Not if you've still got your trousers on.

Heat tablespoon of oil in a pan.

Sounds disgusting already.

Chicken Do Pyaza: (Serves 2)

Ghee/Butter
1.5 Onions, sliced finely
2 cloves garlic
2 Chicken Breasts, cut up into chunks.
1 tsp chili powder
2 cm grated ginger root
1 fresh green chilli, chopped.
0.5 tsp ground tumeric
salt, pepper
2 cloves
2.5cm cinammon stick
half a pint of water
500ml ish tub of natural yoghurt
chopped coriander

Method:

Preheat oven to 180 celcuis.

Cut up an onion and the garlic, fry it in the ghee/butter for a few minutes until it is soft and then add the chicken.

Brown the chicken, then add, chili powder, tumeric, ginger, your chopped chilli and stir it for a bit to mix it all in.

Add salt, pepper, clover, yoghurt, cinammon, and water, stir it up as you bring it to the boil, then simmer it for 10 minutes or so.

Take an ovenproof dish, and add the contents of the pot to this. Put it, uncovered in an oven which is at 180 degrees celcius. And leave it for 40 minutes.

Whip it out of the oven, chop the half remaining onion up, and chuck it in, and leave it for 40 more minutes at 180.

Eat with rice/Naan.

Om nom nom

I just made this again (albiet without the almonds, which we didn't have) and it was aces.
Got any more curry recepies, Mali?

SnS’s Curry Base June 2008

For the base:-

Makes 2.65 Litres (reduce or extend final cooking time to achieve this)

700g cooking onions chopped into 8 pieces
4 large garlic cloves roughly chopped
15g of fresh ginger root roughly sliced
1 red (or green) pepper, cut into 16 pieces
120g salad potatoes cut in half and peeled
120g carrot sliced (2-3 carrots)
1 large tomato cut into four
20g coriander stems finely chopped
200ml vegetable oil
1500ml water
1 tbsp salt

2 tsp cumin powder
1.5 tsp coriander powder
1 tsp turmeric
1 tsp chilli powder
1 tsp Kashmiri mirch (MDH) (or paprika as an alternative)
1 tsp Madras powder (Rajah)
0.5 tsp fenugreek powder

Chuck everything into a large pot. Boil for 45 minutes covered.

Add 1 x standard tin of chopped tomatoes (400g)

Add another 500 ml of water

Liquidise thoroughly (at least 5 minutes)

Simmer (rapid) for another 30 minutes uncovered.

Chicken Dhansak

Serves 2 - 4

Ingredients

5 tablespoons vegetable oil
2 to 3 Chicken breasts depending on preference, chopped to preferred size
1 medium onion
4 ladles of curry base (about 250ml)
1 teaspoon curry powder
1 teaspoon chilli powder
juice of 1 large lemon
1 green chilli
1/2 cup pineapple juice
1 heaped tablespoon mango chutney, chopped into smaller pieces
1 cup split red lentils, drained and washed
2 cloves of garlic, crushed
1/2 teaspoon garam masala
1 bunch fresh coriander

Method

1. 3/4 fill a medium size pot with water and bring to boil, add the lentils and crushed garlic. Boil lentils until soft, skim any scum from top of boiling water during cooking. When lentils are soft use a hand blender to blitz into preferred consistency. Strain the excess water away through a sieve and reserve the cooked lentils

2. While the lentils are cooking chop the onion finely. Squeeze the lemon juice into a small mixing bowl and add the curry powder and chilli powder and mix.

3. Heat the vegetable oil in a large wok or similar and fry the onion until golden brown ( was advised by the local BIR that the onions need to look like this for ultimate flavour ), not burnt though add the lemon, curry powder and chilli powder mixture to the wok and fry for about 30 seconds. Add chilli.

4. Add the chicken and fry until chicken is sealed on all edges. Add all the base sauce and leave to simmer for 20 minutes.

5. Add the strained lentils, the mango chutney and the pineapple juice, cook for a further 10 minutes making sure to never let the lentils stick to the base of the wok.Add most of the chopped coriander

6. 1 minute before serving stir in the garam masala. Serve with fresh coriander as garnish.

When cooking the onions add a pinch of methi. When you add the spices add a pinch of asafoetida and 3 curry leaves this will enhance the flavour?