12/04/2020
One thing we looked forward to in Devil's kitchen was our daily lunch specials and this was a much loved one! Feel free to share the recipe for our fellow lockdown people!
Indian style curry
2 large onions, finely chopped
3 large cloves of garlic pressed or very finely chopped
Half a cup of cooking oil
1 tin of chopped tomatoes
1 tin of coconut milk
1 green pepper chopped into medium peices
2 carrots, peeled and diced
Bunch of fresh coriander roughly chopped (optional if you're one of those people who hate it! 😜... I love it)
600g of chicken or beef cubed
Freshly ground salt
1 tablespoon of mild curry powder
1 teaspoon of cumin powder
1 teaspoon of chilli powder
1 teaspoon of Cayenne pepper
1 tablespoon of Garam masala
Don't worry if you don't have all the spices. A mix of 3 will still work just as well.
•In a large, deep saucepan heat the oil until it begins to smoke.
• carefully pour in the onions and garlic and keep stirring until the onions are soft but not coloured.
•sprinkle the chicken or beef with the salt and add to the pot.
•stir the meat on a high heat until the meat is sealed.
•Reduce the heat and add the spices, allowing them to coat the meat.
•add the carrots and peppers, tinned tomatoes and coconut milk and bring to the boil.
•add the coriander and reduce to a low heat.
•allow the curry to simmer on a low heat for 2 to 3 hours to keep the meat tender.
Serve with brown rice / naan bread.
Devil's tip: this curry is best made the day before as the spices soak in and give their full flavours.
Also perfect for making a double batch and freezing for the next time!
Enjoy ❤🥘
