Easy chicken curry

Ingredients:

1 Onion
2 tomatoes
2 -5 chillies depending on preference
4 yukon gold potatoes
2 chicken breast with bone in
2 carrots
3 garlic cloves
1 small nub of ginger
2 strips of spinach
Handful of coriander

Masala mix:
Tumeric
Cumin
Chilli powder
Curry powder
Salt
Ginger powder
Cinnamon sticks, star anise, cardammom and cloves whole 

Place a small pot of water to boil with the carrots potatoes and spinach

Fry the masala mix in oil
Add the onion garlic ginger and tomato

Fry till almost luiqiified then add the chicken, stir fry till brown.

Now add potatoes,  carrots,  boiled veg water and all into the chicken pot.

Simmer on low heat for 10 - 15 mins or until chicken is done.  With bone in chicken and drumsticks you can cook for ages but boneless chicken is easy to over cook and rubberize so don't fuck it up.

Add cilantro when done or near the end.

Stir in tomato paste, butter, milk or yogurt to make this curry more red or creamy.

Malaysian Auntie Schools Ramsy on Correct Rendang Curry Making

Rendang Curry is a Malay specialty and is something which cannot be fucked with.

See this Auntie show Gordon how to cook the coconut based dry curry - great to eat with Bread like Roti Canai!

Pumpkin Curry

Pumpkin is an awesome gravy maker and looks a lot like meat when in the mix.

I steamed the carrot and pumpkin for about 15 mins before to get it nice and soft then just bunged it all together and cooked on low for 30 mins or so.

Ingredients:

Half a Pumpkin in thick cubes
3 or 4 carrots cubes
garlic 3 cloves
ginger about same as garlic
rendang curry paste or any yellow/red paste
beef(or chicken or pork) chunks soaked overnight in milk and yogurt
thick cubes of hard tofu
1 pack of coconut milk

you can add these in some kind of order or just bung em all in together, its pretty much impossible to fuck up.

If you overcook the pumpkin, it becomes a part of the coconut milk broth which makes a gravy that is out of this world. You could just siphon off the gravy and sell it as your take on pumpkin soup but i prefer my soup chunky.

Bamboo Shoot Curry

My attempt at one of my manipuri friends firm favorites- bamboo shoot.

This can be done with meat or just on its own, as the bamboo is a very strong flavor. Bamboo shoots are the slimy yellow oblong things that look a bit weird.



Basic yellow curry - fry up some ginger, onion, garlic and fresh tumeric(if u have it). Add some yellow curry powder to the mix and soy sauce or a bit of salt. If you have it available, a dollop of red curry paste doesn't go wrong here, but be sparing. Dont use any of those intense indian curry pastes in a jar as they are too strong and salty.

If u only have Patels Mild Curry Paste in a jar skip it, the specialists really only use a little yellow curry powder when they make this and I put in the red because I like to add bit of a mix to the color scheme.

A better substitute for some color would be using red delicious Palm Oil which you can find at african supply stores and which turns the curry a very nice reddy yellow and tastes great.

once the oil is bubbling and your base is looking good, add in the bamboo shoots and potato, cut in bite size chunks.

after they have been tossed in the oil and browned a little bit add some water and let simmer on low heat for about 15 mins or longer if u got the time. the only thing that will degenerate will be the potato, the bamboo is formidable and can hold its own.

This is a great curry with rice and usually in combination with at least 1 other curry. In my manipuri house they always eat their curries with a side relish which is the specialty of the region and usually features large amounts of the famous bhut jolokia or Ghost Chilli.



Ingredients:
red curry paste
yellow curry powder
ginger, garlic and onion
1 potato peeled
3 or 4 stalks of bamboo shoots fresh (or canned)
splash of soy sauce
fresh tumeric if you have it. powdered if u must.
couple of chillies to taste