Discussion
This is a new recipe I have found this evening and modified - absolutely fantastic with a bottle of wine or so !
[b]Bob's hot cocnut & spice curry[/b]
1 chicken - separated into breast & thigh / drumstick
3 cloves garlic - chopped
2 small onions - chopped
2 oz butter and 2 oz veg oil
10 cloves
10 cardomoms
2 star anise
2" stick of cinnamon (broken into 3)
2 teaspoons cayenne pepper
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons coarse ground black pepper
2 teaspoons tumeric
1 cu in ginger - finely chopped
14oz tin chopped tomatoes
4 fl oz boiling water
4 oz desicated coconut
2 teaspoon salt
1 teaspoon garam masala
1 lemon, squeezed
Prepare the chicken and noins/garlic and measure out the spices.
Heat the oil over a medium/high heat with the butter until hot. Add the onions and garlic and stir fry until just soft. Add the whoile spices and continue to stir fry until the onions begin to brown on the corners. Add the dry spices, ginger and chicken legs and stir for a further 2-3 minutes.
Add the chicken breasts and tomatoes and stir fry for a further 5 minutes. Add the boiling water and the desicated coconut. turn the heat down and simmer for about 40 minutes until the chicken is cooked.
Remove from the heat and add the garam masala and the lemon juice - stir well.
Serve with plain rice, saag bhaji, carrot salad and chutneys :yum:
Bob
[b]Bob's hot cocnut & spice curry[/b]
1 chicken - separated into breast & thigh / drumstick
3 cloves garlic - chopped
2 small onions - chopped
2 oz butter and 2 oz veg oil
10 cloves
10 cardomoms
2 star anise
2" stick of cinnamon (broken into 3)
2 teaspoons cayenne pepper
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons coarse ground black pepper
2 teaspoons tumeric
1 cu in ginger - finely chopped
14oz tin chopped tomatoes
4 fl oz boiling water
4 oz desicated coconut
2 teaspoon salt
1 teaspoon garam masala
1 lemon, squeezed
Prepare the chicken and noins/garlic and measure out the spices.
Heat the oil over a medium/high heat with the butter until hot. Add the onions and garlic and stir fry until just soft. Add the whoile spices and continue to stir fry until the onions begin to brown on the corners. Add the dry spices, ginger and chicken legs and stir for a further 2-3 minutes.
Add the chicken breasts and tomatoes and stir fry for a further 5 minutes. Add the boiling water and the desicated coconut. turn the heat down and simmer for about 40 minutes until the chicken is cooked.
Remove from the heat and add the garam masala and the lemon juice - stir well.
Serve with plain rice, saag bhaji, carrot salad and chutneys :yum:
Bob
UKBob said:
Are the ten condoms for afterwards?
Praps you fill them with curry, and then swallow them hole. To avoid having to taste curry if you're vegetarian or something
(course I know how to spell hole)
That'd be convenient, because your food would already be poo shaped.
Garam Masala which literally means hot (Garam) spice (Masala) is not an spice in itself. It is a spice blend used throughout India and the rest of the Indian Subcontinent.
This special blend of spice is used in a small quantity at the end of cooking or fried in the beginning of cooking to add a subtle flavor to the cooked dish. Please note, garam masala must be added in small quantities, or else it will overpower the dish.
Many different kind of Garam Masala is found depending on the region and the personal taste. Garam Masala can be found easily in international section of any big groceries store in west or in any Indian or South Asian shops. The most common way of making Garam Masala is given below.
Ingredient
30 green cardamom pods
15 cloves (laung)
5 black cardamom pods
4 pieces mace
4 pieces cinnamon (2.5 squared cm)(dalchini)
5 tbsp cumin seeds (jeera)
2 tbsp coriander seeds (dhaniya)
1 tbsp fennel seeds (saunf)
1 tsp black peppercorns
1/2 tsp fenugreek seeds (methi)
I hope this helps.
This special blend of spice is used in a small quantity at the end of cooking or fried in the beginning of cooking to add a subtle flavor to the cooked dish. Please note, garam masala must be added in small quantities, or else it will overpower the dish.
Many different kind of Garam Masala is found depending on the region and the personal taste. Garam Masala can be found easily in international section of any big groceries store in west or in any Indian or South Asian shops. The most common way of making Garam Masala is given below.
Ingredient
30 green cardamom pods
15 cloves (laung)
5 black cardamom pods
4 pieces mace
4 pieces cinnamon (2.5 squared cm)(dalchini)
5 tbsp cumin seeds (jeera)
2 tbsp coriander seeds (dhaniya)
1 tbsp fennel seeds (saunf)
1 tsp black peppercorns
1/2 tsp fenugreek seeds (methi)
I hope this helps.
chim girl said:
Bob, do you deliver? 
'No!', that is not an opportunity for the rest of you to throw in a Peter Kay joke.
Only for select customers - but its not cheap fuel for the tivs costs a bit ! You and adam are welcome to drop in anytime.
>> Edited by Bob the Planner on Tuesday 27th September 21:05
D_Mike said:
from where do you get garam masala? or do you make your own?
You can make it (as was just posted), but, at least in the US, you can buy it. I have some made by McCormack (www.mccormick.com), that I bought at the grocery store don't know if they have this brand in the UK. So, some stores are starting to carry it and not just specialty places.
>> Edited by seafarer on Tuesday 27th September 23:03
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