Homemade Curry
Posted By: Mitch Bombardier
2008-09-14
A really rustic homemade curry. Can use chicken thighs or shrimps. Vegetarian option is tofu or pineapple. A nice Sunday night supper for the whole fams, enjoy with rice or classic naan bread. Just remember to to keep it rustic and hearty !
Serves: 4
Ingredients
2 tbsp mustard seeds
2 tsp cumin
1 tsp chili
2 tsp tumeric
3 cardamon seeds
handful of curry leaves
salt and pepper
6 boneless skinless chicken thighs
or 30 shrimps
or whole pineapple cut up in dice sized morsels
or a brick of tofu cut up however you like - chefs choice
Preparation
- toast the mustard seeds in a bit of oil to bring out the flavour
- add cumin, curry leaves, cardamon, chili, tumeric and toast that all for a bit
- add the ginger and cook that off for a few minutes
- by this time the house should be smelling like were in Dubai
- add in your chicken thighs - diced up to thumb size pieces - cook them off for a bit. If using shrimps, throw them in after the cream has thickened for a bit
- add your dairy liquid. If using pineapple use coconut milk, if your using chicken or shrimp use 18% cream
- let it thicken up a bit and serve over some basmati or get yourself some nice naan bread and get your dip on !
