Friday, February 5, 2010

Indian Food

One of Matt's co-workers sent him home with an Indian feast a couple of days ago. It was SO delicious. So I didn't have to cook and was treated to a delicious feast! He made curry, rice a potato dish and bread. I hope he will share the recipe.

Sri-Lankan Curry

8 Chicken Thighs – Skinned

2 Large Onions – Finely chopped

4 Green Chillies - Chopped

2 Tsp Fennel Seeds

2 Tbs Tomato puree

1.5 Tbs curry powder

12 Curry Leaves

1 Tsp salt

2 Cloves of Garlic - Chopped

1 Inch sized piece of ginger - Chopped

1 Tsp Lemon Juice

Vegetable Oil

Fry the onions and chillies for 2 minutes

Add the fennel seeds and curry leaves and fry onions until golden.

Add chicken and cover for 2 minutes

Add tomato puree and curry powder and cook for 2 minutes covered.

Add 1 cup of water and cover and cook for at least 40 minutes.

Before serving add the Garlic and Ginger and Lemon juice and cook for a further 5 minutes.

Second curry

8oz Chopped tomatoes ( or use one regular can of diced Tomatos)

4 Skinless chicken breast – cubed

2 Medium onions – finely chopped

2 Cloves of garlic- finely chopped

1 Inch sized piece of ginger – finely chopped

2 Green chillies – chopped

1 Tsp Turmeric powder

0.5 Tsp Chilli powder

2 Tsp Cumin seeds

1 Tsp salt

0.25 cup of Vegetable oil

2 Tbs Madras or Jalfrezi curry paste

10 Curry Leafs chopped (Optional)

Heat the oil in a pan and add the cumin seeds. When crackling add the chopped onion and fry until golden. Add ginger and garlic and after 2 minutes add the turmeric, chilli, salt.

After 2 minutes add the curry paste mix well then add the tomatoes.

Mix well and add the chicken and chillies after 5 minutes add 2 cups of water, cover and allow to simmer for at least 40 minutes.

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