Just cooked myself an Indian style curry for tomorrow nights dinner and the missus's lunch tomorrow.
1 Medium Onion
4 Cloves garlic
1 inch or so of ginger
2 green chillis
1/2 tsp tumeric
1 1/2 tsp cumin seeds
1 1/2 tsp ground coriander seeds
1 tsp paprika
1 tsp dried chilli
1/2 tsp garma masala
salt as needed
handful of dried birds eye
two chicken breasts
tomato puree or paste
Add oil to the pan ( I use olive oil) and heat it up
chop the onion and sweat it on high for 5 minutes
add the chopped garlic, ginger and chilli and stir on high for 30s
Reduce the heat to low and stir occasionally for 15 minutes
add the spices and make sure they don't burn. Stir for another 5 minutes.
Remove from the heat and place in a blender with about 120 mls water ( I use concentrated tomato paste so I add another 60 mls of water)
Put on low blend and leave it running.
Heat up some more oil and throw in the handful of whole dried chillis (minus the stalk, it's a bitch too pull them out when hot oil is spitting) and the chicken.
Seal the chicken in and let the chillis expand then remove from the heat.
By this point your blender should have done its job and be ready to go.
Make sure the pan has cooled down before adding the sauce (you don't want it to burn).
Add the sauce and put it on a low heat so that it bubbles and spits every five minutes or so. Give it a stir when this starts to happen.
Leave on for about 40 minutes or more till the sauce has darkened. Add the garam masala and stir it in. Cook for another 20 minutes.
add salt as you feel necessary.
remove and eat immediately or cool and save for tomorrow.
Bugger it's in the fridge I'll get a photo later.
