I love a good Curry, and also even a take out our local is great. I saw a instagram page: the other day with the hashtag #fakeaway and I loved it, so this post is in honour of that. Make your own Takeaway, thus #Fakeaway.
For those times when you want to create a delicious combined vegetarian and carnivore meal for a large group for dinner this is great, and Curry is always delicious the next day so double up and save or pop in a freezer bag and have as a universal back up to save money rather than the takeaway.
I’m a firm believer that in your kitchen you can use as little or as much equipment as you can afford, I will always give options or alternatives, there are some basics you require but at the end of the day good old elbow grease covers the bases most if the time.
- Curry creation is great as equipment is truly minimal or as extravagant as you want to make it:
1. Pestle and Mortar,
- Electric Grinder ( or a good solid preferably wood bowl and a rolling pin)
- Pans, saucepans, frying pans all useful
- Scales, if not use your hands , teaspoons, measuring cups or just add a little at a time and……
- 2 tsp Ghee
- 2 tsp Rapeseed Oil
- 2 inch piece of ginger, grated
- 3 cloves of garlic, grated
- Spice mix (see below)
- 1 large onion, thinly sliced try Bombay onions if you can find them, slightly stronger in flavour
- 1-4 -dependent on your tastebuds – i use 1-2, green chilli cut in half ( remove seeds if you don’t want extra heat in your curry )
- Sweet potato diced 1cm cubes
- 1 aubergine diced 1cm cubes roughly
- 1 tin of coconut milk
- 1 beaten egg egg, 2 dsp flour,
- 4 tsp desiccated coconut
- 4 organic chicken breasts
- 250 grams of fresh spinach leaves or 2 large handfuls of washed , chopped or ripped by hand
- 3 tsp poppy seeds
Spice Mix :Grind your spices fresh if you can, from whole seeds ( if not pre ground same measurements)
1tsp of each of these
Cinnamon (I grind a whole cinnamon stick, or bark )
Cardamon black or green 6 pods grind whole or crack open and use crushed in a pestle and mortar
Curry leaves x 4
Method or How to…
Put your ghee and oil into a pan and stir in your ground spices, onion, ginger, chilli and garlic . Cook on a low to medium heat until the spices release their scent and the onions, garlic and ginger are softened and starting to caramelise a little. Put in your cubed aubergine and sweet potato, stir so they get coated in your delicious spice mix and brown a little `(About 5-7 minutes)
Pour in your coconut milk and simmer – if it thickens add a little extra water or stock and allow to cook for 20-30 minutes until the potatoes are soft
Using 3 plates Put Flour , beaten egg and desiccated coconut on each plate. Place the chicken in each plate until coated starting with flour, egg and finally coating in desiccated coconut ( you can add panko crumbs if you like also). Pan fry in a little ghee/butter until brown and crispy, bake in the oven at 180 for 15-20 minutes until cooked through.
When ready to serve stir in the spinach and poppy seeds , allow the spinach to wilt a little and then you curry is ready, add your cooked crispy coconut chicken.
- To make more substantial vegetarian dish you could make a bean patty and coat with the same mixture, ( Bean Patty using tinned or soaked beans, pulse in your food processor or use a potato masher, add an egg and season with garlic , chilli and ginger minced or grated so you dont get big chunk , season, add garam masala beat in the beaten egg ,make into rounds and put int the fridge to set a little ; about 10-30 minutes,and then coat each chilled bean patty with the coconut /panko mix and pan fry until golden – I bake mine as well for about 10 minutes)
- Add lentils to your curry to make more of a dhal