There is one thing I thought I would write about, but I decided not to ;) and instead I will just write the recipe for this delicious curry today. The list of ingredients are very long and looks daunting, as in any other curry recipes, but it's really very easy if you have - red chillies, cumin seeds, cardamon seeds, coriander seeds, turmeric, and garam masala. Cooking and eating your home-cooked curry is a joy. You know what's in it.
There are lots of nice Indian ladies in London. I used to work with a few of them. I have befriended one at a dry cleaner, another one at my local supermarket. I can always ask some advice and tips :)
I use a pepper grinder for grinding these seeds and wash it each time. I usually make my own curry and buy freshly baked naan bread from an Indian restaurant around the corner.
Ingredients (for 2-3 people):
(for chicken marinade)
500g boneless and skinless chicken thighs, cut into 5cm pieces
2 garlic cloves, finely grated
2cm ginger, finely grated
1 teaspoon of salt
1 teaspoon of red chilli (dried or freshly chopped)
1 teaspoon of lemon juice
60ml yoghurt
1 teaspoon of garam masala
1 teaspoon of tumeric
1 teaspoon of ground cumin
(for sauce)
30g butter
2 garlic cloves, finely grated
2cm ginger, finely grated
2 cardamon pods, seeds taken out
1 teaspoon of coriander seeds
1 teaspoon of red chilli (dried or freshly chopped)
1 teaspoon of garam masala
1 teaspoon of tumeric
1 tablespoon of lemon juice
400g tomato tin
2 tablespoon of tomato puree
30 butter
50ml double cream
handful of chopped coriander leaves
Put all the ingredients for the chicken marinade and leave overnight if you can or for at least 3 hours in the fridge.
Heat the grill. Lay the chicken pieces with marinade on the grill rack without overlapping. Grill for about 7-8 minutes, turn them over, and grill for 7-8 minutes. When they are nice and brown, take them out on the plates.
Now get on with the sauce. Grind cardamon seeds and coriander seeds into powder. Put the butter into a largish pan and fry garlic and ginger with all the spices for about 2 minutes. Add the tinned tomatoes, tomato puree, cream, and lemon juice and mix with spices. Put all the grilled chicken pieces into the pan, stir everything, and add salt and pepper to taste. Cook on a gentle heat for about 30 minutes. Sprinkle some chopped coriander leaves before you eat. Enjoy!