An audience of two

How to make a curry
I made a curry for the parents' snack at my daughter's preschool again today. It was very well received and a couple of people asked how I made it. So here's a sort-of-recipe. I used to grind my own spices, but nowadays I buy the jars of Patak's pastes. The company's factory is close to Bolton, where I grew up, and they supply most of Britain's curry houses, so don't feel like it's cheating.

My curries are never quite the same twice as I just make it up as I go along. But the basic idea is always the same.

You will need:

1 large onion (or more) - preferably red or strong onion
Patak's Garam Masala paste - Safeway carries them
Patak's curry paste (any other style)
Bunch of coriander (aka cilantro)
oil
salt

Either: 2 chicken breasts or boned thighs
Or: 2 large potatoes
and 1 large carrot (or several baby carrots)

Either: 1 tin chopped tomatoes
Or: 1 tin chicken broth
Or: water

Optional:
Garlic
Dried fenugreek leaves
Fresh Indian chillis (NOT jalapeno or serrano please)
Mushrooms
Pasilla pepper or bell pepper

Chop the onion finely. Fry in oil (don't skimp on the oil; Indian food is supposed to be a bit oily) with the chopped garlic (as much or as little as you like) until the onion is clear, not brown. Add a large spoonful (or more) of each of the curry pastes and stir. If you are using chicken, cube it and add it now. Let it cook for a minute or two. Keep stirring so it doesn't burn. Add the tomatoes, broth or water. If using broth or water just add a cup; you can adjust later. Stir and let it simmer for a few minutes.

If you are using potatoes or carrots then peel, chop and add them. Potatoes should be 1/2" cubes. Add the chilis whole, or slit them in half and remove the seeds. Add a spoonful of dried fenugreek leaves and stir. cover and simmer until the chicken or vegetables are cooked - about half an hour.

Get a few stalks of coriander. Wash and remove some of the top leaves. Reserve these. Cut the last inch or so off the stalks and discard. Chop the rest of the stalks and leaves very finely and add to the curry. Add any mushrooms and peppers. Keep cooking until the peppers and mushrooms are cooked. Add salt to taste. It will probably need some. You can also add a little sugar if it seems a bit fiery.

At this point the curry is ready, but you can leave it on the stove on a low heat for a while. I'll often give it another half hour or longer before serving it. If it's too dry, add more water or broth. If it's too moist, simmer with the lid off.

Garnish with the chopped coriander leaves. Serve with rice and Indian breads such as naan, chapati, paratha. Buy them ready made - don't bother trying to make your own.

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Tags: curry food indian

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