Prep 15 mins
Cook 1 hr 10 mins
Authentic, as it doesn't use a commercially produced curry powder. From Pat Chapman's excellent Curry Club Indian Restaurant Cookbook. Use beef or chicken. A delicious, typical curry from South India where they don't come much hotter. This is also delicious cooked in a slow cooker. It keeps well and can be frozen.
- 750 g meat or 750 g chicken
- 2 tablespoons corn oil (or any oil)
- 1 large onion, sliced long and thin
- 400 g diced tomatoes
- 2 tablespoons tomato puree
- 2 tablespoons fresh lemon juice (or even better, lime)
- knob ghee
- 4 dried red chilies (more if you like heat)
- 1⁄2 teaspoon black pepper (again, more if you like heat)
- 1⁄2 teaspoon chili powder (that's right, more if you like heat)
- 1 teaspoon cumin seed
- 1 teaspoon fenugreek seeds
- 1 teaspoon turmeric
- 2 cardamoms
- 1⁄2 tablespoon garam masala
- 1⁄2 tablespoon dried fenugreek leaves
- Cut meat into cubes and fry in oil to seal. Remove with slotted spoon and leave to one side to drain.
- Fry the onion in the same oil until golden then add Spices 1, cooking for a further 5 minutes. Add the tinned tomatoes and puree and mix well. Cook for 10 minutes or so.
- Add the meat and put the the lot into a casserole dish in a pre-heated oven at 200C (400F) and cook for 45 - 60 minutes. Stir half-way through cooking time. (Alternatively, throw it into the slow cooker for 7 to 9 hours.).
- Add the lemon or lime juice and Spices 2 and simmer for another 10 minutes. Add a little water at any stage if it gets too dry. Add a knob of ghee (and salt, if you must) just before serving.
My hat is off to the poster! This curry is wonderful, but you can't tell until it's almost finished cooking. I was really worried. No garlic, no ginger, nothing to pull the flavors together. Except the garam masala. That did the trick. Very good! I cooked this over low heat in a cast iron pot on the stovetop, that being the most convenient way for me. I also added some eggplant I thought might be good in it. I didn't go over the amounts of hot stuff in the ingredient list, but I did use a rounded half teaspoon of red chili powder. Personally, I like eating hot and spicy food, but I think this is about my limit. I'm very happy with it. Thank you very much for posting this recipe.