Re: [CH] Indian recipes
David Smith (david@dwsmith.demon.co.uk)
Tue, 16 Feb 1999 00:51:38 +0000
Doug in BC wrote
> Chet...those all look like real winners, and just great recipes,
[snip]
>I am sure that David Smith over in the
> UK will just jump on them, and no doubt you will hear from David as
> well, and you may even hear from his wife!
Oh, come on now Doug. You're being modest. You know that my wife is
SO hard to please since she tasted the curried pork tenderloin you
created !!!!
But, yes, I have stored away for later use the recipes that Chet
posted. My own vindaloo recipe is not authentic but it isn't too
complicated or time consuming either. I haven't posted a recipe for
some time so here it is :
Ingredients :-
2 skinned chicken breasts cut into chunky pieces
For the marinade :-
The juice of half a lime (more if you like)
1/2 teaspoon ground ginger
1 1/2 teaspoons paprika
1 teaspoon ground cumin seed
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
ground bird eye chiles or any hot chile powder (amount to taste, but
it is supposed to be HOT)
1/4 teaspoon salt
For the curry sauce :-
3 tablespoons vegetable oil - you do need all the oil or the
curry will burn
1 medium sized onion - finely chopped
2 fat cloves garlic - finely chopped
1 teaspoon tomato puree (US=paste)
1 teaspoon dark brown sugar
More salt to taste
Method :-
1) Mix all the marinade ingredients in a bowl to make a paste. Add
the chicken pieces and stir well so that the marinade coats the
chicken. Leave in the fridge for at least an hour.
2) Heat the oil in a large heavy pan then add the chopped onion
and stir for a few minutes with the heat on high.
3) Add the garlic and stir round then cook the onions and garlic
for 15-20 minutes on a very low heat stirring now and again to make
sure nothing browns or burns.
4) Raise the heat to very high and add the chicken and any marinade
left in the bowl. Fry for 5 minutes stirring all the time - you need
to fry the chicken and especially the spices so they do not taste
raw.
5) Add the tomato puree (paste), sugar and just enough boiling water
to make a runny sauce.
6) Simmer on a gentle heat for 20 minutes. Add a little more boiling
water if the curry starts to catch on the pan.
7) The sauce should now be thick and begin to coat the chicken
pieces. Add more salt to taste.
8) Garnish with fresh coriander (cilantro) and serve with rice or Indian bread.
There ya go.
cheers,
David
drop in at The Curry House
http://www.curryhouse.co.uk
for curry recipes, articles and a UK restaurant guide