A method to make a curry

generic_curry.md

A Generic Curry Recipe

It's kinda sour like a sambar and kind of hot like a chilli but here. It's not authentic Indian food at all but it works and it is delicious.

Ingredients

For the paste:

• Cardamom
• Fennel seeds
• Ginger
• Pepper
• Cumin
• Cinnamon
• Coriander seeds
• Tumeric
• Garlic
• Tomato purée
• Lemon
• Some oil (I like olive oil)
• Salt

The rest:

• 1 mild onion
• Sugar
• Salt
• Tomatoes
• Chicken stock
• Chicken (any part, depends what you want to eat, put some legs, dice some breast, up to you)
• 1 chilli
• Coriander leaves

Doing it

The paste:

The mix of spices is up to you, it smells like it is going to taste so find the right mix by smelling your way to it. It's a trial and error process but is not a big deal since you can shelve what you don't use and re-mix it next time. I like the greater use of cumin but really it is down to personal taste.

1. Start by making the paste: Toast of all the spices and garlic in a dry pan, keep it dry and moving so you don't burn it. It will become quite fragrant and at this point it is ready.
2. Put in a pestle and mortar and add the tomato purée along with about 1/4 lemon's juice and a splash of oil and beat it into a smooth paste.

Cooking:

I find that sometimes tomatoes that are too new can be a little bit bitter, in this case have your sugar that I mentioned above to hand as this will take the bitterness out of the tomatoes. Taste your tomato before you start to cook so that you know. If you want to go really sour, slice some lemon and add it to the pan with the chicken.

1. Dice the onion. I like to do it fine, but if you want more texture it is fine to chop it roughly.
2. Seed the chilli. So much food gets ruined by people not seeding the chilli. If you seed the chilli you get that heat and flavour without it ruining your food by overpowering the other ingredients with burning tongue spiciness.
3. On a medium heat add the onion to a pan, season with salt and sweat it off in some oil for about 1 minute.
4. Add in the chilli and start to cook that too for a further minute.
5. Add your paste and a splash of stock then stir it in to combine it then reduce it down.
6. Add in your chicken and seal it off.
7. Prepare your tomatoes by roughly chopping them or blending them; depends the texture that you want.
8. If it looks too dry add another splash of stock and cook all that down for about 3-5 minutes until the chicken is cooked through.
9. At the last minute bruise and chop up your coriander leaf and add it into the pan.

Serve it with some bread or rice. If it is not delicious you did something wrong.