Credit and permission to share: Kevin
We all have our own version of a curry, for me, this one is special as it brings in ideas from many dishes and nostalgia from my Mum.
But, also because I lost my sense of taste and smell for a year and this one of the things that made me most happy - the whiff of a black cardamom sizzling was heaven.
Last time I made it without any sense of taste and the whole family said it was awesome – how unfair!
In a household with carnivores and vegetarians I always make the sauce first.
For Friday night dinner (other nights are also available), you will need:
A pan with a lid.
3 large Chicken breasts, diced.
1 Tspn Ground cumin
1 Tspn Ground fenugreek
1 Tspn Ground coriander
1 handful Fresh coriander
1 Tspn Ground turmeric
5 Green cardamom pods
1 Twist Fresh black pepper
1 small Cinnamon stick
2 Bay leaves
1 Star anise
1 Black cardamom pod
1 Tbsn Light olive oil
1 knob Butter
1 knob Fresh ginger, chopped
1 large White onion, chopped
1 Green pepper, chopped
1 Yellow pepper, chopped
1 handful Green beans, chopped
1 large Cayanne chili, chopped (homegrown on windowsill)
2 Stock cubes
5 cloves Smoked garlic
1 Bouquet garni
1-2 twists Black pepper
1 handful Spinach
1 stick Celery, chopped
1 small Carrot, chopped
6 Fresh tomatoes, quartered
For the sauce – can be made in advance.
1. Heat the pan on a medium heat, add oil, butter.
2. Add onion, cinnamon, black pepper, bay leaves, black and green cardamom, star anise, smoked garlic, celery, carrot, pepper, green and yellow peppers and gently fry.
3. Remove whole spices and keep to one side.
4. Add the dry spices, and cook with a lid on the pan to make an nice aromatic dry contents – add the middles of the tomatoes to add a bit of moisture.
5. Add back in the whole spices and the bouquet garni to the sauce.
6. Add coriander, spinach and keep simmering until all vegetables are soft.
7. Heat the frying pan, add some vegetable oil and butter, gently fry the chicken breasts dusted with a little cumin. After 20 mins or so check the are cooked, allow to rest, then add to the sauce – if you can leave overnight it makes a huge difference.
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