My love affair with curry started at a very young age when my family moved to live in Malaysia for several years. Being a child who loved food in a country that had so much amazing cuisine was as close to heaven as you can get. I love aspects of Indian, Malay and Thai curries, and as I like to break rules, I sort of made a fusion of them all with some of my own twists.
Ingredients (Serves 4-6)
1 tsp coconut oil
1 large red onion
4 cloves of garlic chopped
1/2 tsp whole cumin seed
1 tsp garam masala
3/4 tsp chilli powder
2 cinnamon scrolls
1 1/2 tablespoons of grated ginger
2 large stalks of lemongrass (minced or blended)
2 large chicken breasts (cut into bite sized chunks)
kaffir lime leaves
2 cups chicken stock
1 cup of water
1 tsp of turmeric
1 heaped tsp of coriander paste
2 tomatoes
3 medium sized red potatoes
1 large sweet potato
1/2 cup greek or coconut yoghurt
coriander to garnish
Instructions
Put a wok or fry pan on high and heat coconut oil. Fry red onions until glassy. Reduce the heat to low and add garlic, cumin seed, garam masala, chilli powder and cinnamon scrolls and toast on the low heat for a couple of minutes taking care not to burn the spices. Add ginger and lemongrass creating a paste. Add chicken and fry for 2-3 minutes to seal in the flavours.
Add the mixture to your slow cooker: adding lime leaves, stock, water, turmeric, coriander paste and vegetables. Leave on high for 3 hours and reduce the heat if leaving longer. Once below boiling temperature, mix in yoghurt and garnish with coriander. Serve with black rice... enjoy!
Yum this looks good. I'm always on the look out for a good curry recipe - I don't seem to be able to master them. Will give this a go.
ReplyDeleteIts a great beginner one because its pretty straightforward to make. Hope it goes well.
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