Wednesday, 16 July 2014

Amanda's Curry Recipe

For this recipe I took a bit of this and a bit of that to develop mine own curry recipe.Not one for measuring ingredients though cause I just taste as I go along .. so the quantities are just thereabouts ..I  used sausages with this.But you can use chicken breast fillets with this or any other cut of red meat.
1kg thin sausages
1 litre chicken stock
keens curry powder.(roughly 6 tablespoons)
dried chilli flakes ( roughly 3 tablespoons)
1 tin coconut cream
dried coriander ( roughly 3 teaspoons)
Ground Allspice  mix ( roughly 2 or 3 teaspoons)
Cumin powder ( roughly 3 teaspoons)
Paprika (hot ,about a teaspoon)
2 cloves garlic (chopped small)
Sultana's (roughly 1 1/2 cups)
Celery (couple sticks) chopped
1 1/2 biggish onions chopped ( halved then quartered and quartered again)
Carrots ( 2 large .sliced)
Frozen peas or beans (about 1 1/2 cups)
A LITTLE NOTE: once you add the coconut cream to this curry it takes a lot of the heat out of it and it can become quite mild so make sure before you add it that the curry mixture has some real kick to it.
Now get cooking,and remember the most important ingredient to all cooking is LOVE, so do it with passion .yeah yeah !
is all you will need to cook this is an electric frying pan and a rice cooker
 What to do:
1)Firstly cook the sausages, set aside ( make sure to wipe out the frying pan after this)
2) now to the frying pan add the chopped celery, onion and carrot plus some olive oil to fry, ( NOT browned you only want to soften these veges so add some of the stock until they are cooked almost adding more stock as it evaporates.,then add the dry ingredients, garlic, chilli and fry off, adding a touch of olive oil, add the remaining stock and some water if needed .
3) Add the sausages back to the pan simmer for about ten minutes (It should be quite liquidy), now add the frozen peas and sultanas mix through, keep simmering until the sultanas are plump and the peas just cooked.
4) now make a paste with the cornflour (about 3 tablespoons and just a little water, then add to the curry mixture to thicken.. ( you want it quite thick). once thickened give it a good stir for a few minutes then add the coconut cream stir through and there you have it
serve with rice .. I like to add turmeric to my rice as it is cooking and a good splash of it not only does it make the rice look more attractive ..turmeric also has lots of health benefits as do most spices.

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