a very easy curry recipe
Thu 28th, Jan, 2016
Aloha beach cottage friends, I am here with a curry recipe…I get asked a lot about curry, which I find, being Australian English or English Australian or to be honest nowadays, Australian, rather an odd thing. Apparently though, I mention curry (that and the British Broadcasting Corporation) a lot.
So the other week, I posted a Snapchat of a curry bubbling away on the hob….a Chicken Tikka Masala to be exact…and was asked a few questions about it, so when I made it today I thought I would take note of it and pop it on here…now I am definitely making no claim to this curry being any kind of authentic…for one, have not been to India or the region this comes from and secondly, I make curries from a paste or powder (long long long gone are the days when I went and did my own spice mixing) so it’s totally coming out of a jar of stuff someone else has put together…
Anyway, there aren’t many places in cooking where I buy things ready made but this is one of them…I mostly use Pataks pastes and you can’t really go wrong with any paste by Pataks I think (not sponsored) but I’ve also been really impressed by Aldi’s curry pastes (I never buy the simmer sauces because there are often other things in there, i.e. numbers that I don’t like) but the pastes are normally ok (check the label).
This is not quite as authentic as a British Tikka Masala dish you get in an Indian restaurant (at least not the ones I’ve been to in England) in that it’s not creamy and not as dry, it’s more my version because I like curry liquid-y – rather it’s more a Tikka Masala curry.
Oh and I REALLY do not enjoy taking pictures of curries…I believe they would be better photographed with everything dark and gloomy but I won’t be getting on the chalkboard paint background and olde worlde stockpot food styling wagon anytime soon…I think we all know I like things surrounded by white…
Easy Chicken Tikka Masala Curry Recipe
1 jar Tikka Masala paste (I used Pataks)
1.5 kg chicken chopped (quite small)
1 can lentils (optional)
1 cup chicken stock
2 to 3 cloves garlic chopped
1 can tomatoes chopped
1 large onion chopped
2 tsp curry powder
1 lug vinegar
salt and pepper
1. add onion to pan in a lug of oil and soften
2. add chicken and brown
3. add all other ingredients and simmer for at least an hour
notes* I usually have this simmering away for at least a couple of hours, or in the slow cooker all day on low or half day on high, or if I make this in the cast iron pot on the hob, I simmer for an hour or so then blast it hot and then turn it off and insulate the pot by covering it under, over and all around and then leave it in its own heat and then warm it up again before eating **I usually add cauliflower to curry at the end to kill two birds with one stone and add the veggies straight to the dish – if you do this you may need to adjust the curry powder, garlic etc **this makes a large batch of curry – if there are only a couple of you or you have a small family you may want to half ** this is better the next day or if you freeze – the flavours are better when you have the second batch.
That’s it from me for today…I got bitten by something on my foot while I was picking some herbs in the garden this arvo…and man do I know about it…we’ve deduced it wasn’t a Red Back so I should make the night…am going to go and put self and foot in the tub and look at the Irish boots.