easy curry to cook (and tasty) without needing loads of ingredients:
Thariwala chicken
(serves 4)
A typical dish as eaten by families at the weekend - meat-eating British Asians tend to save such fare for Saturday night. The ingredients are easily available from any supermarket. A journalist recently asked me, earnestly and slightly eagerly, where British Asians do their weekly shop: 'Are there all these amazing, secret, hidden markets where you go and haggle for vegetables?' I had to restrain myself from replying, 'Yes, and we still live in huts, too.' We don't begin each day by grinding spices with a big stone, either.
2 tbsp oil (vegetable, sunflower, rapeseed or mild olive oil)
2 tsp cumin seeds
1 large onion, finely chopped
1 clove garlic, finely chopped
225g canned chopped tomatoes, whizzed in a mini-blender till smooth
2 tsp grated fresh ginger
2 green chillies, finely chopped, seeds and all
1½ tsp salt
1 tsp ground turmeric
2 tsp garam masala
2 handfuls fresh coriander, chopped
4 chicken thighs, skinned
2 spring onions, very finely chopped
Heat the oil in a large pan, add the cumin seeds and, when they begin to sizzle, the onion and garlic, and fry until golden brown. Remove from the heat, add the tomato, ginger, chillies, salt, turmeric, garam masala and half the coriander. Cook, stirring frequently, over a low heat until the mixture becomes shiny and the oil separates out. This is very important.
Add the chicken and stir-fry for a few minutes, coating it in the sauce. Add boiling water just to cover, bring to the boil, lower the heat, cover and simmer for 20 minutes. Remove the lid, raise the heat and thicken the sauce for five minutes. Garnish with spring onion and the rest of the coriander.
CURRY!!!!!!
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schamotnik
- Posts: 717
- Joined: Thu May 03, 2007 6:43 am
- Location: Nanchang, China/Vienna
Hmmmmm...EFA wrote:Shebab Naan Kebab in Radford maybe? My local, awesome food & service!Though i did find a damn fine Pakistani place last week, one of those local joints with no license and loads of crazy dishes i had never heard of.
Looking out for anything labelled 'desi' whatever seems to be a good plan in my experience. Also murgh palak paneer is badman. And good home cooked stuff if fantastic.
Also, my girlfriend now lives within walking distance of Rasa on Stoke Newington Church Street - that's pretty damn good.
I have bought shitloads of spices and dried pulses from our local Taj supermarket but sadly have nothing to put with it. Must do some shopping tonight methinks.
It's a very cool shop, I can quite happily spend hours in there looking at all the loveliness on display. And they do about 12 different falafel mixes too.
It's a very cool shop, I can quite happily spend hours in there looking at all the loveliness on display. And they do about 12 different falafel mixes too.
Hmm....
and it costs like half of what you pay in a big supermarket, is fresher, and you get x2 as much!Shonky wrote:I have bought shitloads of spices and dried pulses from our local Taj supermarket but sadly have nothing to put with it. Must do some shopping tonight methinks.
It's a very cool shop, I can quite happily spend hours in there looking at all the loveliness on display. And they do about 12 different falafel mixes too.
sometimes dhal can be as tasty as a meat curry, with a good bit of nan bread to dunk in it
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future producer
- Posts: 552
- Joined: Tue Jul 03, 2007 11:48 pm
I love Vindaloo's and I LOVE Pataks curry paste, it's about the only one that actually tastes like a proper curry and doesn't have all this sweetcorn and carrot shit in it.
Fry off a nice bit of chopped beef like sirloin, add 1 Pataks Vindaloo curry paste, leave on a low heat for a while, or leave for a few hours or overnight, add some sliced potatoes and serve with Pilau rice.
I actually like to get some plain rice and when it's cooked, rinse it to remove the starch and add some basil and lemon grass, give it a really nice fresh taste and goes really well with the hotness of the Vindaloo.
Fry off a nice bit of chopped beef like sirloin, add 1 Pataks Vindaloo curry paste, leave on a low heat for a while, or leave for a few hours or overnight, add some sliced potatoes and serve with Pilau rice.
I actually like to get some plain rice and when it's cooked, rinse it to remove the starch and add some basil and lemon grass, give it a really nice fresh taste and goes really well with the hotness of the Vindaloo.
Last edited by future producer on Tue Jan 15, 2008 7:20 pm, edited 2 times in total.
Reach for the lasers, save as fuck.
Truth mate. These places are like nirvana to foody types. Found some sweet potato, onion, potato and garlic, so will cook that up for some stodgy spiciness. Ahhhdatura wrote:and it costs like half of what you pay in a big supermarket, is fresher, and you get x2 as much!Shonky wrote:I have bought shitloads of spices and dried pulses from our local Taj supermarket but sadly have nothing to put with it. Must do some shopping tonight methinks.
It's a very cool shop, I can quite happily spend hours in there looking at all the loveliness on display. And they do about 12 different falafel mixes too.
sometimes dhal can be as tasty as a meat curry, with a good bit of nan bread to dunk in it
Hmm....
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