My Curry
April 29, 2014 at 5:57 am
(This post was last modified: April 29, 2014 at 6:19 am by sven.)
First, you should make the curry powder.
1 Heaping tablespoon of black peppercorns
1 Heaping tablespoon of cumin seeds
2 teaspoons of coriander seeds
1 teaspoon of fennel seeds
1 teaspoon of ground turmeric
1 teaspoon of cayenne pepper
Half a teaspoon of ground cinnamon
1 teaspoon of ground cardamom
1 teaspoon of ground ginger
Roast the cumin, coriander and fennel in a frying-pan. When the seeds start to turn brown, they are done.
Grind the ingredients together in a mortar. You may want to grind the whole seeds first, and then add the stuff that's already ground.
On a couple occasions when I have not had a mortar at hand, I've used an electrical coffee grinder, and once also a pepper grinder.
Bear in mind that this is my version of curry powder. Every cook will eventually develop his own, if he or she likes Indian style cooking. It's all about messing around with the proportions, and which spices to include.
For example, I have excluded fenugreek, which some like to put in curry powder. I dislike the bitter taste it produces in a dish. Some like it; some don't.
Now that the curry powder is done, it is time to make the chicken curry.
INGREDIENTS:
1 whole fresh chicken
1 kilo of tomatoes, chopped
1 large onion, finely chopped
5 cloves of garlic, pasted
Approx. 4 cm. of fresh ginger, pasted
1 and a half tablespoons of curry powder
Mild chili powder
Salt to taste
Yoghurt or coconut milk
Oil, butter or ghee for frying
A few hours before starting the cooking, split the chicken in half and remove it's skin. Rub the chicken in salt and mild chili powder. Then, cover it in yoghurt and put it in a plastic bag in the fridge.
When the chicken has marinated for a few hours, take it out of the bag and break it down. When it comes to the breast part, I usually remove the spine but keep the meat on the bone. I cut it into three pieces.
Rub the yoghurt away and fry the chicken pieces until slightly brown. Place aside.
Take a cooking vessel, I would suggest a cast iron one. Fry the chopped onion on medium heat until slightly brown in oil, butter or ghee.
I would suggest ghee, but you can also use clarified butter. It is basically the same thing. If you don't have any of those, some kind of oil will work well too.
Throw in the chopped tomatoes. Some like to remove the skins from the tomatoes before, but I personally do not mind the skins in there.
Add a couple of pinches of salt, and the garlic and ginger.
I use a blitzer for the garlic and ginger. You can also use a box cutter. There is also a garlic and ginger paste that you can buy, but that is not readily available here in the far north.
Now, add the curry powder. Turn the heat down to low and let it all cook down, using a few stirs.
When the onions and tomatoes have united into a sauce, throw in a tablespoon of yoghurt or half a 'cup' of coconut-milk.
Put the fried chicken pieces in there. Let it stew on low heat for about ten minutes under a lid.
Before serving, taste and make shure the salt balance is right.
This is usually served with basmati rice and/or naan bread. I don't eat rice or bread, so I eat it with cauliflower that has been boiling with the stew for a couple of minutes.
1 Heaping tablespoon of black peppercorns
1 Heaping tablespoon of cumin seeds
2 teaspoons of coriander seeds
1 teaspoon of fennel seeds
1 teaspoon of ground turmeric
1 teaspoon of cayenne pepper
Half a teaspoon of ground cinnamon
1 teaspoon of ground cardamom
1 teaspoon of ground ginger
Roast the cumin, coriander and fennel in a frying-pan. When the seeds start to turn brown, they are done.
Grind the ingredients together in a mortar. You may want to grind the whole seeds first, and then add the stuff that's already ground.
On a couple occasions when I have not had a mortar at hand, I've used an electrical coffee grinder, and once also a pepper grinder.
Bear in mind that this is my version of curry powder. Every cook will eventually develop his own, if he or she likes Indian style cooking. It's all about messing around with the proportions, and which spices to include.
For example, I have excluded fenugreek, which some like to put in curry powder. I dislike the bitter taste it produces in a dish. Some like it; some don't.
Now that the curry powder is done, it is time to make the chicken curry.
INGREDIENTS:
1 whole fresh chicken
1 kilo of tomatoes, chopped
1 large onion, finely chopped
5 cloves of garlic, pasted
Approx. 4 cm. of fresh ginger, pasted
1 and a half tablespoons of curry powder
Mild chili powder
Salt to taste
Yoghurt or coconut milk
Oil, butter or ghee for frying
A few hours before starting the cooking, split the chicken in half and remove it's skin. Rub the chicken in salt and mild chili powder. Then, cover it in yoghurt and put it in a plastic bag in the fridge.
When the chicken has marinated for a few hours, take it out of the bag and break it down. When it comes to the breast part, I usually remove the spine but keep the meat on the bone. I cut it into three pieces.
Rub the yoghurt away and fry the chicken pieces until slightly brown. Place aside.
Take a cooking vessel, I would suggest a cast iron one. Fry the chopped onion on medium heat until slightly brown in oil, butter or ghee.
I would suggest ghee, but you can also use clarified butter. It is basically the same thing. If you don't have any of those, some kind of oil will work well too.
Throw in the chopped tomatoes. Some like to remove the skins from the tomatoes before, but I personally do not mind the skins in there.
Add a couple of pinches of salt, and the garlic and ginger.
I use a blitzer for the garlic and ginger. You can also use a box cutter. There is also a garlic and ginger paste that you can buy, but that is not readily available here in the far north.
Now, add the curry powder. Turn the heat down to low and let it all cook down, using a few stirs.
When the onions and tomatoes have united into a sauce, throw in a tablespoon of yoghurt or half a 'cup' of coconut-milk.
Put the fried chicken pieces in there. Let it stew on low heat for about ten minutes under a lid.
Before serving, taste and make shure the salt balance is right.
This is usually served with basmati rice and/or naan bread. I don't eat rice or bread, so I eat it with cauliflower that has been boiling with the stew for a couple of minutes.
please?
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