Traditional Indian Spicy Curry?!
Answers: Can anyone give me a recipe for a very hot and spicy curry please? I don't mean a bland but hot curry, but something instead something that has depth of flavour and tastes yummy. It's only for 2 people so don't need loads but everything I try either ends up bland or just burning my mouth off.
This is a great recipe, you can halve the ingredients for 2 people.
SPICY CHICKEN CURRY
Ingredients:
1 lb chicken pieces, boneless/skinless
1 large onion, diced
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled & finely minced
3-4 small Thai green chilies, finely minced (to taste)
1 can of tomato puree (if you use crushed tomatoes, puree them)
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp garam masala
2 tsp red chili powder (to taste)
salt to taste
juice of 1 lemon
oil (veg or canola)
water as needed (or chicken stock)
freshly chopped cilantro leaves for garnish
METHOD:
In a large deep skillet on medium high heat, add 2 tbsp of oil and saute the onion until slightly browned. Add the ginger & garlic, stir fry for 1-2 minutes and add the spices. Stir fry & let the spices cook out for 3-4 minutes until fragrant. Add the chicken pieces and mix to coat well. Once the chicken has turned opaque, add the tomatoes, green chilies and a little water to cover.
Reduce the heat, cover & let simmer 10-12 minutes. The chicken should be fully cooked but tender & juicy. Add lemon juice, adjust the seasonings, garnish & serve.
From Food and Drink Magazine Autumn 2006. An unusual curry for the curry aficionado. West Indian Curry is slightly different-the mix of spices is a little sweeter with more cinnamon, anise and turmeric in it and there is no chili. You can add the lethally hot Scotch bonnet chilies into this or use hot sauce to spike it up afterwards. You can purchase West Indian curry powder, if desired. You can also turn this into an Indian curry by using Indian curry powder or paste. This is an interesting method to make this dish. You actually just reheat the meat in the curry mixture when needed, making it perfect for elegant entertaining. West Indian sweet potato is called boniato and it is drier than our sweet potatoes. If it is not available, use sweet potato.
curry mixture
2 tablespoons coriander seeds
1 1/2 teaspoons anise or fennel seeds
1/2 teaspoon black mustard seeds (optional)
1/2 teaspoon cumin seeds
1/2 teaspoon jamaican allspice
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
meat and vegetables
2 tablespoons vegetable oil
2 lbs beef sirloin or tenderloin , cut into 2-inch (5-cm)
salt
1 cup chopped onions
1/2 red pepper , diced
1/2 yellow pepper , diced
1 small white west indian sweet potato , peeled, cut into 1-inch (2.5-cm)
1 cup chopped tomatoes , fresh or canned tomatoes
2 cups beef stock or chicken stock
2 tablespoons lime juice
1/4 cup chopped fresh coriander
Directions
1 Place coriander, anise or fennel, black mustard seeds, cumin seeds and Jamaican allspice in a dry skillet over medium heat. Stir seeds together until mixture smells fragrant. Remove from heat and grind in a spice grinder. Stir in turmeric and cinnamon.
2 Dredge meat with 1 tbsp (15 mL) curry mixture, reserving remainder. Season with salt.
3 Heat oil in a sauté pan or deep skillet over high heat. Add meat in batches and sear until well browned on all sides, about 4 minutes. Remove from skillet and reserve. The meat should be rare.
4 Add more oil to skillet, if needed, reduce heat to medium and add onion, red and yellow peppers, sweet potato and 1 tbsp (15 mL) spice mixture (there may be some left over). Sauté until onions are softened. Add tomatoes and stock. Bring to boil, reduce heat and simmer for 20 minutes or until sauce is thickened and sweet potato is cooked. Stir in lime juice.
5 When ready to serve, reheat sauce and add meat. Simmer together for 5 to 8 minutes or until meat is hot and a little more cooked. Sprinkle with coriander just before serving.
Recipe makes 6 servings