30 Apr 08
Serves 2:
4 to 6 free range chicken thighs on the bone
1 large onion
4 cloves of garlic
200 ml natural yogurt
3 tspn ground corriander
1 tspn tumeric
1 tspn garam masala
1 tspn mixed spice
1/2 tspn ground chilli powder
1/2 tspn salt
1/2 tspn ground black pepper
Pinch of sugar
50g ground almonds
Juice of 1/2 a lemon
Bunch roughly chopped fresh corriander
1) Finely chop the garlic, mix into the yogurt & add the chicken. Leave to marinate for at least 1 hour
2) Meanwhile, finely slice the onion & fry in a large pan or wok until golden brown
3) Add the spices to the caramalised onions & heat for about 2 minutes
4) Add the chicken/garlic & yogurt marinade & mix well
5) If the mixture looks a little dry, add some water before turning the heat down to low, covering & simmer for 45-60 minutes
6) Check after 30 minutes to make sure the curry isn't too dry. If so, add a little water. Turn alll the chicken pieces over
7) Cook rice and/or accompaniments
8) After 45-60 minutes uncover, add the ground almonds, water if needed, lemon juice & fresh corriander
Enjoy
🙂
30 Apr 08
2 edits
Originally posted by SquelchbelchSimple? Also, maybe my poor eyes, but somehow didn't notice the curry. Hiding in the Tumeric?
Serves 2:
4 to 6 free range chicken thighs on the bone
1 large onion
4 cloves of garlic
200 ml natural yogurt
3 tspn ground corriander
1 tspn tumeric
1 tspn garam masala
1 tspn mixed spice
1/2 tspn ground chilli powder
1/2 tspn salt
1/2 tspn ground black pepper
Pinch of sugar
50g ground almonds
Juice of 1/2 a lemon
Bunch roughly cho s uncover, add the ground almonds, water if needed, lemon juice & fresh corriander
Enjoy
🙂
🙂
30 Apr 08
Originally posted by Grampy BobbyThe spice mixture gives it a nice aromatic curry flavour. The only basic curry spice ingredient that isn't there is cummin, but that isn't the right taste for this particular dish.
Simple? Also, maybe my poor eyes, but somehow didn't notice the curry. Hiding in the Tumeric?
🙂
This is more like a light & healthier version of a korma. You can adjust the hotness by adding more chilli powder, but I reckon that 1/2 tspn is about right.
30 Apr 08
1 edit
Originally posted by Grampy BobbyCurry power is a mixture of spices ground up (varies according to the type of curry). You don't need that to make a curry, you can directly cook it with the spices.
Simple? Also, maybe my poor eyes, but somehow didn't notice the curry. Hiding in the Tumeric?
🙂
EDIT: Recipe looks good though! Will have to give it a try. 🙂
30 Apr 08
1 edit
Originally posted by lauseyAnd garam masala is a blend of spices. Mind you one teaspoon? Make it a tablespoon rather. Whimps.
Curry power is a mixture of spices ground up (varies according to the type of curry). You don't need that to make a curry, you can directly cook it with the spices.
EDIT: And I can't stand fresh coriander. Am I alone in thinking it's an overpowering taste?
30 Apr 08
Originally posted by Squelchbelchmuch better idea: dial up local curry house and get everything with a free bottle of wine in just 15 minutes. mmmm more authentic flavours and less washing up.
Serves 2:
4 to 6 free range chicken thighs on the bone
1 large onion
4 cloves of garlic
200 ml natural yogurt
3 tspn ground corriander
1 tspn tumeric
1 tspn garam masala
1 tspn mixed spice
1/2 tspn ground chilli powder
1/2 tspn salt
1/2 tspn ground black pepper
Pinch of sugar
50g ground almonds
Juice of 1/2 a lemon
Bunch roughly cho ...[text shortened]... s uncover, add the ground almonds, water if needed, lemon juice & fresh corriander
Enjoy
🙂
30 Apr 08
Originally posted by buffalobillIt's not too bad if you chop it up & mix it in for the last minute or so.
...And I can't stand fresh coriander. Am I alone in thinking it's an overpowering taste?
I can't stand corriander leaves in salads, but lightly cooked like this in a curry they lose a lot of that pungency.
30 Apr 08
Originally posted by Grampy BobbyI looked into the curry definitions a few years ago and I think the US version is not what is being discussed here.
Simple? Also, maybe my poor eyes, but somehow didn't notice the curry. Hiding in the Tumeric?
🙂
In the US we sprinkle some curry powder on food and call it curry.
The curry they are talking about in the UK or India is a whole different thing.
30 Apr 08
1 edit
Originally posted by SquelchbelchQuality.
Serves 2:
4 to 6 free range chicken thighs on the bone
1 large onion
4 cloves of garlic
200 ml natural yogurt
3 tspn ground corriander
1 tspn tumeric
1 tspn garam masala
1 tspn mixed spice
1/2 tspn ground chilli powder
1/2 tspn salt
1/2 tspn ground black pepper
Pinch of sugar
50g ground almonds
Juice of 1/2 a lemon
Bunch roughly cho s uncover, add the ground almonds, water if needed, lemon juice & fresh corriander
Enjoy
🙂
Edit: Good man for mentioning free range.
30 Apr 08
Originally posted by TyrannosauruschexNot really, no.
Can it be done with a substitute for onions? I dont really like them much.
The golden brown onions give it a distinctive sweetness & depth of flavour to the sauce. You get a lot of bang for your buck with this recipe & part of the secret are the caramalised onions.
I should add that in the recipe above you should de-skin the thighs if that hasn't already been done.
Also 50g of ground almonds may prove too much. It just depends on how thick the yogurt is, how much water you add... Just add 'em until the sauce thickens nicely - at least 2 or 3 heaped dessert spoonfulls should do.
