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Ingredients
2 tablespoons canola oil
2 teaspoons crushed garlic
1 tablespoon grated fresh ginger
1 tablespoon garam masala*
1 tablespoon curry powder
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 finely diced onion
1 can coconut cream
1 cup parve or real chicken stock
3/4 cup crushed tomato OR 1/2 cup tomato passata**
2 teaspoons sugar
1/2 teaspoon each salt and pepper or to taste
Protein or vegetable add-ins of your choice (important to check notes)
* Garam masala – a blend of essential, mild spices – is available at
all spice shops on request but not in supermarkets. For your
convenience we have added this to our Meatland's Own' spice range.
Tomato passata is easily found in glass jars and will give you a
smoother sauce if preferred.
Preparation Instructions
1: Heat oil in a
medium-sized pot and fry onions, ginger and garlic till lightly golden.
2: Add all listed spices and cook for two minutes then add coconut
cream, crushed tomatoes or passata, and stock and simmer for 5 minutes
till slightly thickened.
3: Add the protein or vegetable adds-ins of your choice – see notes for
options – and simmer till tender. You will most likely will need a
little extra stock. Don't overcrowd the pot as you want enough sauce.
4: Add sugar, salt and pepper to taste and serve on Basmati rice – I
cook my rice in the microwave for ease as detailed in notes – garnished
with chopped coriander leaves.
COOK'S NOTES:
Cubed chicken thighs and potato wedges make a wonderful chicken curry.
If you prefer to use breast then very lightly fry chicken till just
cooked through and add it at the end as breast gets tough if
slow-cooked. To keep this vegetarian, use your choice of brown lentils,
chickpeas, roasted butternut cubes, baby spinach, mushroom, zucchini,
carrots and potatoes. Don't add too much as you still want lots of
delicious sauce. We regularly make this curry at Meatland using roasted
butternut, chickpeas and baby spinach and I make this most often using
mushrooms, zucchini, cauliflower florets and potatoes. The sauce
is your hero so anything you add is guaranteed to taste outstanding.
Freezes well and keeps in the fridge for 5 days. I make Basmati in the
microwave using 1 cup raw Basmati to 2 cups salted, boiling water and I
microwave this covered for 14 minutes.
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