This is true…check it out:
Back in UK I used to be known as king of curry, I haven’t made a curry for a long time tho, so I was having some kinda cravings, so I decided to see if I was still up to making a mouth-watering pot of spicy love.
If you follow this, you should end up with about the same results..This is a healthy option curry with no coconut milk.
First up preparation, chop up your chillis (depending on how spicy you want it, can also use whole chilli padi if you like).
Plenty of onions, any kind is fine, big french onions or the smaller red ones, whichever you can get.
Diced garlic, normal rule is around 1 glove per person, plus a couple more. So the 4 people would be 4 diced and 2 whole, the whole ones just make some slits in them to help the flavour get out.
Then 3-4″ of roughly sliced fresh ginger.
Fry it all up in your curry pot with some oil and a little chilli powder, tumeric, cumin seeds, whatever you have lying around. put some sugar on the onions too to help then soften and brown. When frying the order generally would be, garlic, ginger, chillis, onions.
After that add in the chicken and give it a good stir. At this point you can sprinkle a little curry powder in the mix. I prefer chicken thighs as the bones from the chicken gives a nice flavour.
While you were doing the above, boil the kettle, in a jug or pot or whatever mix one chicken stock cube with 3/4 of a pint of water, make sure it’s dissolved, add in half the pack of curry powder and the 2 whole garlic gloves, give it a stir and leave it to sit while you continue (if you want to use chili padi, add them into the stock mix now).
Next add a whole tin of diced plum tomatoes (the plain ones without the herbs) and whatever veggie you fancy, this time I used ladies fingers, which is generally a good choice. Because tomatoes are naturally sweet, whenever you cook with them you have to add a good dose of salt, so do that now.
Also add in a few diced potatoes.
Then simmer on the lowest heat for an hour or so, really depends on how hungry you are and how’s your patience, the longer you simmer it, the smoother the flavour gets and the thicker it becomes. So after the hour it’s up to personal taste. I like around 1.5 hours. Just before it’s ready, perhaps when you put the rice in, throw in some aubergine.
Another 20 mins or so it’ll be ready to eat, and should come out looking something like this.
And yes I’m so pro, I don’t use a rice cooker, I cook my rice in a saucepan!
You might well have some left, so keep it in the fridge overnight, the next day heat it up in a pan and buy some nice roti canai from your local mamak, instant dinner!