How to make an awesome messy curry
A messy curry is one where the meat is cooked on the bone and requires lots of napkins, a bone plate and preferably a wife with a sense of humour. Chicken drumsticks are my favourite. It is fantastic served with home made potato wedgies and of course home made garlic Naan bread.
|
Ingredients
8 bits of chicken on the bone either drumsticks or small thigh pieces
1 TBSP butter
1 TBSP Olive oil
2 heaped TBSP Garam masala powder
1 heaped TBSP tumeric
1 medium to large onion, chopped
A garlic ball or 4 cloves of garlic, chopped
A kettle of boiling water on standby
A 200ml carton of cooking cream or equivalent in natural yoghurt/single cream
1 TSP chilli oil (or powder/flakes depending on how spicy you like it)
1 chicken stock cube
Salt and pepper to taste
Naan bread (optional)
1 TBSP butter
1 TBSP Olive oil
2 heaped TBSP Garam masala powder
1 heaped TBSP tumeric
1 medium to large onion, chopped
A garlic ball or 4 cloves of garlic, chopped
A kettle of boiling water on standby
A 200ml carton of cooking cream or equivalent in natural yoghurt/single cream
1 TSP chilli oil (or powder/flakes depending on how spicy you like it)
1 chicken stock cube
Salt and pepper to taste
Naan bread (optional)
Instructions
Remove the skin from the chicken and any extraneous fat and cook the crap up for the dogs. Heat the garlic ball (or garlic), chilli oil, butter and olive oil over a medium to high heat until the butter is melted.
Lob in the onion and cook until soft. Add the chicken pieces and fry till no longer pink. Sprinkle the stock cube over the top and add some salt and pepper, not too much at this stage. Add the Garam Masala and turmeric and stir together quickly coating all the chicken pieces (it will seem rather dry).
Add enough boiling water so that the chicken isn't quite covered, get it to a high simmer slightly covered and leave until the water has reduced by about half and the chicken is tender but not quite falling off the bone, about 60-90 mins depending on the voracity of your simmer. After at least half an hour have a taste and add seasoning as you wish. Get on with making your Naan bread and enjoying a cool glass of Stomach Pumpkin. When it looks close to done and your Naan breads are ready to go on the griddle, add the cream and stir on a regular basis. It should be thick and creamy, if not add a bit more Garam Masala, if too dry add a bit more boiling water. Serve with a bed of potato wedgies or chips, Naan bread and remember that you need a plate for the bones, asbestos fingers and in Jarvo's case, full body clothing protection. One last thing, try and remember if you can, to leave some for tomorrows Curry Pizza.