Sunday, January 3, 2010
Brit-Style Curry - for Tanya
First, you need to sweat some chopped onions, celery and garlic in oil. In the meantime, season some de-boned chicken thighs or boneless chicken breasts, or lamb chunks, with salt and pepper, and dust them with some flour. Add these to the pan. Cook for several minutes, until the meat begins to brown. Next add some vegetables such as potatoes, carrots, cauliflower etc. Stir in a tablespoon of curry paste or a little more (or use one of those Patak jars you can buy), and some turmeric. Cook this for a few minutes ensuring it is mixed well with everything. Now add some chicken stock or lamb stock(preferably home made, otherwise Marigold reduced-salt bouillon is just the ticket. In England you can also get OXO lamb cubes!), and simmer for about ten to fifteen minutes. Next, pour in some coconut milk if you wish, I don't always.. Simmer for about half an hour until the meat is cooked. You should end up with a thickish sauce. Serve over rice with store-bought naan bread.