This recipe was given to me by a very close friend, Yussuff. If you get this right, you will be cooking one mean curry…..
INGREDIENTS:
1 Whole onion chopped into small pieces i.e. not too small.
3 Cloves of Garlic chopped into small pieces
10 kg Chicken: This should be free range chicken chopped into KFC size pieces. We always take the skin off the chicken as this is the part with most fat.
4 Heaped spoons of Curry powder: This is a bit intuitive and you need to be careful with this. The curry powder is what will give the curry the taste.
Yussuff used 4 very heaped soupspoons of Lalah’s curry powder. You may not get this brand of curry powder where you are or you may prefer to mix your own spices. Just make sure that you have sufficient powder.
Vegetable oil. I use olive oil, so I guess you can use the oil you would generally use.
2 kg Potatoes
Small tin of peeled tomatoes
IMPORTANT: I should also add that prepared Curry Powder contains salt. And this percentage could be between 5% and up to 20% of the powder. So if you or a member of your family have problems with high blood pressure, it may be best to buy the individual spices and mix yourself. This could be fun as you can choose the ones you like and the ones that is best for your blood type.
COOKING INSTRUCTIONS:
EVERYTHING IS DONE ON A SLOW FIRE:
PREAMBLE……
This is NOT a fast food meal. Although it does not take a long time to cook you will need to have time to get all the preparations right. It’s nice to cook this in a kitchen with some family and friends, although only two people will actually be working.
You have to make sure that you have a big enough pot. West Indians have what is called a CARAHEE, which is a cast iron pot that has a rounded bottom. If you don’t have one of these, just a large normal pot will be fine. (Imagine: The size of the carahee that we used was too big for a single burner of the cooker, so it was necessary to use two of the burners).
We were cooking 10kg (20lbs) of chicken, so the quantities detailed will need to be adjusted for smaller weights. Just be careful on the curry powder quantities.
Yussuff seasoned the chicken overnight in garlic and mixed spiced. You could chose not to but this does make a difference.
The mixed spices that he used was from the brand RAJAH, whose ingredients were: salt, paprika, sugar, mustard flower, flavour enhancer-monosodium glutamate, black pepper, onion, garlic, celery, herbs, spice extracts…..you can choose to season with a selection of spices…..always worries me these monosodium glutamates…..
This is IMPORTANT. HE DID NOT ADD ANY WATER during the cooking process as he always cooked with the lid to the pot. This makes the curry drier and much tastier. Don’t, however, be afraid to add water if the curry is sticking to the pot. If you do add water make it hot water (if cold water is added it will have an effect to what’s in the pot, as we are cooking on a low burner) and add soup spoon quantities at a time. By cooking on a slow fire, the water created by cooking with the lid closed and naturally from the ingredients will be sufficient.
2. STEP BY STEP DETAILS:
· Slowly heat the oil.
· When the oil is hot, fry the onions until they slightly golden.
· Add garlic at this later stage. Onions obviously take longer to cook, so adding the garlic later will avoid burning.
· When the onions and garlic have cooked (and this means slightly brown) add curry powder.
Slowly mix the curry powder into the natural juices created from the cooking process. Let this cook slowly for about 20 minutes. You can add a slight drop of hot water if necessary, but don’t over do it, as this will weaken the taste of the curry. The curry should cook in the oil and the onion/garlic and the steam created from cooking with a closed lid. Occasionally stir this mixture as to ensure that it does not stick to the pot.
· After the curry powder has cooked (and you have to remember that these are spices that need time to cook) add the chicken pieces. You will need to stir the curry paste into the chicken as much as is necessary to ensure that all the pieces are well covered. Depending on the quantities you may want to do this in stages.
· Potatoes will take approximately 20 minutes to cook although the longer cooked the more they will absorb the curry flavour.
· Add the small tin of peeled tomatoes finely chopped.
IMPORTANT: Keep the lid of the pot at all times when not stirring. The natural liquid of the chicken will create the liquid that will make the sauce that you need.
Chicken will take no more than 1 hour to cook. But don’t rush this. The longer and more patient you are, the better the curry will taste.
4. SERVE WITH BASMATI RICE:
I say Basmati as that is my preference. See separate cooking instruction.
5. PREPARE CHICKEN:
Use fresh chicken, preferably farm fresh. The more you know about where your food comes from, the healthier you will be. Remove skin (this is a preference of Yussuff). He generally uses just the thigh and leg of the chicken, although I quite like the wing and breast of the chicken. The breast, if pieces are too big, will be very dry, so use small pieces for best results.
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September 21st 2006 Posted to
Recipes
