March 2003 Archives

This is a quick variation of a Chicken Madras. Nothing particularly special, but you can't get a decent hot curry any faster than this (well, you can, but I wouldn't recommend it). Takes about 30 minutes total and serves up to 4.

• 2 tablespoons ghee or vegetable oil
• 1 onion, chopped
• 600g boneless chicken breasts, cut into small pieces
• 1 capsicum (green bell pepper), deseeded and cut into ½" rings
• 5 fresh green chilies, chopped
• 1 small piece fresh ginger, chopped
• 1 can tomatoes
• 2 teaspoons tumeric
• 3 teaspoons coriander
• 1 teaspoon ground cumin
• 1 teaspoon hot chili powder
• 1 teaspoon paprika
• 1 large bunch green coriander, stalks and leaves chopped separately
• 1 ½ teaspoons garam masala
• salt

Heat 1 tablespoon ghee (or oil) in a large frying pan or wok and fry the chicken pieces until white all around (and slightly yellowish), then remove from the pan and put aside.

Add the second tablespoon ghee, put in the chopped onion and fry until brown. Then add the capsicum, ginger and chilies and fry briefly for about 1 minute.

Whizz the tomatoes in a blender, then pour the purée into the pan; add the tumeric, coriander powder, cumin, chili powder, paprika, salt and coriander stalks. Stir well and cook over high heat for a few minutes. Then add the reserved chicken pieces, reduce heat, cover and let simmer over low heat for about 15 minutes, stirring occasionally.

Turn off the heat. Stir in the coriander leaves and garam masala. Let stand for a few minutes, then serve with rice and/or chapatis.

This is another one of my favourites. Not only is it the simplest curry recipe that I know of, it's also extremely tasty.

• 4 tablespoons vegetable oil
• 1 small onion, chopped
• 1-2 cloves garlic
• ½ teaspoon ginger powder
• 3 fresh red chilies or 1 teaspoon ground dried chilies
• 1 teaspoon tumeric
• 1 teaspoon mustard seeds
• 1 tablespoon coriander powder
• 1 tablespoon wheat flour
• 2 tablespoons lemon juice
• 1 cup (250 ml) coconut milk
• 500 g sole fillets (also tastes great with shark)
• salt

Heat the oil in a large frying pan or wok, add the onion and fry until brown. Add ginger, chilies, tumeric, coriander and mustard seeds and fry for a few minutes more over low heat, making sure the spices do not burn.

In a bowl, mix coconut milk, lemon juice, flour and salt, then pour the mixture into the frying pan. As soon as the sauce thickens, put in the fish fillets. Squeeze the garlic through a garlic press and put it on top of the fish fillets.

Cover the pan with a lid and let everything simmer over low heat until the fish is well done (about 15 minutes, depending on the size of the fish). Do not stir while it's cooking, just shake the pan from time to time so that nothing sticks to it. Serve with rice and/or chapatis.