Curry in a Hurry!

Well, this isn’t exactly the recipe I wanted to post tonight. I have been working on an amazing ‘bread’ recipe, from one of my favourite cuisines. I tried to serve it up with this meal tonight, and the bread all fell apart. Oh, it tasted spectacular. It was like a gorgeous trip down memory lane, and made me think of some wonderful friends and a life forgotten. It tasted exactly how I remembered it, and exactly how I wanted it to taste. But, I can’t post a recipe that tastes good if it all falls to pieces!

I threw this curry together to complement the bread, but the curry ended up being far more perfect than the bread! So at least you all got a recipe out of tonight’s meal. 😉

And once I do eventually perfect the bread, you just have to try it with this curry. The flavours are fantastic together – the curry really does complement the bread in every way. And don’t worry – I am a perfectionist, so I will keep on trying the bread until I get it right!! I’m scrambling emails off to various ‘experts’ as we speak, in the hopes that someone will come to my aid!

This curry will serve 2-3 people. To serve more people, simply add more chicken and some extra spices, or add extra diced vegetables to bulk it out! You will need to increase the cooking time just a fraction (a few minutes is all) if you are going to add a lot of extra chicken/veg.

Curry in a HurryIngredients:
1 onion, peeled and halved
2-3 cloves garlic, peeled
2cm piece ginger, peeled
1 carrot, roughly chopped
1 zucchini, roughly chopped
40g butter/ghee/oil
400g chicken thighs, cut into sixths
1 bay leaf
1/2 a cinnamon quill
2 whole cardamom pods
1/4 tsp ground turmeric
10g apple cider vinegar
2 tsp stock paste
1 hard-boiled egg per person (optional)
ground cinnamon, to sprinkle on top
Method:
1) Put onion, garlic and ginger in TM bowl and chop for 3 seconds on speed 7.
2) Put carrot and zucchini in TM bowl and chop for 2-3 seconds on speed 7 (if you want to truly hide the veg from the kids, go for even longer!).
3) Add butter/ghee/oil and cook for 3 mins, 100 degrees, speed 1.
4) Add remaining ingredients and cook for 5 mins, 100 degrees, reverse, speed soft with MC on.
5) Take MC off and put rice basket over the hole in the lid. Cook for a further 15 mins, 100 degrees, reverse, speed soft. Having the basket on top instead of the MC will let the curry ‘reduce’ (i.e. it won’t be too runny), while preventing the sauce from splatting out of the hole in the lid. If you are using hard-boiled eggs and they are cold, pop them in their shells into the rice basket on top of the bowl to warm them through a little. Serve them quartered on top of the curry, and sprinkle with ground cinnamon.