That is my very own hen curry recipe. This recipe has developed over the past ten years on my quest to make the last word curry. It isn’t fairly there but, however I am certain that if you’re a curry lover like me you may simply adapt this recipe to your personal style. On this recipe I’ve used Pataks curry paste. If this isn’t accessible then any equal curry paste will do pork black curry blog post from porkendeli.lk .
2 hen breasts, skinned and lower into approx. 1 inch items
1 Medium onion finely chopped
three Cloves of garlic chopped
1 inch of grated ginger.
three/four pint of hen inventory
1 tablespoon vegetable oil or ghee
2 Tablespoons Pataks Madras Curry Paste
1 Tablespoon Pataks Korma Curry Paste
1 Tin 450g of chopped tomatoes
quarter teaspoon scorching chilli powder
half teaspoon concentrated tomato puree
salt to style
1 tablespoon finely chopped creamed coconut
Warmth oil in a big pan and fry the onions till they develop into mushy and clear. Watch out to not burn them as this may spoil the flavour of your curry and signifies that you’ll have to begin over.
It’s important that you simply get this stage proper. It’ll take ten to fifteen minutes to prepare dinner your onions accurately. When the onions are cooked you may then add the ginger and garlic to the pan. Once more watch that the warmth will not be too excessive. Fry the garlic and ginger for about one minute. You’re the prepared so as to add your curry paste.
Add the curry paste and fry within the oil for about one other minute. If the curry paste begins to stay to the pan you may add a small quantity of water, giving it a stir. Add the hen to your cooked spices and fry till the hen has turned white,stirring often. This can enable the spices to be absorbed into the hen. Add the tomato puree and stir once more. Cook dinner for an extra minute.
Add the tomatoes and stir till the sauce begins to thicken and bubble to the floor. This ought to be achieved at a medium warmth. Slowly add the hen inventory a bit at a time whereas continually stirring. You should utilize a hen inventory dice for this and it helps if this has been freshly made and remains to be scorching to boiling. Now add salt to style.
At this stage your curry sauce can be fairly skinny and runny,virtually like a soup. Don’t fret as it would quickly thicken. Deliver the curry to the boil after which scale back the warmth to a simmer. I’ve discovered that the longer and slower that the sauce is cooked, the higher that it’s going to style. I usually let mine simmer for about an hour with the lid off. Be sure that curry doesn’t keep on with the underside of your pot by stirring it every now and then.