On Saturday night we were treated to a delicious dinner cooked by friends in Lorne. We had a couple of curries and I realised that I hadn’t cooked a curry for ages. It wasn’t that long ago that we would have curries once every week or so. So tonight I was determined to right that wrong.
I went to Hot and Spicy by Charmaine Solomon which I bought many years ago, mainly because it had a recipe for Bastilla, which I have cooked and is delicious. Tonight I couldn’t go past the Superb Chicken Curry, so after a quick trip to the shops, I got cracking.
1.5kg roasting chicken, cut into serving pieces
2 tbsp ghee
2 tbsp oil
3 large onions, finely chopped
10 cloves garlic, finely chopped
1.5 tbsp finely chopped fresh ginger
1 tsp chilli powder
1 tsp ground pepper
1 tsp ground turmeric
2 tsp ground cumin
2 tsp salt
3 large tomtoes, peeled and chopped
4 tbsp yoghurt
4 tbsp chopped mint
1 tsp ground cardamom
1 stick cinnamon
Fry onion, garlic and ginger with oil and ghee in large saucepan until onion is soft and golden. Add chilli, pepper, turmeric, cumin, salt and tomato. Cook for a further 5 mins. Add yoghurt, mint, cardamom and cinnamon stick. Cover and cook on low heat until tomatoes have broken down. You may have to add water if it dries out too much. Add chicken, cover and cook on low heat until chicken is cooked – 35 to 40 mins. Cook uncovered for a few minutes to thicken sauce if need be. I served this with cucumbers in yoghurt and steamed rice.
The curry turned out well. Is it a superb chicken curry? Probably overstating it a bit, maybe a ‘quite nice chicken curry’.