I have decided from time to time to share some of my recipes with my readers. The first one is a Chicken and Potato Curry. Now don't try to amend this by substituting the various spices with a curry mix - I promise you that you will spoil the curry. Also, the fresher the spices are, the better. Using spices that have been stored in the cupboard for a couple of years will detract from the taste of the dish. The ingredients and method should be followed precisely, with the possible exception of the amount of chili powder that you use - I know some people prefer milder or hotter curries. These ingredients will give a middle-of-the-range heat.
Chicken and Potato Curry
8 Chicken breasts (without the bones) each cut into 3 pieces
2 Medium onions – chopped finely
3 Large cloves of garlic – crushed and chopped
Fresh ginger – chopped, about 2 teaspoons
1 heaped teaspoon each of coriander, fennel, gharam masala, cumin
1 level teaspoon each of chili powder, aniseed
8 cardamom seeds
2 tins chopped peeled tomatoes
½ cup white wine
3 – 4 tablespoons extra virgin olive oil
1 generous knob of butter
3 medium sized potatoes cut into quarters
1 tablespoon thick cream mixed with 2 teaspoons cornflour
salt to taste
1 further teaspoon gharam masala
Heat oil and butter
Add onion, ginger and garlic and cook until onion turns clear
Remove from heat. Add all spices and stir in.
Return to a low heat and cook spices for 2 – 3 minutes
Add chicken pieces and stir/cook until sealed (if necessary add a little more olive oil)
Add tomatoes and wine, bring to a simmer.
Add potatoes. Simmer for 1 hour or until potatoes cooked.
About 15 minutes before dish is cooked, stir in the further gharam masala
About 5 minutes before dish is cooked stir in cream mix to thicken
Add salt to taste
Serve with rice and sambals (chopped tomatoes, apple, pineapple, onion as required)
For a smaller dish halve the amounts of chicken, tomatoes, potatoes and onion
© Michael J. Mason 2012
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