We were drinking rosé with it. Beer is the classic curry drink but I got chatting to someone over the summer and they suggested that rosé works well with it - can confirm it's very pleasant.
Seeds/Spices - get them from the covered market for less than £2
- 1 tsp dark mustard seeds
- 1 tsp red onion seeds
- Half a teaspoon of fenugreek seeds
- 2 heaped teaspoons of cumin
- 1 heaped teaspoon of turmeric
- 1/4 teaspoon of chilli powder
- 5 large tomatoes
- 1 onion, chopped
- 3 cloves of garlic
- A thumb sized piece of ginger, grated
- Tin of coconut milk
- 400g chicken
Grab your tomatoes and score the top (think "X" marks the spot). Boil a kettle and pop the tomatoes in a pan and cover with boiling water for 3 minutes or so. When you take them out, you'll be able to peel the skins right off.
Prep your spices/seeds. Put the seeds in one pot and the powders in another pot. We used shot glasses #students.
This recipe is all about timing and getting everything organised. Chop up your onion, garlic, peeled tomatoes. Grate the ginger; frankly you don't need to peel the ginger. We didn't.
Pop a pan on the heat with a few tablespoons of oil in it. Now add the seeds to the pan. Just as they start to pop you add in the onion. It doesn't take long for them to start popping. About 10 seconds if it's hot. Ross was adamant that you are quick here because otherwise it tastes foul!
Once the onion is in, add in the garlic and the ginger. Let it soften. Add in the powdered spices.
At this stage it'll dry out a bit so chuck in your chopped tomatoes fairly sharpish.
It'll go all stewy now. Let it cook for a few minutes before popping in the tin of coconut milk. Season well with salt.
Now let it simmer for about 30 mins. After half an hour, suggest frying up the chicken a bit. When it's white, pop it into the curry and continue to cook for about 15-20 mins.
Keep tasting it and season to taste. Remember to do some rice!