Saturday, 4 May 2013

Callum Scott - Chicken Curry - It's Really Not Difficult HONEST

This is a recipe of my own devising, so I've not called it anything more grand than chicken curry, but the flavours and sauce are redolent of a lot of South Indian dishes. It's really easy to make so if anyone says that making curry from scratch is complicated but worth it, tell them to fuck off. It is worth it, but it's not complicated. Seriously. Also, if anyone says they make curry from scratch and then uses a bought curry paste or curry powder, tell them to fuck even offer. This is objectively a piece of piss, and not too expensive after the initial outlay for all the spices.

Curry Paste Ingredients
- A red onion, roughtly chopped - this is quite a sweet curry, so it works well here
-2 cloves of garlic
-A thumb-sized piece of root ginger, sliced
-2-3 long thin green chillies
-2 tsp ground coriander
-1 and a half tsp cumin
-2tsp tomato puree
-1tsp ground cinnamon, turmeric, black pepper and paprika
-2tbsp oil

How to make the curry paste:

You know all that stuff? The stuff in the list up there. Put it all in a blender. Done. How fucking difficult is that? Seriously.

Chicken Curry Ingredients
-About 400g skinless boneless chicken thighs- Don't buy breasts you idiot.
- 5 or 6 cardamom pods
- 2 or 3 cloves
- A red and a green pepper, sliced into big chunks
- Half a head of cauliflower in fairly large bits
- Half a tin of chopped tomatoes
- 1 carton coconut cream
-Some salt

How to make the curry:

Start by frying off your curry paste with the cardamom and cloves until the onions are translucent and your kitchen smells fucking incredible.
Add the chicken (might need a bit more oil), turn up the heat slightly and brown it off.
Throw in your vegetables and liquid ingredients and simmer for about half an hour till the sauce is thick and the chicken's cooked through. If the sauce thickens too soon, just add a little more tomatoes or some water.
Your curry should be fairly bright orange.

Season it, and serve it with rice, naan, or whatever you eat curry with. Either take out the cloves and cardamom or just warn people to keep an eye out for them (probably easier)

I don't understand what's so difficult about that. If there's anything about it you do find difficult it's because I'm a shitty writer, so leave a comment and I'll try and clear it up.

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