Anomyst
20-Jan-06, 05:01pm
Anomyst's World Famous Home Combo Curry
(Feeds 4 hungry bastards)
What you need:
- 4 Chicken Breasts
- Can of Curry powder
- Cajun Spices
- Turmeric Spices
- 5 Cinnamon Sticks
- Basmati Rice
- Olive Oil
- 1 Jar of Pennang curry paste
- 1 jar of green curry paste
- 1 jar of red curry paste / or tandoori paste
- 2 cans of coconut milk
- 2 teaspoons of brown sugar
- 4 Potatoes
- 2 Onions
- 4 cloves of garlic
- I can of diced tomatoes
- 0-5 fresh chili’s
To Start with:
- Chop your chicken breasts into bite sized pieces
- Place in a bowl and add 1 teaspoon of Cajun spices and 1 teaspoon of turmeric spices, also add a pinch of mixed herbs and 1 teaspoon of curry powder.
- Mix the herbs and spices and curry powder into the chicken with washed hands until its all coloured and covered.
- Place in the fridge for 20 mins
- Chop up your onions and potatoes into small bite sized pieces
- Chop your garlic up and place in a bowl.
So now you have the chicken in the fridge (covered with gladwrap) and in a separate bowl you have your potatoes/onions and garlic chopped.
Prepare your curry sauce:
- In a marinade container (or a sealed jar) place ½ jar of green curry and ½ jar of red curry paste into the mix jar
- Add 1 tablespoon of curry powder to the mix
- Add 2 teaspoons of Cajun spices
- Add 2 teaspoons of mixed herbs
- Add ½ can of diced tomatoes (small can)
- Mix with a fork and add desired chili to taste
- Place lid on the mix jar and shake until all is dissolved and blended through
- Place in the fridge covered
Start Cooking:
- Heat your wok (or large saucepan) with 2 teaspoons of olive oil
- Place your bowl of veggies (onions, potatoes & garlic) in the wok to cook pref on medium heat to start.
- Once the onions have cooked through a little add 2 table spoons of penang curry paste to the veggies and cook through maybe 2 mins.
- Add the chicken pieces from the fridge and cook till the chicken is almost ready.
- Now add the mix jar of curry paste you have made in the fridge and stir through until the blend is even amongst all the ingredients in the wok.
- In the mix jar (now empty) add 2 cans of coconut milk (Shake them first) and 2 teaspoons of brown sugar also add the cinnamon sticks (but remove once finished cooking). Place a lid back on the mix jar and shake it until the sugar is dissolved.
- Add the mixture to the wok slowly and stir in as you pour.
- Now add the rest of the diced tomatoes to the wok
- Stir occasionally on a low simmering heat for about 40 – 50 mins adding a sprinkle of Cajun spices to taste every so often.
Get your rice ready:
When you have the basmati rice ready and put it in the pot to boil add 2 tea spoons of turmeric spices to colour the rice.
Now your done. The final steps.
Serve the rice at the bottom of each bowl and then serve the curry over the top of the rice pouring the liquid over the rice also.
Great when served with garlic Naan bread or Turkish bread.
Enjoy.
From Ben Evans
(Feeds 4 hungry bastards)
What you need:
- 4 Chicken Breasts
- Can of Curry powder
- Cajun Spices
- Turmeric Spices
- 5 Cinnamon Sticks
- Basmati Rice
- Olive Oil
- 1 Jar of Pennang curry paste
- 1 jar of green curry paste
- 1 jar of red curry paste / or tandoori paste
- 2 cans of coconut milk
- 2 teaspoons of brown sugar
- 4 Potatoes
- 2 Onions
- 4 cloves of garlic
- I can of diced tomatoes
- 0-5 fresh chili’s
To Start with:
- Chop your chicken breasts into bite sized pieces
- Place in a bowl and add 1 teaspoon of Cajun spices and 1 teaspoon of turmeric spices, also add a pinch of mixed herbs and 1 teaspoon of curry powder.
- Mix the herbs and spices and curry powder into the chicken with washed hands until its all coloured and covered.
- Place in the fridge for 20 mins
- Chop up your onions and potatoes into small bite sized pieces
- Chop your garlic up and place in a bowl.
So now you have the chicken in the fridge (covered with gladwrap) and in a separate bowl you have your potatoes/onions and garlic chopped.
Prepare your curry sauce:
- In a marinade container (or a sealed jar) place ½ jar of green curry and ½ jar of red curry paste into the mix jar
- Add 1 tablespoon of curry powder to the mix
- Add 2 teaspoons of Cajun spices
- Add 2 teaspoons of mixed herbs
- Add ½ can of diced tomatoes (small can)
- Mix with a fork and add desired chili to taste
- Place lid on the mix jar and shake until all is dissolved and blended through
- Place in the fridge covered
Start Cooking:
- Heat your wok (or large saucepan) with 2 teaspoons of olive oil
- Place your bowl of veggies (onions, potatoes & garlic) in the wok to cook pref on medium heat to start.
- Once the onions have cooked through a little add 2 table spoons of penang curry paste to the veggies and cook through maybe 2 mins.
- Add the chicken pieces from the fridge and cook till the chicken is almost ready.
- Now add the mix jar of curry paste you have made in the fridge and stir through until the blend is even amongst all the ingredients in the wok.
- In the mix jar (now empty) add 2 cans of coconut milk (Shake them first) and 2 teaspoons of brown sugar also add the cinnamon sticks (but remove once finished cooking). Place a lid back on the mix jar and shake it until the sugar is dissolved.
- Add the mixture to the wok slowly and stir in as you pour.
- Now add the rest of the diced tomatoes to the wok
- Stir occasionally on a low simmering heat for about 40 – 50 mins adding a sprinkle of Cajun spices to taste every so often.
Get your rice ready:
When you have the basmati rice ready and put it in the pot to boil add 2 tea spoons of turmeric spices to colour the rice.
Now your done. The final steps.
Serve the rice at the bottom of each bowl and then serve the curry over the top of the rice pouring the liquid over the rice also.
Great when served with garlic Naan bread or Turkish bread.
Enjoy.
From Ben Evans