Occasionally we pull a late night at TOCC HQ and are in need for sustenance of the takeaway variety, so if we get anything, it's usually a good quality Indian curry. We cook up some quinoa to have with it instead of the shop white rice, indulge in a couple of poppadoms and are in our curry happy place.
Many years ago a lovely Canadian friend gave us a recipe for 'Butter Potato' (he was vegetarian), which we loved. As far as home made butter chicken sauces go, this one was pretty close to the real deal. I lost that recipe last year (sob) but decided to clean it up a bit and give it a go from memory, and the result was pretty close to the original!
I usually make this curry with chicken, in which case I cook the chopped up chicken thighs in the fry pan after the garlic and onions, then sprinkle in the spice mix and cook for a minute before adding in the liquid. Last night I made Butter Snapper and it was BEAUTIFUL. My small people aren't big fish eaters (which is unfortunate given we don't eat red meat), but they LOVED it in this curry. I added the spice mix directly to the sauteed onion and garlic, cooked for a minute until fragrant then added the liquid, finally adding in the chopped up snapper to poach directly in the curry sauce. Yuuuuuuum. Enjoy!
1 onion sliced
3 cloves garlic, crushed
2 tsp good quality curry powder (I get mine from a small indian dairy who mix their own).
2 tsp garam masala
1 tsp ground ginger
1 tsp ground coriander
1 tsp cumin
1/2 tsp ground cinnamon
Chopped chicken thighs, par-boiled potato or fresh de-boned snapper.
170 g organic tomato paste (our local organic supermarket sells a good one without all the added nasties. Read the ingredients list on the back of all cans and avoid added salt, sugar or preservatives).
400 ml hot water
400 ml can coconut cream
Saute your onion and garlic in a fry pan with a decent amount of ghee or coconut oil until soft. If using chicken, take out the onion and garlic, turn up the heat and fry quickly to seal the chicken, then add back in the onion and garlic. If using fish or potato, wait until you have added the liquid before you add them in. Mix together your spices in a bowl then sprinkle on top of the onion and garlic (and chicken if using), and fry for around a minute until beautifully fragrant.
In a small bowl mix together the hot water and tomato paste. Pour into the pan with the onions, garlic and spices, and mix well. Add in the coconut cream and stir until well combined. If you're using fresh fish or potato, now is the time to add it in. Turn the pan down to a simmer and cook for around 20 minutes or until the chicken or fish is cooked right through.
I usually serve this curry with quinoa or cauliflower rice, but last night I was out of both, so I served with mashed sweet potato and yellow carrots, and steamed up some broccoli and kale.
Curry happy place, achieved.