Homemade Chicken curry tonight - got it off to a fine art now ... Base uses the missus home made soup - this one carrot and coriander. Steps Chop up a large onion (roughly) and a single stick of celery - fry in a mix of rice bran oil and butter until the onions start to caramelise (celery goes in after the onions start to soften) Throw in black and yellow Mustard seeds and a generous amount of dried fenugreek leaves (we get this in bulk off the internet) - the dried fenugreek in the oils gives off that wonderful 'curry' aroma - add ginger, garlic and tamarind paste at this point plus dried coriander, cumin and cinnamon (go easy on the last) - also add salt and black pepper to taste and possibly a teaspoon of demerara sugar to balance the tamarind. Add the soup to the mix and throw in 4 or 5 black cardamoms. I tend to marinade the Chicken (tandoori or tikka paste) and then pan fry it separately until it starts to take on a bit of colour - once at that stage into the sauce and ensure all cooked through. Check seasoning is on point - Enjoy
We used to waste so much veg before the missus started turning in into soups - nice just as soup - but the curry is awesome - I like to get the heat from going heavy on the ginger but do use chilli powder if I want it hotter - the fenugreek leaves are that game changer - courtesy of ' Nisha' founder of the Mowgli restaurant franchise ...
Surprisingly edible. Would’ve rather just had an adult portion main course rather than a tiny one with loads of random **** added but dessert was banging.
Spaghetti bolognese tonight, garlic flat bread on the side, a nice Appassimento in the glass. Cheese on the top.
