CURRY!

Had a little fun in the kitchen today. Curry is known across the world as this wonderful blend of mostly spices and some herbs. Today I made a curry powder blend for channa and a curry paste for chicken. Now this is not the traditional way we make curry in T & T. Although some of the spices are frequently used I mixed a unique blend. There are a lot of spices to be experimented with and I wanted to showcase some unusual spices to add to the blend. If you researched curry dishes you will find thousands of recipes and they are all made differently. I love this because you can get to keep creating new tasty dishes each time. Toasting the seeds really does enhance the flavour of the dish. I hope this will inspire you to try and make some of your own curry blends. Enjoy!

Curry Powder Blend | Curried Channa

• 1 tsp Coriander seeds
• 1 tsp Geera/ Cumin seeds
• 1 tsp Turmeric powder
• 2 Garlic cloves
• 2 tbsp Cuisine Soya Bean Oil
• 2 cans Cuisine Chick Peas
• 1 small Onion
• 2 tsp minced Garlic
• 5 Curry leaves
• 1 ½ C hot water
• 3 tbsp Herb Blend: Chive, Chadon Beni and Parsley
• Salt- To taste
• Black pepper – To taste

Method

• Place a pan on medium heat and toast the coriander and geera seeds. Note: (Make sure to toast and not burn the seeds as that burnt taste will impact on the flavour of the dish. )
• Place into a mortar and pestle and grind until a powder has been formed and all the seeds have been crushed.
• In a bowl, mix together the toasted blend of coriander and geera with the turmeric powder.
• Hot oil on medium heat and sauté garlic cloves until brown. Add onion, garlic and allow to sauté for 2 minutes.
• Add curry leaves, curry powder blend and mix well. Allow to cook for another 4 minutes.
• Wash and strain the chick peas from the can and add to the pan. Add salt, black pepper, water and mix well. Cover and maintain on a medium to low heat for 15 minutes. Note: (Allow liquid to reduce by half and add the mixture of green seasonings)
• Serve hot and enjoy!

Curry Paste | Spicy Curry Chicken

• 1 tsp Coriander seeds
• 1 tsp Geera seeds
• 1 tsp Mustard seeds
• 1 tsp Fenugreek seeds
• 2 Garlic cloves
• 1 tsp Cayenne pepper
• 1 tsp Turmeric powder
• 1 tsp Cardamom
• 3 tbsp Hot water
• 1 small Onion
• 3 tbsp Garlic
• 3 tbsp Ginger
• 3 small Tomatoes
• 5 Curry leaves
• 1lb Boneless Chicken breast- seasoned
• 3 tbsp Herb Blend: Chive, Chadon Beni and Parsley
• ½ C Hot water
• Salt- To taste
• Black pepper- To taste

Method

• Place a pan on medium heat and toast the coriander, geera, mustard and fenugreek seeds.
• Add the seeds into a mortar and pestle and grind until a powder has been formed and all the seeds have been crushed.
• Hot oil on medium heat and add garlic cloves. Allow to sauté for 2 minutes.
• In a bowl, mix together the toasted blend, cayenne pepper, turmeric and cardamom powder. Add the hot water, mix well and set aside.
• Into the pan with the sautéed garlic add onion, minced garlic and ginger. Mix and sauté for two minutes.
• Add tomatoes, curry leaves and let the mixture sweat for 5 minutes. Include the curry paste and cook for another 5 minutes.
• Place chicken, green seasoning and mix well. Cover and let sit. Note: (Do not be tempted to add additional water at this point. Allow the chicken to spring its own water first.)
• Add additional water after the first 5 minutes just enough to create some sauce for the mixture.
• Cook covered until the chicken is soft.
• Serve with your favourite side dish and enjoy!