Forums65
Topics76,361
Posts1,033,315
Members14,578
|
Most Online16,551 Feb 2nd, 2024
|
|
5 members (1 invisible),
9,848
guests, and
412
robots. |
Key:
Admin,
Global Mod,
Mod
|
|
M |
T |
W |
T |
F |
S |
S |
1
|
2
|
3
|
4
|
5
|
6
|
7
|
8
|
9
|
10
|
11
|
12
|
13
|
14
|
15
|
16
|
17
|
18
|
19
|
20
|
21
|
22
|
23
|
24
|
25
|
26
|
27
|
28
|
29
|
30
|
|
|
|
|
|
|
|
Joined: Dec 2008
Posts: 5,444
Forum Veteran
|
OP
Forum Veteran
Joined: Dec 2008
Posts: 5,444 |
Serves 4 (or 2 Birkonians)
3 cloves of garlic, roughly chopped 1 inch chunk of ginger root, thinly sliced 4 tablespoon groundnut oil 2 medium onions, finely sliced 10 curry leaves 1 green chilli pepper, halved lengthways and deseeded 4-5 black peppercorns, cracked 1 teaspoon coriander seeds, crushed 1/2(half) teaspoon turmeric powder 6 boneless, skinless chicken thighs, cubed 225ml water 1 teaspoon garam masal (or curry powder) 1/2(half) teaspoon freshly ground black pepper
Using a pestle and mortar, pound the garlic and ginger to a paste. Heat the oil in a frying-pan over a medium heat. Add the onions, curry leaves, chilli and cracked peppercorns. Cook for 15 minutes, sitrring, until the onions are golden (Don't caramalise them or it will affect the taste) Reduce the heat, add the ginger paste. Cook for 5 minutes, stirring now and again. Stir in the corriander seeds, turmeric, a little salt and cook for another 5 minutes. Add the chicken and stir, then add the water and garam masala, mixing well. Cover and cook on until the chicken is ready. Stir in the pepper just before serving.
This is a cracker, not a Madras type curry, but spicy. Add a ouple of boiled potato chunks as well, just to Brit it up.
Birkenhead........ God's own Room 101.
|
|
|
|
Joined: Dec 2008
Posts: 5,444
Forum Veteran
|
OP
Forum Veteran
Joined: Dec 2008
Posts: 5,444 |
just a recipe will be ok thanks summer.
Birkenhead........ God's own Room 101.
|
|
|
|
Joined: Oct 2010
Posts: 537
Smartchild
|
Smartchild
Joined: Oct 2010
Posts: 537 |
ahh bandy gld to see someone else uses mortar and pestle and not curry in a jar......i always use basmati rice with my curries as it isnt as starchy ....add saffron sometimes and cardoman pods ...yummy x
'Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind.' Dr Seuss.
|
|
|
|
Joined: Dec 2008
Posts: 5,444
Forum Veteran
|
OP
Forum Veteran
Joined: Dec 2008
Posts: 5,444 |
on the same wavelength alright queen. Love the Madras curry too. Got my basmati in bulk from the International Shop at Charing Cross. 14.99 for 5 kilo i think it is, very nice. I throw some sultanas in the rice as well, all these little things add up to a very yummy experience.
Birkenhead........ God's own Room 101.
|
|
|
|
Joined: Dec 2008
Posts: 5,444
Forum Veteran
|
OP
Forum Veteran
Joined: Dec 2008
Posts: 5,444 |
I've asked about yours on the chat thread, how was it then summer?
Birkenhead........ God's own Room 101.
|
|
|
Click to View Topic.
|
|
Posts: 2,354
Joined: April 2009
|
|
There are no members with birthdays on this day. |
|
|
|