I love Indian curry. So does Moe. But when I want a curry dinner I want more than one dish.
Yesterday was a work day for me so no time to make three or four dishes.
But time to make a couple.
I put the chicken curry on to cook in the morning so that it was finished before I left for work.
One of my favourite sides to serve with chicken or beef curry is Aloo Gobi – a potato cauliflower curry dish. This dish doesn’t take long to make so I put it on to cook after I got home.
Naan is my preferred bread to serve with Indian curry, but to really make Naan and get that authentic Naan flavour you need a Tandoori oven. So I usually make Chapati.
This time though I tried another new flatbread recipe. One of Julie Goodwin’s recipes
. So easy to make and absolutely delicious.
Both the chicken curry and the Aloo Gobi recipes are from my favourite Indian Cookbook – Classic Indian Cooking – by Julie Sahni.
Source: Julie Sahni
Chicken pieces (Legs and thighs)Remove Skin
2 large onions
2 cloves of garlic
1 inch piece of ginger root
4 black or 8 green cardamon pods
1 tablespoon turmeric
1 teaspoon cayenne pepper
2 cups chopped tomatoes
1 teaspoon cumin (or more to taste)
1 teaspoon ground coriander
2 cups chicken broth
Saute the onions in vegetable oil (about 1/4 cup). Cook until they turn
light brown, stirring constantly to prevent burning. Add garlic, ginger
and the spices. Continue cooking for a couple of minutes over low
heat. Do not burn.
Add chicken and cook turning to coat well with the spices. Add the
tomatoes and some chicken broth. Cover and cook until chicken is
tender. Serve with Basmati rice and sprinkle with fresh cilantro.
Adapted from Julie Sahni – Classic Indian Cooking
(Cauliflower And Potatoes In A Spicy Curry Sauce)
1 small head of cauliflower
3 russet potatoes
1/2 cup oil
1 small onion chopped
1 clove of garlic minced
1 teaspoon cumin seeds
1 teaspoon cumin powder
2 tablespoons ground coriander
1/4 to 1 teaspoon red pepper flakes
1 teaspoon turmeric
1 to 2 teaspoons grated ginger
1 cup finely chopped tomatoes (fresh or canned)
2 to 3 cups of chicken broth
Fresh chopped coriander (Same as cilantro)
1 cup of green peas (Optional)
Break cauliflower into about 1 1/2 inch pieces. Peel the potatoes and
cut into 1 1/2 to 2 inch pieces
Heat the oil over medium heat and when hot add the onions and saute
until golden, add garlic and cumin seeds. Cook for a minute or two.
Do not burn. Add the rest of the spices. Stir and add the potatoes and
the cauliflower. Toss with the spices and cook for a few minutes and
then add the grated ginger, tomatoes and chicken broth. Cover and
simmer until the vegetables are tender. If using add peas now. Turn off heat and add chopped
coriander (cilantro leaves)
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