Many topics I have seen on the forum suggest that a good english curry
is the thing that's missed in Calis and crops up time and time.
So,
Here's the answer to your prayers.
The good thing about a curry is that you can add almost anything you
like; vegetables don't need to be so fresh and it's a great way of
clearing out the fridge before restocking at the Tuesday market.
Ingredients
Chicken cubed to bite size bits
4 tomatoes, pre-par boiled, skinned and any green removed.
Couple of onions, quartered.
3 sweet peppers, 1 inch cut.
3 hot peppers, 1 inch cut.
can of peas
Good splash of olive oil.
1/3 slab of Bizim/Marg
1 can of coconut milk.
1 large spoon of tomato paste and pepper paste.
2 big spoons of curry powder.
2 glasses of hot chicken stock
3 pearls of garlic.
1 teaspoon of coriander powder.
1 teaspoon of cumin powder.
1 teaspoon of ground ginger.
2 teaspoons of garam masala.
2 teaspoons of brown sugar.
soya sauce.
handful of currants.
salt to taste.
4 bay leaves.
vegetables of choice:
Mushroom
Cauli
Aubergine
Carrot (par cooked then cut into sticks)
Potato (par cooked then 1 inch cubed)
Doing it.
3-4 inch Teflon Pan
Clean up all the veggies and put aside
Mix all the spices and sugar in a small dish
Tomatoes skinned, rough diced
Now, add the oil and Margarine to the Pan and heat till mixed.
Add onions and green peppers, stir to soften evenly for 2 mins.
Then add garlic and a good splash of soya sauce. Stir for 1/2 minute and remove from flame.
Take out all contents to a dish but retain the oil/butter in the teflon.
Add to heat and when hot, add the chicken and stir to ensure the meat doesn't brown. When white, add 2/3 of the spice bowl contents and again stir working the spices into the meat.
After 1 minute, add the onion/peppers you put aside earlier, and add the remaining 1/3 spices. Introduce the stock, mushroom, tomato paste and pepper paste, peas, bay leaves, currants, carrots and any other veg from your design.
Bring to boil and then add the coconut milk, working it in well to the curry.
Cover stirring every 5 minutes, cook for 20 minutes covered, final 20 minutes uncovered on a lower heat.
Turkish rice is crap.
Invest in Jasmine rice, and serve with fresh pitta bread + Ayran.