Curry. Excellent takeaway food. I didn’t really have a proper one till I moved to the UK, curry wasn’t part of my family’s rota of meals, unless you count Nana’s curried sausage casserole which I remain unaccountably fond of. Anyway, I made a curry the other day. I stuffed it up, of course, but not till the very end and not in a way which rendered it uneatable. I’m a white Anglo-ancestored Australian so am probably getting it all wrong, but this is my version which is mediumly spicy but very delicious.
Don’t, as I did, cook this if you’ve two nice loads of washing drying in the kitchen. Curried clothes are nowhere near as nice as curried chicken.
Right you are.
Chicken pieces – I used 4, skin off
Garlic, 4 or so cloves
Ginger, fresh, thumb-sized piece
One green chilli, whole
Plain yoghurt or sour cream
I used less meat and more veg and so a single piece of chicken = a good serve with lots of sauce and veg.
In a dry pan, toast a good teaspoonful each of the cumin and coriander seeds. Should only take a couple of minutes – don’t let them burn. You’ll know they’re done as they’ll start to get very smelly. Nice smelly. Real chefs would probably say fragrant.
Whilst that’s happening, in a food processor whazz up the onion, garlic, ginger, chilli and turmeric into a paste. Add the roasted seeds and whazz up more, till they’re not seeds anymore.
Stick this oniony paste into a frypan with a little vegetable oil and start to cook. It’ll get even more fragrant. Don’t hurry this bit, let the paste cook a while over a gentle-ish heat, adding a bit more oil if it starts to look too dry. I haven’t taken a photo of what this might look like. Trust your instincts (if that’s safe, I’ve no idea).
Prepare and chop your veg in a manner which pleases you. I did so, and ended up with the above. Do this bit whilst the paste is cooking. Multi-tasking, it’s the cook’s friend.
Turn the heat up under the pan a little and roll the chicken bits around in the paste as if they were the elderly, oiled bodies of European gentlemen on a Spanish beach wearing speedos of indeterminate size, but definitely too small.
Add your veg, stir around and then pour in your tin of tomatoes. I usually add a bit of water here as well.
Make sure it resembles the above, somewhat.
At this point you think, ‘Oh shit, I forgot the curry leaves AGAIN!’, so add 3-4. You’ll find them later, stuck to your teeth.
I cooked this on a low, gentle heat for about 40 minutes. Check for seasoning. Then I added a tub of natural yoghurt and idiotically turned the heat up.
Add the yoghurt off the heat, then eat. Don’t be a dickhead, like me.
We ate with a naan from Sainsburys that the boyfriend helpfully picked up on his way home from a drunken 40th birthday in Manchester.
He’s, like, heaps older than me.