Indian Curry
This recipe is originated from a legendary curry restaurant in Japan, which now does not exist.
It is not completely same as the original, since I do not know the true recipe, and I also added some ingredients of my favour.
But anyway, it’s good... at least, to me!
For 4 people
For curry spice
1. Cardamom
2. Coriander
3. Cinnamon
In powder, mix them in the ratio 1:1:2.
In total, you would need about one big spoonful (about 20g).
If you can get whole ones, it is better... but usually it is difficult to find.
Maybe the cinnamon, and the below ones are the most likely ones you can find in a supermarket.
4. Cloves (whole) 10
5. Pepper (whole) 15
Also,
6. one or two pinch of chili pepper
if you like very hot curry. But even without, it gets quite hot.
7. Salt as appropriate
For the ingredients
piece of ginger (20g)
1 soup stock
2 onions (200g)
chicken 500g
2 tomatoes
1 peperoni (red ones)
6 mushrooms
2-3 potatoes (200g)
yogurt 200g
Water 600cc
Olive oil for cooking
Rice 300-400g
The amounts are adjustable.
The total time needed for cooking is about 1.5-2hours.
Optional: Marinate the chicken in salt and pepper, small amount of curry spice, and 3/4 of yogurt before cooking.
0-r. Wash the rice in a pot which has a lid. Add twice the amount of water,
and let the rice absorb the water more than an hour. If you want a really strong aroma,
you can also add small portion of cloves and cardamoms to the pot of rice. It will make a spice rice.
1. Mince the onions, and grate the ginger.
2. Cook 1. in a big pot or frying pan with olive oil, in low temperature.
It is better if you cook them slow and make them browner.
3. While doing 2., cut the other vegetables and meat in any size you wish.
4. Add the veggies except potatoes in 2. and continue cooking till they are cooked.
5. Make some place for the chicken in the pot/pan, and brown the surface.
(If there's no place, find another pan)
6. Add the spices. Leave a small portion to add later.
7. If the pot/pan is big enough, add the water and soup stock, and let everything boil.
If not, move it into a big enough pot and be sure to scrape off the titbits into it.
8. When the soup boils take out the scum (the bubbles accumulated on the surface) , if you want.
9. Cook in a low temperature, at least 30 min. The soup will get dense. Occasionally stir to avoid burning.
10. When the soup is about 2/3-1/2 compared to the beginning, add the remainder of yogurt.
If you did not marinate the chicken with the yogurt, you can add the yogurt now. Try the taste to see if the spice is working.
If it is too spicy, you can add more yogurt. If in contrary, add the spice.
11-r. Put the lid on the pot with the rice, and boil it with high temperature at first.
When the water boils, lower the temperature. Cook in total, about 16min. NEVER open the lid.
You have to bet on the result. Sorry. If you use the pressure pot, you need to cook about 10min.
12. By the time rice is cooked, the curry is almost ready. Add the preserved spices, and cook in low temperature.
After cooking the rice for 16min, you have to wait for additional 10min for steaming.
In this final stage, correct the taste, add spices and salt to the sauce.
13. Serve the rice, and add the curry sauce on top. Enjoy!
Disclaimer:
I take no responsibility in any case of failure.
In case of success, it is totally due to the original recipe. And you (or the cook).
31.12.2012