This recipe is another family staple, handed down who knows how many generations? My parents were born in Guyana, a multi-cultural mecca, where Indian cuisine is very popular. So, curry was a basic food group and most West Indians (folks from the Carribean) have grown up on the delicious, spicy stew. Chicken, lamb, mutton, goat, hassa (an exotic fish), shrimp and vegetable - virtually anything can be curried. Our family recipe is very simple, so make extra, it tastes better the next day.
My mum loves to bake and always made a delicious roti to accompany our curry dinners and it was a family activity. I have fond memories of my mum making the dough and filling and us girls taking turns to roll out the dough, brush with oil and fry it. Roti is similar to an Indian paratha, an unleavened bread, filled with potato or split peas and cooked on a cast iron pan. This recipe was really difficult to document, as my mum's measuring was more - a handful of this, a sprinkle of this and enough liquid to make a soft dough. I admit it was a lot of fun experimenting with this recipe, it was really a matter of working out how much baking powder to add to the flour to make a soft, tender bread. The roti can be cooked plain, but adding a filling of mashed potato, flavored with garlic and cumin or jeera, is well worth the extra effort.
Chicken Curry (serves 4 - 6)
Ingredients:
Curry sauce:
2 tablespoons canola or vegetable oil
1 large onion, peeled and diced
3 cloves garlic, peeled and grated
1 inch cube fresh ginger, peeled and grated
3 - 4 tablespoons curry powder, or to taste
1 tablespoon tomato paste
1 (15 oz) can diced tomatoes
1 cup chicken broth or water
3 lb. roasting chicken, skin removed and cut into small pieces
salt and pepper
Directions:
- Heat the oil in a large skillet (with lid) over medium heat. Add the onion, garlic and ginger and saute for 1 -2 minutes.
- Add the curry powder and cook for a further 2 - 3 minutes to release the aromatics.
- Stir in the tomato paste, diced tomatoes and broth or water.
- Now add the cut up chicken to the pan, stir well to coat with the sauce, then cover and leave to simmer for approx. 45 minutes or until chicken is cooked. Stir occasionally.
- Season to taste with salt and pepper. This stew tastes better if it's cooked long and slow, so try not to hurry this dish.
- I added some eggplant to this curry. Serve the curry with steamed rice and potato roti - recipe follows.....
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