
4. Fry the pepper and mushrooms until softened. Then add to the other pan.
5. Put the pan with all your ingredients onto a medium heat and add the curry paste you made earlier. Mix this in well and cook for a minute or so.
6. Add the chopped tomatoes and the stock cube and mix in well. The stock cube is optional. This is really for seasoning. If you don't like food to be too salty then either user half the cube or miss it out altogether.
7. Simmer for about 15 minutes or until the sauce thickens up. This entirely depends on how runny you like your curries. Get your rice on the boil, and then turn down to a simmer. When the curry has finished simmering, turn off the heat and stir in the chopped coriander.
8. Whilst that is simmering. Get a non stick pan and put it over a high heat. Add the cumin seeds to the pan. Don't add any oil, you want to dry fry them. When they go a nice golden color remove from the heat and put into a container.
9. When the rice is cooked, drain all the excess water, and then add in the toasted cumin seeds and mix together. Then serve the rice and curry on a plate.
For a real treat try making some onion Bhagis. My friend mat has a great bhagi recipe, so give that a try. I have scientifically tested his bhajis. The test involved me scoffing a large plate of them. And the conclusion to my hypothesis is that they are blooming lovely :-)
posted by Steve at
3:57 AM
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