Recipe by Marc Ramsey
Since moving to Austria I got tired with the "Curries" served up here. So I made something better.
Top Review by HollyLQuinn
Every time I make curry, I try a different recipe (always one that calls for powder or paste, becase I never have all the spices on hand to try the full-on scratch recipes), and this one is my favorite of the ones I've tried. Adding the cinnamon, ginger, and garlic to the curry blend (I used hot curry paste, because that's what I had) makes it so nice. The one thing I didn't do, just because it's hot and I didn't want to turn the oven on, was roast the onions; I cooked them in some butter before adding the cinnamon. Still delicious - I definitely plan to follow the recipe exactly when it cools down a bit. Thanks!
- 2 small onions
- 2 tablespoons Madras curry powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 cinnamon stick (3 inches)
- 1 teaspoon sugar
- 1 tablespoon white wine vinegar
- 2 cloves garlic
- 100 g chopped spinach
- 600 g chicken breasts
- 400 ml of tinned tomatoes with juice
- 1⁄2 chicken stock cube
Directions See How It's Made
- Pre-heat oven to 200°C.
- Roast onions for one hour.
- Using a food processor chop onions finely.
- Now grind cinamon finely and add to onions.
- Add ginger, cloves, vinegar, garlic and curry powder.
- Blend untill a reasonably thick paste is formed.
- Chop chicken into cubes and fry in a non stick wok for 2 minutes.
- Add paste, mix and cook for another 2 minutes at a highish temperature.
- Blend tomatoes and add to the wok, mix and then reduce heat to a simmer.
- Mix 200ml of boiling water with the 1/2 stock cube and add as much to the curry as you can without making the sauce too watery.
- Then add the sugar.
- Leave to simmer for 30 minutes.
- 2 minutes from the end add the chopped spinach.
- Then serve with ice cold beer.