I haven’t blogged for a long time due to a general lack of time. I’ve still been cooking and found the time for that but not to write about it as well. I’ve started new Catalan classes which will be at least 8 hours a week including the homework involved so time will continue to be limited. However, as we are moving from summer my recipes should be easier to find as I grew up on more of a winter diet coming from the UK. I hope this is a big enough motivator!
So my reason for this recipe after a few month’s absence…the main reason is that I had some tinned tomatoes in the fridge that I wanted to use up! Also it is a recipe from a book given by a good friend of mine last Christmas. We haven’t spoken for a while either so I’m reconnecting with her as well as blogging! It was also my birthday last week and I got a very nice present; a book to write recipes in so I need to get back into writing! I can use the best from my blog now and in the future to make a nice book 🙂 I also want to make a note of some of my mum’s best recipes and I’m going home in 2 weeks so perfect timing for that!
This is the basic curry recipe from the book; 50 great curries of India. It is onion based and a little time consuming as you cook the onions for 25 mins to start the recipe before getting to the other ingredients.
I changed the recipe slightly from the book with the following ingredients (makes 4 portions):
- 2 onions
- 2 chicken breasts
- 3/4 tin of tomatoes
- 200ml of water (more if necessary)
- 4 cloves of garlic
- A little butter
- 1 teaspoon of ginger
- 1.5 teaspoons of coriander
- 0.5 teaspoons of cumin
- 0.5 teaspoons of garam masala
- a pinch of tumeric powder
- 2 teaspoons of paprika
- Chopped coriander leaves
I started off by cooking the onions on a medium heat in the oil for about 15 minutes. The recipe states that the onions should start to brown and they weren’t so I also added the butter at this point to help and cooked for another 10 minutes. While they were cooking I also chopped the mushrooms and browned the chicken in a separate pan.
Once the onions were browner I added the spices and cooked for 2 minutes, stirring regularly. Then I added the tomatoes and the water and simmered for 10 minutes before adding the partially cooked chicken and the mushrooms.
I continued cooking this for 15 minutes while also cooking the rice.
The end result was great! Not spicy enough for my taste so if you like spicy food I would recommend adding some chilli (unless your paprika is already spicy). I had strict instructions not to make this too spicy from my ever suffering dining companion!
It was good to get back into cooking and writing about it so now I will aim to blog once a month which should be achievable!