Hullo. And Happy Easter, if that’s your sort of thing.
Tonight we are eating curry. This a very tasty but also very mild curry, probably even ok for children or Britishers who don’t venture far from oven chips. If you like things spicier, the recommendation is to add maybe one of those nice hot Thai style chillis as well, or some dried chilli flakes.
The recipe is a Jamie Oliver one. Sorry. Couple of those coming your way as I see an attempt at Kedgeree in my near future.
The night or the morning before you plan to eat this stuff you want to get the chicken marinading. You’ll need some of this stuff for the marinade:
•1 fresh red chilli, deseeded
• 1 clove of garlic, peeled
• 15g fresh ginger
• 1 tablespoon vegetable oil
• a pinch of paprika
• ½ tablespoon garam masala
• a teaspoon of tomato puree
• 3 sprigs of fresh coriander, leaves picked and chopped, stalks reserved
• 400g chicekn breast, preferably free-range or organic, diced into 2.5cm pieces
• 1 small onion, peeled and sliced
• ½ red pepper, deseeded and sliced
• ½ green pepper, deseeded and sliced
• a pinch of ground cinnamon
• a pinch of ground coriander
• a pinch of turmeric
• 1 x 400g tin plum tomatoes
• 100ml plain yoghurt
• 100ml double cream
God knows what a pinch actually is in terms of measurement. I kind of go for the half-teaspoon type thing.
In a processer, or a pestle and mortar if you’re strong, blitz the garlic, ginger and chilli with the veg oil. I used 3 garlic cloves even though Sir Oliver says only use a half. Crazy times. Then add the paprika, garam masala and puree as well as the stalks from the coriander you’ll be using later. Blitz again.
It’ll look like this and smell a whole lot better.
Make sure you cover all the chicken pieces with it. Again I’ve disobeyed the Oliver and used 3 chicken breasts. Stick it in the fridge either overnight or for the day, until you cook the rest of the stuff. I did this at 10am this morning upon returning from Heathrow where I had collected the boyfriend from his weekend jaunt to Addis Ababa. His luggage is still there, as it happens, probably having a marvellous time.
Bout half-hour before you fancy eating get the rest of the stuff together. YET AGAIN I did my own thing (scandalous by now) and used a whole green capsicum and half a red one. Slice up the capsicums and onions.
Stick ’em in a big pan with the tumeric, ground coriander and cinnamon, with a splash of oil. Cook off over a low heat for ten minutes.
Read whatever highbrow literature you’re currently into for ten minutes, stirring the vegetables occasionally. Things should start smelling quite nice by now.
Then add the yoghurt and the can of tomatoes, chopping up the tomatoes with your spoon till they’re smaller chunks. S’pose you could use pre-chopped tinned tomatoes if you were really lazy, or disobedient.
Add the chicken pieces, stir through well and cook for about 20 mins or so until it’s cooked through, then throw in the washed coriander leaves and the double cream. Voila. Or whatever Voila is in Indian. I haven’t googled it.
We ate with chapatis, post on how to make those coming shortly, and not rice because of the kedgeree plans. It was really nice and tasty but not at all spicy.