A number of studies have claimed that the reaction of pain receptors to the hotter ingredients in curries, leads to the body's release of endorphins - a natural high is achieved that causes subsequent cravings, often followed by a desire to move on to hotter curries. Some refer to this as addiction... but the powerful ingredients in curry may offer protection from cancer, heart desease and Alzheimer's disease, prevent swollen joints in arthritic patients, enhance memory and protect against degenerative brain damage. So i don't mind this fix:
Ingredients:
2 x onions, quartered
1 inch grated ginger
4 cloves chopped garlic
1- 2 Tbs of olive oil
3 x tsp cumin
3 x tsp dried coriander
1.5 tsp turmeric
2 x tsp chili powder
Pinch of dried red pepper flakes (optional)
5 x cloves
1 x cinnamon stick
1 x green cardamom
4 x chicken breasts (with bones in and skin on)
6 x medium size tomatoes, grated
1 x small can of coconut milk
2 large pinches of sugar
1 x handful of fresh coriander
Salt for seasoning
Method:
- Cook the onions in 1 Tbs of the olive oil on medium/high heat in a large pot on the stovetop.
- Add the grated ginger and chopped garlic and cook until fragrant.
- Combine the dried spices (cumin, coriander, turmeric, chili powder). If you like your curry extra spicy, add the red pepper flakes.
- Add the spice mix to the pot and continue cooking until the spices create a fragrant aroma. If you feel that you need more oil, add more at this point.
- Next, add your chicken breasts and brown them in the pot – about 5 minutes.
- Once the chicken is browned, add the grated tomatoes, coconut milk, cloves, cardamom and two large pinches of sugar.
- Turn the heat down to a low/medium heat and simmer for about 20 minutes, or until the center of the chicken is no longer pink.
- At this point, sample your curry. If it needs salt, season as you prefer.
- Add half of the fresh coriander.
Serve over basmati rice (as pictured) or with pompodoms. Garnish with a few sprigs of the remaining coriander. Serves 4 people.
Recipe Variations:
- If you like vegetables in your curry, add them at them after you’ve browned the chicken.
- If you prefer the curry sauce a bit thicker, mix a bit of flour and cold water together to form a paste and add towards the end of cooking.
- Skinless boneless chicken breasts may also be used. However, the chicken on the bone gives the curry a nicer flavour. Or, if you prefer not to eat around bones, simply remove your chicken from the curry towards the end of cooking, de-bone and then return the chicken to the curry.
- To increase servings, simply add more chicken pieces to the recipe.
- When you’ve made the curry once, you’ll know what worked for you and what did not. The next time you make it, experiment with the ratios of spices. There’s no one way to make a curry. So, experiment, and make it your own!
Bon Appétit!
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