Sunday, March 16, 2008

Chicken curry




















The secret is in the sauce. This is most certainly the fact when describing Indian curries. As I had dinner guests last Wednesday, chicken curry was on the menu. I make Indian food the same way as I make my other foods, using ingredients at hand. In this case I had some leftover marinated roasted chicken, and vegetables. I had, however purchased a box of Rajah curry powder and half a can of coconut milk.

Dice one stalk of celery, one large carrot, and one large onion. Heat 5 cl sunflower oil in a pan and add three, minced gloves of garlic and three tablespoons of curry powder. A word of warning; I use the mild variety. If you use Madras curry powder assure yourself that you can enjoy all the heat.

When spices and garlic have infused, add vegetables and fry until golden. Then add 30-40 cl (10-15 fluid oz) good chicken stock, and allow to simmer for 15 minutes. Taste for balance between salt and sweetness and add sugar/salt if necessary.

Then pour vegetables and sauce into a liquidizer and blend until smooth, and return to pan. Add coconut milk and stir. Place chicken in the gravy and pour sauce over pieces. Allow to simmer on a gentle heat for 10-15 minutes. Do not put a lid on, as this will make the coconut milk separate.

Serve with saffron rice.


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