“Cooking is like love. It should be entered into with abandon or not at all.”
My curry conversations are back. What’s not to love about curries? Was on Twitter the other day and Alessio, Davina and me got talking curries. Oooh delicious!! We discussed black cardamoms, green cardamoms, Indian spices and much more. I knew instantly what I would be posting about next! Seemed like the right time for curry…
It’s been ages since I posted a curry, though I make one quite often out of one of the many cookbooks I own. I had a lemon pepper curry on my mind, but Sunday distractions, kids at home, Mr PAB demanding attention to help pack for HKG etc had me fall back and simplify the curry. There was no time to marinate, no time to think lengthy … so I began with just throwing things into the wok. The camera on hand certainly made it easier to remember later ‘what I did next’!
This is a breezy and simple curry to make. Khade masale refer to whole spices. You roughly crush them in this recipe, and they release the most wonderful flavours when they hit the oil. If the onions browning in clarified butter had you smiling, the next burst of aromas will have you doing a jig! Other than paprika (degi mirch), I have used no other ground spices in the curry. It takes colour from the browned onions and paprika, and is great to eat with freshly made rotis/chapatis, naan, parathas … or even rice! It’s a mild flavoured curry and you can up the ante by adding crushed red chilies, or maybe even add a slit green chili about 10 minutes before it’s done. The flavours are awesome!
Think curry and you can instantly get transported to a world full of garam masala. It’s the crackling sound of whole spices hitting hot oil, of finely sliced onions browning merrily, of roasting and more roasting… there is something therapeutic about stirring curry. It’s something we gave to the culinary world…
…which brings me to the 2010 Winter Olympic Games in Canada! How in the world would I connect curry to Canada…but hang on, I can pull this off!! At BloggerAid, we have the BloggerAid-CFF Culinary Olympics running in tandem with the Winter Olympics in Canada. The ladies, Val and Giz, the strength and spirit behind BloggerAid, came up with this brilliant idea … Join us for the BloggerAid-CFF Culinary Olympics and share your nations pride. Submit a national dish and some Olympic inspiration.
In many ways BloggerAid-Changing the Face of Famine (BACFF) members are also athletes even if we’re not putting on skiis or hockey skates. Our sport is FOOD!!! We represent over 60 international countries who have created and developed a communication and friendship that has brought our world a little closer together with a mission to raise awareness. What better way to come together than to create a Culinary Olympics where we can share our pride for our nations cuisine.
India first participated in Olympics in 1900 in Paris. We have a pretty low medal tally as far as the games go, but, invite us to Culinary Olympics, we’ll get to the kitchen first and cook up a storm. You will see us sweep the medals away. Indian curry’s have swept the globe from end to end, and there are millions of recipes. Every household, every region, every nook and cranny has their own version…
The history of curry goes back a long way. In fact, there is evidence of it being used in 1700 BC Mesopotamia. While use of curry probably originated in India, it was used in England as early as the 1300’s and probably even earlier. Mention of its use can be found in the first book written on English cooking, written during the time of Richard II (late 1300s). Interestingly enough, the word curry has a different meaning on the Western world then in India. In India, curry refers to a gravy or stew dish. Typically these dishes contain the Indian spice mix garam masala along with ginger, chili, cumin, coriander, turmeric, and sometimes onion and garlic, but it can be made up of many things. In India different curry ingredients are regional. In the West, when we think of curry, we think of curry powder or dishes seasoned with it.
KHADE MASALE KA KORMA (Chicken curry with whole spices)
1 chicken on the bone, 800-1000gms, cut into 8-10 pieces
3 medium onions, 2 sliced fine, 1 roughly chopped
Whole spices (8-10 whole pepper, 6 cloves, 5-6 green cradamom)
4 cloves of garlic
1″ piece of ginger
1 tsp paprika powder
4 tbsps of yogurt, drained in cheescloth for 20-30 minutes
2-3 tbsps clarified butter (ghee) + 2 tbsps refined oil (or all oil)
Salt to taste
Method:
Grind the chopped onion, ginger and garlic, and keep aside.
Heat clarified butter and oil in a wok, and add the sliced onions. Fry until golden brown (this will take anywhere up to 30 minutes,more or less depending on the variety of onions) Stir them once in a while to ensure they brown evenly, and more importantly, they don’t burn.
Once the onions are golden brown, and smelling good, add the whole crushed spices and give them a good stir to release the flavours.
Now add the ground onion mixture and roast further on high heat till it all comes together (6-8minutes), and the oil begins to leave the sides. Add the paprika, give it a good stir, and finally add the chicken pieces. Mix in well to make sure all the pieces are well coated with the ‘masala‘. Continue to roast gently on high heat for 5 minutes, then add the drained yogurt and mix thorougly, yet gently. We don’t want to debone the chicken.
Now add about 3/4-1 cup of water and salt to taste. Cover and simmer for about 30 minutes. You’ll know it’s done when the oil leaves the sides and the gravy thickens. You can add a slit green chili for flavour if you like.
(The gravy continues to thicken as the curry stands)
Serve with Indian roti, naan, pita bread…or a rice pulao!
♥ Thank you for stopping by ♥
The members of BloggerAid-Changing the Face of Famine have published a cookbook where 100% of the proceeds target children and education through the World Food Programme called School Meals. Purchases can be made by clicking here .
The highly successful BloggerAid-Changing the Face of Famine Cookbook continues to be available through the Create Space e-store. The e-store is a direct connection of Amazon. In answer to your questions the book cannot be found directly on the Amazon.com site. We have chosen to deal exclusively with Create Space where our children in the School Meals Programme with benefit the most!!!The children need our support!!!
This post featured on ReadyMade Magazine -Four Course Fridays: The 4 C’s
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I love curry as much as I love korma! I can't wait to make this for my hubby!
Hugs,
Shelley
I love curry! So spicy and flavourful! Just give me that and a bowl of rice!
What an attractive korma! so flavorful!
Cheers,
Rosa
I like everything you have in your kitchen. Those pans are really cute. This is a nice event. Beautiful Korma you prepared Deeba.
ooh i spy cardamom in there! Thanks for the recipe Deeba, will def need this when I start stocking up on spices. need to learn to cook Indian food now 🙂 x
Great serveware you got there…the chicken curry is mouth watering
Curry is wonderful, I do wish my husband would join me in some . . . I have to eat it when we dine out. I loved the post with all the info!
Thank you for sharing these inspirational story and curry with us Deeba. The Olympics are a time for all countries to come together and what better way than with food!!!!
Yum curry is now international isn't it. Comfort food for me.
Your Chicken Curry looks so appetizing. Have to try your recipe with yoghurt, um. Great to see you cook curry in your wok too! What's your wok made of?
I've been searching everywhere for this! Finally I found it on Yahoo.
Thanks.
LAI
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I love curry! I love the aromatic perfume of spices. I just got addicted to cardamom milk tea. LOL!
Thank you very much for posting this Deeba. I will be sure to make this soon. Just need to take a stroll into town and buy those whole green cardamoms and cloves at the Indian grocery in Torremolinos! 🙂
Deeba, it's a delight to see your sacvory side. We already know you're sweet enough.
Looks really good, Deeba! I love curries, but usually have to cut down on the heat!
Looks great Deeba.Spicy and perfect flavors::)
Hello Deeba
this is a very simple Chicken Curry, my recipe requires coconut milk, and more steps to make, and your spice blend is so simple , we use them as part of our spices…
I bookmarked your recipe.
thanks for sharing….
Yum – curry is the most comforting kind of dish.
I am glad I am not the only one who makes curry in a wok!
Beautiful photos.
Adore chicken curry Deeba! Something they can sink their teeth into, right now 🙂
Cheers,
Gera
I'm not real familiar with curry but I know I like a good Chicken Curry Salad. This sounds really good! Stumbled!
I love curries, and have been trying to find good recipes so I can try making them from scratch. And then you post this. 🙂
Great photos as always, and I love that pan – is it copper?
Oh my, Deeba – that curry looks fantastic! It's just what we need to get warm in this ridiculous winter we are having. And I always love your gorgeous props – remember never to let Beth near them, especially if she's carrying a large handbag 😉
Deeba, the curry looks real tempting..tks for sharing such a simple n elegant korma! Shall attempt it sooon!Hv a great FEB!
chicken curry looks delicious! great shots!
wow we really enjoi your presentation… each and every post looks really goood… and ofcourse chicken curry looks really delicious
Deeba, I always love your curries. I have cooked two of them and they are infinitely better than the bottled variety at the grocery store. I look forward to cooking this one.
I should read your blog right after my meal. I really got hungry now. This recipe is going on my list!
Your curry looks so yummylicious!! Well done on the presentation. 😉
Deeba, this is making my mouth water, and I've already had dinner! Great dish, thanks very much.