Re: What in the Hell is Wrong with New York?; Now Have Nearly Half the COVID-19 Cases
The only time I've had good curry is when it was made insanely spicy. In other words, it takes much, much stronger flavors to mask the blandness of curry in order to make the dish work.
There are no bland curries. A curry without spices is not a curry.
Ingredients
1 tbsp. coriander seeds
2 tsp. cumin seeds
1 tsp. fennel seeds
1 small onion, quartered
6 large tomatoes, quartered
1 red chilli, deseeded
2 cloves garlic, peeled and cut into chunks
3cm (1 3/4in) piece ginger, peeled
2 tsp. turmeric
2 tsp. ground cinnamon
3 tbsp. ghee
6 curry leaves
12 skinless, boneless chicken thighs, thickly sliced
400g (14oz) tin chopped tomatoes
300 ml (10 fl oz (½ pint)) chicken stock
1/2 tsp sugar
juice of 1/2 lemon
75 ml (3 fl oz) natural yogurt
Directions
In a large, wide pan or wok, dry fry the coriander, cumin and fennel seeds for 2-3min until fragrant and just beginning to pop. Grind them to a fine powder using a pestle and mortar or spice grinder. In a food processor whiz the onion, tomatoes, chilli, garlic, ginger, turmeric, cinnamon and ½tsp salt to a smooth paste, or purée the ingredients using a stick blender.
Gently heat the oil in the same pan as the spices. Add the spice powder and paste along with 3tbsp water and the curry leaves. Sizzle on low heat for 10min until some of the spices’ natural oils are visible.
Add the chicken, tomatoes and stock to the pan with the sugar and lemon juice. Simmer for 30min until the meat is cooked through. Set aside to cool for 10min before stirring through the natural yogurt. Serve with steamed rice and poppadums, if you like.