Well, winter has finally landed in London (the one and only time I will link to the Daily Mail, I promise). Cue a mix of glee (walks in a snowy Hampstead Heath – was especially great to see all of the dogs enjoying the snow) and incredulity (as this country has not gotten to grips with snow, even after years of dealing with it).
This is the perfect winter curry and it is downright delicious. It comes from the Vij’s cookbook which you may remember from this previous post. This curry takes a lot less time to prepare than the previous one.
This is my own version, adapted from Vij’s.* It would feed 2 very hungry people or 3 not-so-hungry:
1. Sautee a generous amount of chopped garlic in a pan with some vegetable oil. Add a cinnamon stick (or a little powdered cinnamon) – be sure to remove the stick at the end.
2. Add chopped chicken breast and cook for 10 minutes or so.
3. Add 1 can (400ml) of chopped tomatoes, a can or so of water — best to put a bit in and increase if you want — along with the following spices: (I measure out all the spices beforehand and put them in a little bowl to add together)
- 1 tbsp ginger (use fresh if possible)
- 1/2 tsp turmeric
- 1/2 tbsp ground cumin
- 1/2 tbsp ground coridander
- 1/2 tbsp garam masala
- 1/4 tsp cayenne pepper
- 1 tsp salt (use less if you wish)
- 1/4 tsp pepper (use a bit more if you wish)
4. Simmer (covered) for 15-20 minutes before adding ~1 cup (235ml) sour cream. NOTE: The sour cream is optional. For a leaner meal you can leave it out completely or add a tiny amount. It makes for a creamier dish.
I served the curry over some brown rice — not traditional, but I like the bite it has — topped with a generous amount of freshly chopped coriander (the more the merrier for me). It would also be great with some naan to mop up the extra sauce. You really can’t go wrong with this curry! I’ve made it twice so far and it’s one of the best things I’ve tasted in a long time.
*The two major changes I made from the original recipe were leaving out the onions (saute before the garlic if using) and I used chicken breast instead of thigh as I didn’t have any on hand. Obviously thighs are more succulent (and cheaper!).