My Curry Recipe
Please note if this curry makes you very ill then its not my fault its just that you cant cook. Go get a take-away.
For those of you still here this curry is what I managed to come up with when trying to make a dish similar to Chicken Chaat. I find it quite nice and tangy and can be made without chilli so for those without a need for heat can enjoy it too. The quantities below can all be adjusted to taste but its designed with two people in mind.
Stuff You'll Need
- Diced chicken (or potato or other lumpy bits)
- 50-75g Ghee (depends how greasy..er..authentic you want it)
- 1 onion, finely chopped*
- Lots of coriander
- 3 tbs Balti spice mix*
- 4 tbs Lemon juice*
- 100g Greek yoghurt*
- 1-2 green chilli, finely chopped (to taste)
- Small tin of chopped tomatoes
- and/or chopped fresh tomatoes
- 1/2 tbs Black pepper
Lobbing It Together
- Fry the onion in the ghee with the chicken until cooked.
- Chuck in the spice mix and cook for a further minute.
- Add the tomotoes, lemon juice, coriander, black pepper and chilli. Simmer for 4 or so minutes or until you get bored of it bubbling.
- Stir in the greek yoghurt till it all looks really disgusting.
- Let it bubble away (simmer to cooks out there) for 10 minutes, stirring occasionally. Add a bit of water if it all looks a bit too dry while simmering.
- Serve up with rice, naan or deep fried virgins buttock skin (that was a joke before you go look it up on google)
Some Adjustments (*)
Feel free to substitute the lemon juice with freshed squeezed lime juice. I find this can give just that little bit more 'bite'. Same goes for the onion, try a few shallots instead for extra sweetness.
In fact the Greek yoghurt too, you can go for creme fraiche instead, half fat works well.
These days I also replace the Balti mix with my own blend of cumin, turmeric, aesofida, garlic etc.
Also if you want a really deep taste about two thirds of a small tin of tomatoe puree can work if you leave out the chopped tomatoes.
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