Recently, a good friend of ours (who has travelled through India), made us a delicious spicy curry when we stayed with her.
It was SO good that I asked her for her recipe (even though im not known to like Indian dishes) so I could try to recreate it myself.
Here is the recipe and a few pics along the way. Enjoy!
1-2 large onions chopped finely
4garlic cloves chopped finely
2 -3 mild/ med sized green chillies sliced
2 heaped teaspoons of ground cumin
1 teaspoon ground coriander
2 teaspoons garam masala
1/2 – 1 teaspoon cayenne or chilli powder if you want it hotter
1 red pepper chopped into chunks
1 bunch of fresh coriander (The leaves pulled off and placed in a bowl, the stalks chopped finely)
1 carton or jar tomato passata (260-300ml)
1 big teaspoon of butter
2 heaped tablespoons of creme fraiche (what is creme fraiche?)
2 large Chicken breasts diced
Salt and Pepper to taste
1. Season and seal chopped chicken in olive oil and butter.
Seal but don’t cook through. Set aside.
2. On a Low-Med heat, soften onions and chopped coriander stalks.
3. Then add sliced chillies & garlic.
4. When cooked and translucent add a big teaspoon of butter and the ground spices.
Stir now and again for 2-5 mins.
5. Add the chicken, peppers, passata, salt and pepper & creme fraiche. Reduce heat.
Simmer for 15 mins until peppers soft and chicken cooked through.
6. Taste.. If not hot enough use cayenne or chilli powder. If depth of flavour not enough add 1 teaspoon of cumin and half tsp garam massala. Adjust seasoning.
If too hot add more creme fraiche. Cook for 5 more mins. If you want sauce thicker reduce more by cooking for longer .
6. Top with some of the coriander leaves & serve with steamed jasmine rice.
Heres what I ended up with!
NB: I used 3 Chillis and I think I could of only used 2 as it was VERY hot.
and I topped with a dollop of creme fraiche as well.