Sunday, August 23, 2009

A Tale of Two Curries

Two (very similar) curries I made this week.

Chicken Curry With Green Peas And Yellow Peppers

From Tale of two curries

This recipe makes a medium spiced curry, so use less Madras if you don't like it hot, or more if you do. The yellow peppers are sweet and add juiciness to the dish, whilst the green peas add some texture and, well, greenness. The coconut milk makes it slightly creamy and the coconut flavour really adds something (in fact may be nice to add some grated coconut to this!)

What you need

3-4 chicken breasts, skinned and washed
1 Yellow pepper
Fistful of frozen peas
1 Medium onion
3 Cloves of garlic
4 tsp Hot Madras curry powder
2 tsp ginger powder or sliced fresh ginger
1 cup Vegetable stock (or a sodium free stock cube and a cup of water)
1 cup of basmati rice
2 tbsp Olive oil
1/2 can of Coconut milk
salt and pepper

What you do

Make some rice at the same time (see the end of the post if you don't know how to do that).

Get a frying pan, add some of the oil and heat it until it's steaming and the chicken would sizzle if you put it in. Use a pair of scissors or sharp knife to cut the Chicken into generous sized chunks, then dump them in there. Make sure it doesn't burn, by turning it and turning the heat down if need be, but you want the chicken to be seered so it keeps it's juices. After a few minutes, the chicken should be white all over, and possibly a bit brown in places, now you can turn the pan down and let it cook for 3-4 minutes.

Meanwhile you coarsely chop the onion, wash and chop the yellow pepper, peel and chop the garlic and slice as thinly as possible.

Now remove the chicken from the pan, and remove excess fat, and put the pan back on the heat. Add the onions and peppers and cook until soft. Just before they're ready add the garlic, but careful not to brown it.

Add the chicken again.

Now mix the Madras powder and ginger with the stock in a jug, stir it up really well and add it to the frying pan. Turn the heat up to nearly high, let it al l boil and then turn it down so it simmers. Add the frozen peas and do the same again, boil it, then turn it down so it's happily simmering.

Stir it now and then to make sure everything is mixed up and getting the same amount of heat. Leave it cooking for about 5 minutes then pour in the Coconut milk and stir that around, leave it cooking for another 4-5 minutes. Should be pretty much done! Serve with Basmati rice.

Super-fast Vegetable Curry (15 minutes, 10 if you have microwave rice and you're super fast)

From Tale of two curries

Vegetable curries are lower fat than meaty ones, the washing up is easier, and they're healthier for your heart. I liven this one up with a dollop of fresh yoghurt on the side.

What you need

Pretty much any vegetables, but in this case:
3 medium carrots
1/3 of a cauliflower
1 medium broccoli
Frozen sweet corn
1 medium onion
3 cloves of garlic
Small bunch of of fresh Coriander, chopped (Cilantro)
2 tsp Hot Madras curry powder
1 tsp ginger powder or sliced fresh ginger
1 cup Vegetable stock (or a sodium stock cube and a cup of water)
1 cup of basmati rice (if you're really in a hurry get some microwavable rice)
2 tbsp Olive oil
1 tin salt free chopped tomatoes
Optionally: splash lemon juice, red wine
salt and pepper

What you do

OK I said it was super fast; I made this when I came home from work one day and wanted to eat very soon. I usually boil vegetables, the carrots take a good 15-18 minutes, so to get the time down I sliced the carrots and steamed them in the microwave (3 minutes, 3 tbsp of water, wrap in cling film tight).

Stick a frying pan on between medium and high and coarsly chop the onion and stick it in there with 2 tbsp olive oil, and sea salt and fresh ground black pepper. Stir it so it doesn't burn and fry until soft. Meanwhile peel the garlic and slice it thinly as possible. Turn the onions down when they're almost done and add the garlic, turn the hear down to medium, you don't want to over cook the garlic.

Add the carrots to the frying pan, then wash the broccoli and cauliflower and cut into mini florettes. Put these under cling film like the carrots and microwave those for 3 minutes too).

Mix the curry powder and vegetable stock in a jug then pour over the vegetables in the pan, then add the tin of tomatoes. Bring it to the boil, wait a bit. When it's nearly done a few minutes later chop and add the fresh coriander and stir in. Serve with plain yoghurt and basmati rice.

Cooking rice in super easy, works every time, kinda way... (we hope)

From Tale of two curries

Put some water in a large pan for the rice, you'll need one with a lid. You want exactly 1 1/2 cups of water. Bring it to the boil, add 1 cup of rice and bring it to the boil again, then turn down to about medium, stick the lid on it, and forget about it for about 16 minutes. Then it will be done.

Microwave rice - The packet has instructions. Duh!

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