Ingredients:
· 2 medium onions
· One cauliflower head, cut into bite-sized pieces
· 3-4 chicken breasts
· 1 large (3 small) tomato
· 3 Tbsp curry powder (MDH Madras curry powder is the best)
· 1/8 tsp red pepper
· 1/8 tsp turmeric powder
· ½ tsp coriander powder
· 1/8 tsp white pepper
· 1 inch ginger root, peeled and minced
· 4 large cloves of garlic, minced
· 1 tsp salt
· ½ lime
· Cooked rice
Instructions:
2. In a large deep fry pan or wok, fry peppers in a small amount of oil until skin is soft.
3. At the same time, steam the cauliflower until soft.
4. Cut onions into strips and add to the peppers.
5. Cube the chicken breast and wedge the tomato.
6. Push peppers and onions to one side of the pan/wok.
7. Put chicken, tomatoes, curry powder, red pepper, turmeric, coriander, white pepper, ginger root, garlic, and salt in the pan/wok on the other side of the peppers and onions.
8. Keeping the two sides separated, occasionally stir each side separately.
9. When chicken is cooked and the tomatoes have cooked down, stir everything in the pan/wok together.
10. Fold in cauliflower.
11. Cook until the water is all evaporated, stirring occasionally.
12. Squeeze lime over curry and stir.
13. Serve over rice.
Commentary:
This meal is spicy and delicious. It will definitively mix up your food routine.
One time, I had a roommate with a bunch of Nepalese friends. Often, she would cook with them and then I would ask her for the recipes. I would also talk to some people from Nepal directly and ask them for their recipes. This is how I came about this curry recipe. It's a little different than what they do, but I love it.
To change it, I use boneless chicken, not bone-in chicken. I also just push the meat to one side of the pan instead of putting the meat in a separate bowl with the spices and then adding it to the pan/wok. Lastly, I use more vegetables.
I really like to eat this curry with brown rice, it is more filling. Also, if you like cilantro (I don't) go ahead and add it.
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