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After a week of highs and lows, I’m well and truly ready for a good dose of spice. Something to revive the taste buds and make me feel alive again. This of course goes hand in hand with a well appreciated and long awaited glass of vino (it’s been a challenging week). I have come to the realisation that Fridays will always be about curry…and why the hell not when they bring this much happiness!? I adore the aroma that fills the air as everything toasts away in the pan, and it rarely disappoints.

My husband happened upon a new Indian cook book this week (with me in mind) and he chose this recipe as our first experiment. I’m really looking forward to sampling many of the other delicious curries that it has brought to our attention too. Most can be adapted to multi meats as well, which is always a bonus as our freezer is brimming with a plethora of stock. This splendid little find is Madhur Jaffrey’s ‘Ultimate Curry Bible’. I can’t believe we didn’t discover it sooner. However, better late then never…as they say.

The full ingredients list and cooking method can be viewed online here. To make our version you will need (serves four):
– 1kg chicken thighs (skinless/boneless)
– 250ml of coconut milk
– Two teaspoons of white poppy seeds
– 5cm of fresh ginger (peeled & chopped)
– Four cloves of garlic (peeled/chopped)
– Four tablespoons of peanut oil (we used sunflower oil)
– 85g of shallots (peeled & chopped)
– One tablespoon of whole coriander seeds
– Two teaspoons of whole cumin seeds
– One teaspoon of whole white peppercorns
– Half a teaspoon of whole fennel seeds
– One whole star anise
– One medium cinnamon stick
– Five cardamom pods
– One medium onion (peeled/sliced into half rings)
– 400g potatoes (peeled/chopped into 4cm pieces)
– One medium tomato (chopped)
– Three medium carrots (peeled/chopped into 4cm pieces)
– Two teaspoons of salt
– Three tablespoons of natural yoghurt
– Quarter of teaspoon of cayenne pepper
– Two tablespoons of lemon juice
– Fresh mint or coriander to garnish (optional)

It’s not a snappy list of ingredients in truth, but, if you’re willing to devote a little time to prepping and making this dish, you’ll be glad you did. We found it to be a bit of a ‘grower’ that improves as you eat it. It certainly comes up trumps in the fullness stakes, I think that might be down to the potato, and incidentally, it’s refreshing to have a couple of vegetables in a curry. We plan to add perhaps another carrot next time. All round, a pleasant and comforting meal, especially if you like your curries light to medium hot.

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