Saturday, 26 February 2011

Cauldron Curry

The one pot quickie curry!! I love many flavours, love spices & absolutely love simplicity. Here's the curry which ticks all of those boxes . .. easy, speedy & authentically tasty!! This is the curry that accompanied the samosa's & onion bhaji's  . . the naan & the pickles :)  Usually I marinate the chicken in some of the spices the day before . .. then the following day everything in the curry is sautéed & cooked in the one pot at varying times :) Effortless but sooo tasty!

 Ingredients 
x6 Chicken Breasts
Tomato Puree
Curry Powder Mix: Coriander, Cumin, Turmeric, Paprika, Curry, Ginger, Chilli, Garam Masala
(but you can just use whatever spices you have to hand & to whatever heat you prefer ie mild or hot)
Garlic & Ginger paste (I had a tiny bit left in a jar I'd bought specifically for a butter chicken recipe, but I do prefer the natural garlic & ginger root - to make a paste I simply grate both)
Root Ginger  2"
Garlic x4
Red Chillies x2
Tinned Tomatoes
Mango Chutney
Natural (I use Greek) Yogurt
(if you prefer a creamier flavour you can substitute the yogurt for coconut cream)

Red & Green Peppers
Onions

Basmati or Long Grain Rice

 Method 

  • Wash & prepare the chicken breasts. Cut up into large chucks.
  • In a large jug add the tomato puree & all of the powder spices. Using as much or as little flavouring as you prefer. We love strong flavours so I use a couple of teaspoons per flavour with an extra pinch of chilli, garam & curry
  • Peel, top & tail the garlic bulbs, crush then dice into tiny pieces add to marinade
  • Mix altogether

  • Peel the root ginger, slice into thin strips then dice, add into marinade
  • Give it all a good stir 

  • Top, tail & peel the onions. Cut unto large wedges



  • Heat some oil up in large pan & flash cook the onions for a couple of minutes only then remove from pan & put to one side
  • Do the same with the peppers & chillies, wash, de seed & slice, add to hot oil & flash saute
  • Once flash cooked remove peppers & put to one side

















  • In the same large pan add a little drizzle of oil, heat until hot then add the cubes of marinated chicken. Saute, keep turning until all sides are white.
  • Open a tin of plum tomatoes, pour onto curry , removing any hard storks at the tip of tomato
  • In the large jug, add another hand full of the mixed same spices & curry powder, add some tomato puree, some garlic paste & ginger paste stirring into thick paste. Add a little boiling hot water & mix in the curry powder & spices maintaining the thick paste consistency
  • Add the paste mix to the chicken & gently fold in the spices. Bring to the boil. keep stirring then reduce heat, add lid & leave  to cook gently until its time for the onions & peppers to be added just before serving.
  • The onions & peppers should be nicely sizzled to bring out the maximum flavour 
  • Add large tablespoon of mango chutney to the curry mixture
  • Measure out the amount of rice needed, I use 1 large cup/small mug per 2 persons
  • Rinse rice well in a colander in a saucepan, which saves water, until water turns clear
  • Once rice is thoroughly rinsed, boil the kettle, add large pinch of salt & bring rice to the boil, follow instructions, usually about 10 mins cooks it perfectly, so its still a tiny bit firm & flavour full.
  • Add large dollop of natural yogurt to the curry & fold in

  • Stir gently in, then add peppers & onions


  • Fold in the peppers & onions until everything is coated with the curry sauce
  •  Warm the serving plates in the oven 
  • Boil the kettle, in a sieve rinse the cooked rice with the boiling water
  • Tear some coriander leaves from the plant, either rip or chop the leaves to sprinkle over curry
  • Serve immediately with chutney, naan bread etc & enjoy
As we had company, I didn't manage to take any photo's of the complete meal on the plates at the dining table, but the curry & rice were served with roti breads, poppadoms, natural yogurt & mango chutney. Although, you could eat the samosa & onion bhaji at the same time but we prefer to have them as a starter with the lime pickles, chutney & yogurt.

But, here's a plateful of a Butter Chicken Curry with rice & coriander which I made a few weeks ago..


6 comments:

  1. OHHHHHHHHH what a flavorsome meal!!! Have I mentioned I LOVE Indian food??? I can almost get the aroma of this yummy curry from the pictures!!! Going to check out your bhaji's too!!!

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  2. That looks incredible. I've only had curry once in my life, and it was absolutely amazing! Saving this recipe to try soon!

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  3. Hellooo Manu, bless you we have similar taste I just LOVE curries, any kind really as long as they're flavoursome. I have a very basic curry recipe which is actually one of the most delicious curries we've tried, I'll post it up soon. The smell is divine :D Mmmmm I like a saucy curry too, so I can dip the naan or roti bread ;o)

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  4. Hellooooo Kimberly, You're very kind!! Once is never enough, do try making yours . . soon it'll become a regular Friday night feast!! Gorgeous flavours & you can create so many wondrous meals. Enjoy creating the magic :)

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  5. This is hot! Looks so good and I'm with you on it being for a Friday night for curry night (funny to hear that you do that too!) Hmmm. With all the wee extras in there like Naan, pickles, coriander. Love your step-by-step photos!

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  6. Hello Dear Jill, hope you're settling in back home :) & all is well. Think maybe its a Northern thing, we always had Girlie nights out, curry nights etc & always the favourite night would be a Friday. Favourite as most of us didn't work Saturdays :) Start of the weekend fun, guess we never lose that anticipation for a fun weekend & it all starts Friday night :) Now instead of the all night parties its a curry, dvd & a cosy night in next to a log fire ;o)
    Yes Jill, all the wee bits extra make it such a treat .. sad huh ;)
    He he the step by step photies are the legacy for my daughter ;0

    Thank you for your kindness.

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