Curry is my favorite food and I love to cook it at least once a week for my curry loving husband. The mixture of the spices and the meat is just divine. I developed this recipe many years ago when I first arrived in the United States in Omaha Nebraska it was impossible to find a good curry. Having moved from London a haven for ethnic food it was quite a shock. I will also be posting some of Indian curry inventions later.
Curry
(serves 2)
- 2 Chicken breasts skinned
- 1 medium chopped onion
- Oil for frying
- 1 heaped teaspoon of ground ginger
- ½ teaspoon of red chili powder (increase this if you like a hotter curry, this should be medium)
- 1 Tsp of turmeric (huldi)
- Heaped tsp chopped garlic
- 1 tsp ground coriander
- Some fresh chili’s if you like it really hot
- Salt & Pepper
- Can of coconut milk or cream
- Lime and Cilantro for garnish
Okra
- 1 pound of fresh chopped Okra washed and drained
- 1 medium onion chopped
- 1 tsp turmeric
- ½ teaspoon chili powder
- Garam marsala
- Oil for frying
Method
Cut the chicken into bite. sized chunks. Heat the oil in a large pan and fry the onions until soft add the garlic and toss. Add the chili, coriander, turmeric to the onion. Coat the onions with the powder and fry gently. Add the chicken and toss in the onion and spice mix until the chicken is coated with the mixture. Keep tossing until the meat is fully covered.
Add salt and pepper. Add the coconut milk and stir into the mixture. Bring to the boil covered and turn to simmer immediately. Simmer until the chicken is cooked and the coconut has created a thick creamy sauce. If the curry is still runny remove the lid and let the liquid evaporates until you get that nice thick creamy curry. Stir frequently to prevent sticking.
About 20 minutes before the chicken is ready, heat the oil in pan and fry the onion for the okra add the garlic. Add the chili and the turmeric and toast the spices. Add the Okra toss in the onion mix. Sprinkle the top with garam marsala, cover and cook slowly until the Okay is soft. Do not overcook.
Cook 1 cup of basmati rice according to instructions in salted water add a little saffron and some cardamom seeds to the rice as it cooks. I rinse the rice thoroughly, add the rice to salted water (1/ 1/2 cups per cup of rice), cardamom and saffron. When the rice comes to the boil, stir with a fork. Cover and turn the heat down to a simmer. The water will boil off and you will be left with a nice fluffy rice. I tired cooking rice for years lots of hit and misses but this method works every single time now.
Plate the curry with the rice and Okra and add a sprig of cilantro and some lime to decorate. Enjoy!
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