INTRODUCTION TO SPICES PART 5

Hello this the version of Chilli Chicken Curry.  I make I use some added store cupboard ingredients for an alternative take.

Mango Chutney spicy one has sugar in it.  A lot of curries have a little bit of sugar in it.  This is OK just has the spices in it as well.

Also the other one is Worcester Sauce.  I have seen Indian cooks use this.  To season meat, fish and any vegetables.

I use also spice mix Garam Masala .  This is a spice blend of many spices.  Usually Cumin, Fennel Seeds, Coriander, Cloves, few more.  Use it like Black Pepper seasons meat and vegetables.

I use Potatoes with Rice and Kidney Beans.  Plus Spinach.  Potatoes are used to thicken a curry.  Contains Starch so a natural Thickener


CHILLI CHICKEN CURRY

You will need Chicken drumsticks three per person or two thighs per person.
Zip bag
Food Processor with slicer attachment
Blender
Spice Mill for blitz spices
Bowl
Kettle boiling water
Stock pot or Saute pan, saucepan for rice small one.
Knife, Measuring spoons
Wooden spoons, slotted spoons.

Ingredients
Chicken to coat Garam masala ,Black Pepper, Smoked Paprika 1 teaspoon of each.
From a jar ginger and garlic puree 1 teaspoon each
Garam masala, Cumin, Paprika, 1teaspoon each plus Fennel Seeds 1 teaspoon
Cinnamon Tumeric Half teaspoon of each
Cayenne 1 eighth teaspoon or more if you wish
Mango Chutney 1 teaspoon
Worcester A dash
Passata carton
Onions two small or one medium to large.
Potatoes three medium sized diced up or
Tin Potatoes use half.
Rice Basmati Microwave Packet
Tin of Kidney beans.  Drained.
Spinach Frozen to taste used three cubes.

Method

1 Put the chicken in a zip bag dust with Spices Garam masala, Black Pepper and Smoked Paprika,  seal leave half hour to marinate.

2.  Makes spice mix. Spice mill Garam masala, Cumin ,Paprika, Fennel Seeds ,Cinnamon, Tumeric, Cayenne blitz up.

3.  Add to a bowl with hot water leave and make a paste stir.

4.  Blender sauce add Passata, Garlic and Ginger Puree plus spice paste from bowl, mango chutney touch water blitz up.

5.  Onions to food processor slicer to a stock pot add oil plus Worcester sauce dash. On a medium heat.  Colour a little bit.

6.  Add chicken from zip bag roll around onions and any excess spices.  Seal gently for a few minutes

7.  Add sauce blender to Stock pot plus diced potatoes if using fresh now.  Cover 30 minutes.

8.  Add now after 30 minutes tin potatoes drained half.  These are already cooked so do not need a lot of cooking.

9.  Put portion microwave rice on  Saucepan cover water flavour it with stockcube and add in beans drained portion up for numbers.  Add Tumeric Rice 1 teaspoon or half if cooking for one.

Bring to a simmer for five minutes drain.

10.  Check curry gentle simmer check meat OK.  Test a bit taste.

11.  Add frozen spinach allow to gently thaw into stockpot.  Mix in.  Ten minutes adjust 

12.  Add drained rice on a bowl with portion of sauce and chicken.

13.  Any left over chilli curry sauce great with other meats.  Good with sausage meatballs.

14.  Roll out of skins sausages good ones into meatballs season with spice mix Garam masala.

 

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