This isn't strictly an Indian curry insofar as I got it out of a Strine (?Pom) cookbook. On the other hand, I have actually made it, and it comes with the kids' enthusiastic stamp of approval. The other beauty of it is that it is wonderfully simple and easily adaptable. And, excepting the cashews which always seem to get eaten, all of the ingredients are generally present in my fridge and pantry. (I bought unsalted cashew for this, so they might still be around next time I make this.)
Essentially you make a slurry of various interesting things. And then you cook the meat in it. And then you serve. It really is that simple. And it only takes around half an hour go to whoa - around the time it takes to get the rice on and cooked.
For the quantities given, I needed a 2-cup whizzer - I have a cheapie Magic Bullet knock-off ($19 KMart), and the largest container (the one pictured) is perfect.
Combine the following ingredients into a whizzer and process until fairly smooth, then set aside.
1 onion, roughly chopped
4 T tomato puree
50g cashews (about one large handful)
2 t garam masala
2 garlic cloves, roughly chopped
1 T lemon juice
¼ t turmeric
1-2 t salt
1 T natural yoghurt
Heat 2T vegetable oil in a large pan, and when hot add 500g diced chicken thighs, and sear until sealed. Add the spice-yoghurt mix, fry stirring for a few minutes, then add a tablespoon or two of chopped fresh coriander (cilantro).
Add a cup of chicken stock (or the balance of whatever you used to sluice out the yoghurt-spice mix container), and simmer for ten minutes or so until the chicken is cooked through and tender.
Serve immediately, garnished with a little more chopped coriander and some toasted cashew nuts, with rice, poppadums, and whatever vegies you think you can convince the kids to eat.
Modifications
Essentially you make a slurry of various interesting things. And then you cook the meat in it. And then you serve. It really is that simple. And it only takes around half an hour go to whoa - around the time it takes to get the rice on and cooked.
For the quantities given, I needed a 2-cup whizzer - I have a cheapie Magic Bullet knock-off ($19 KMart), and the largest container (the one pictured) is perfect.
Combine the following ingredients into a whizzer and process until fairly smooth, then set aside.
1 onion, roughly chopped
4 T tomato puree
50g cashews (about one large handful)
2 t garam masala
2 garlic cloves, roughly chopped
1 T lemon juice
¼ t turmeric
1-2 t salt
1 T natural yoghurt
Heat 2T vegetable oil in a large pan, and when hot add 500g diced chicken thighs, and sear until sealed. Add the spice-yoghurt mix, fry stirring for a few minutes, then add a tablespoon or two of chopped fresh coriander (cilantro).
Add a cup of chicken stock (or the balance of whatever you used to sluice out the yoghurt-spice mix container), and simmer for ten minutes or so until the chicken is cooked through and tender.
Serve immediately, garnished with a little more chopped coriander and some toasted cashew nuts, with rice, poppadums, and whatever vegies you think you can convince the kids to eat.
Modifications
- Use prawns or fish or just vegetables instead of chicken. If you use lamb, you'll probably need a slightly longer cooking time.
- Add chilli to the yoghurt-spice mix, or cumin, or omit the turmeric because you bloody ran out. Toss in some fresh ginger, because you need to use it up.
- Throw some vegies into the pan (snowpeas, green beans, cauliflower florets, capsicum) so the kids have a greater obligation to eat at least some.
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