WHOLE GARAM
2 black cardamom seeded
4 green cardamom whole
1 cinnamon stick
2 cloves
1/2 tsp mustard seeds
BASE INGREDIENTS
1 onion thin sliced
1 small can tomato paste
1/4 can coconut milk
6-8 small garlic cloves - smashed
3 green chilis 1/4in sliced with seeds
1 tsp red chili paste
1 tbs garlic ginger paste
4 chicken breasts cut into fair sized chunks (or heavy mushrooms for the veggie bandoliers)
BASE POWDERS
1/2->1 tsp garam masala
1 tsp paprika
2 tsp each coriander & cumin powder
1 tsp turmeric powder
AFTER BASE
3/4 can coconut milk
1 tsp methi leaves
1+1/2tsp salt 1/4 tsp pepper
1 tsp amchuk
{For the softer tongued}(
1/2 tsp sugar
&/OR
2 tsp maple syrup [for the Canadians]
)
ONION FRY
1/2 tsp mustard seed
Curry leaves
1 onion chopped (1 inch chops)
BASE COOKUP
Heat oil add whole garam
Add 1 onion finely sliced
When soft add tomato paste & garlic cloves
Fry for 20 mins {keep it moist not wet with dashes of cocomilk or water}
Add base powders
Add garlic ginger paste with a knob of butter to cleared middle of pan - fry
Mix
Add sliced green chili & chili paste to middle pan with a little oil - fry
Mix
Cook for 15 mins add water if too dry keep it thick {important!}
Add cubed chicken, cook until almost ready {not more than 8 mins)
Add "after base" - simmer for a minute
Turn off gas
Meanwhile in another pan
Add "onion fry" seeds & leaves to hot oil/butter
Add 1 onion get them where you like them
Add to curry
Add rest of coconut milk, heat to warm
Eat with hard boiled eggs and nuts.
PBrain