Will take you up on that offer
The mrs makes her own and arent that that bad am sure she would relish having a crack at your recipe
For you my friend.
This recipe is for two, clearly double up for more diners. Top tip, as with all curries, stews, casseroles etc. Cook the day before and warm through the day of eating.
Chicken: two breast fillets or four thighs.
Lamb: 3/4lb use shoulder
Beef: 3/4lb use cheap stewing steak. The better the cut (chuck or braising) the less cooking. Remember it's peasant cooking not haut cuisine...
Vegetables: whatever you like, again you don't want to overlook as this will turn to mush. You can add vegetables to the above dishes but near the end of the required cooking time.
4 tablespoons veg oil
1 large onion finely chopped or slices
2 cloves garlic
1/4 inch sq piece of fresh ginger finely chopped
3/4 teaspoon coriander powder
Pinch turmeric
1/4 teaspoon cumin powder
1/4 teaspoon garam masala powder
1 teaspoon paprika powder
2 tomatoes chopped
Salt to taste
Chopped coriander leaves to garnish.
Heat oil in pan add onion and sauté gently until golden brown (it's a tough one to do but worth it if you can) though don't burn them and if you don't get the desired finish just lob them in anyway. It says to fry the spices in a set way, I just chuck them all in to the onions and fry for five mins or so add 200 ml of water and simmer for ten mins, add tomatoes.
Set aside and brown your meat of choice gently. Add them to the sauce and simmer for an hour for chicken and up to two hours for the lamb or beef but no more.
Leave to cool and stand overnight. Warm through. Serve with rice or Nan's.
You'll notice NO chillies...I add my own you can do the same as you see fit in either powder form, freshly sliced (the BOOM comes from the seeds BTW) or dried crushed ones, again the seeds within will give you after burn.
I just love coconut milk so I tend to add a bit more chilli and temper it with coconut milk and just reduce the liquor until rich and yummy. I also don't use fresh tomatoes, two-three tins of chopped tomatoes is my preferred method.
You'll find this book a good resource depending on your level of culinary expertise and how enthusiastic you are.
50 great curries of India by Camellia Panjabi ISBN 1-85626-546-3
Enjoy