Tuesday, July 11, 2006

#69 Captain's Chicken Curry

How I cook:

Captain's Chicken Curry - you will need:
Frying pan with a lid and a blender.

Chicken thighs, onion, garlic, ginger, chili, paprika, cashew nuts, sultanas, cumin, clear vinegar or lime juice, salt & pepper, cup of water, oil or ghee.

Fry an onion on very low heat till brown, 15+ minutes?

. . . . in the mean time chop up:
2 or 3 garlic cloves
lump fresh ginger (peeled)
1 hot chili (de-seeded)
half tsp tumeric powder (not essential)
cumin powder (grind some seed for preference)
handful cashew nuts
handful sultanas

Add all the above to the cooked onion and fry for another 2-3 minutes. Transfer to a blender with a cup of water and blend to make a smoothish paste - make it quite wet and sloppy.

Dust the skinless chicken thighs with salt and pepper then fry for a few minutes each side. Dump the blended paste over the chicken, bring to boil, turn down to a simmer and cover. Cook on low heat for about 50 minutes, turn occasionally.

++ just before serving add tablespoon of clear vinegar or lime juice ++.

Top with chopped coriander and a sprinkle of sweet paprika.
Serve with rice or noodles or nan bread.

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