Here’s an update on yesterday’s not-curry. The ingredient list is almost identical but the process is different and that’s what makes it work. 4.5 stars from the Irit. Certainly the most curry like dish I have ever made. I would believe in this if they served it to me in the Last Viceroy. This recipe made a good sized meal for two people.
Sunflower oil (I actually ran out so had to use basic olive oil)
1 medium sized tomato
2 largish onions
Half an aubergine
Two portions of chicken breast6 small chicken thighs
3 large cloves of garlic
Lump of root ginger
1 green chili
1/2 large red chilli
Turmeric powder, ground cumin
Cardamom seeds, coriander seeds, mustard seeds, onion seeds
There are four processes and they go in parallel.
Onion base and spices
Chop 1 onion roughly, chop the garlic and the green chilli and fry in a little oil until caramelised. Add a little water and simmer for about 20 minutes. Stir occasionally and add more water if necessary .
Peel and chop the ginger and fry in a separate pan with a little oil and the other spices. After it’s fried for a few minutes, zuzz the tomato in a food processor and add to the frying spices. Simmer on a low heat.
When the onion component is done, zuzz it and add to the tomato spice mixture.
Vegetables and chicken
Meanwhile, slice the aubergine into small cubes, chop the other onion and the red chilli and fry in a separate frying pan. When the aubergine is properly caramelised, turn off the heat.
About 20 minutes before serving, put the chicken thighs in a medium sized saucepan with a dash of oil, cover tightly and sweat for 10 minutes, turning occasionally.
Put the chicken and the aubergine mixture into the sauce, add some salt, and mix. Cover and simmer for another 10 minutes or until the chicken is cooked, turning occasionally. For presentation I turned the whole lot into a pre-heated Le Creuset dish.
Serve with basmati rice.