Thursday, 14 October 2010

Chicken Curry

I looked through a few online recipes for this and synthesised it from those. It was very nice. One of my most successful experiments (which went much better than what I'm currently doing in the lab).
For 4:
1.8 kg chicken thighs
3 large onions
2 chillis
1 can coconut milk
1 can tomatoes
1 chicken stock cube (OXO)
7 tbls cumin
1 tbls paprika
1 tbls turmeric
1 tbls chilli powder
1 tbls garam massala
1 tbls vanilla flavouring/extract
1 large frying pan or wok
1 slow cooker or large pot

1. Chop the onions into roughly quarters.
2. Finely chop the chillis.
3. Start frying the onions and chillis on a low heat.
4. Remove the skin and bones from the chicken thighs, so you're left with just meat.
5. Once the onions and chillis are soft, add them to a room temperature slow cooker pot or normal pot.
6. Add everything else to the pot. Mix thoroughly.
7. Heat on low heat for 10-12 hours in a slow cooker (or on a hob, stirring occassionally.)

Volumise: I intend to add mushrooms in the next iteration of the curry. Add more onions and chillis.
Add carbs: Add some sugar to the curry. Add some potatoes to the curry. Serve with rice. Add some tomato passata or some more tomatoes.
Add fat: Add some water at the start of cooking and mix in some almond flour about two hours before the curry is cooked. Add more coconut milk. Mix in some olive oil at the start of cooking.
Add protein: Seriously, there's about 250-300g of chicken in each of the four servings. You could add more chicken. You could serve with bits of crisped bacon.
Add three days of soaking to clean the pot: Leave it on high heat instead of low.

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