Denise’s moerby curry I made the chicken version of this last night and was reminded that an easy tasty curry is just awesome!!! I basically use the same simple easy recipe for lamb or chicken curry. 1kg Lamb knuckles or chicken pices (I use four drums and four thighs) Coconut oil 2 Onions chopped ½ tin chopped peeled tomatoes or some pasata 3 or 4 potatoes ± 8 Fresh curry leaves 1 teaspoon garlic – fresh or bottled 1 teaspoon ginger - fresh or bottled or powder - use more for lamb! 1 teaspoon turmeric 1 teaspoon coriander powder 1 teaspoon cumin power 1 teaspoon chilli powder/flakes (or a few fresh chillies) 1 Tablespoon Rajah curry powder - yellow box 1 Tablespoon masala (Olaf gets ours from an Indian place – either Mother in laws Tongue or the Roasted masala) Heat coconut oil in pot and fry curry leaves for a few minutes Add onions, fresh chillies if you are using, and all the spices – you may need to add some more oil as they suck it up Infuse the spices for a few minutes Add tomatoes/pasata and stir for a few minutes Add the meat (no need to brown) and coat in the spice mix – leave for a few minutes. Add boiling water - you can judge how much water, I usually just cover, but it must be boiling Simmer for 30 minutes for chicken then add potato – I usually cook for an hour for lamb then add potatoes In total for chicken curry 2 hours simmering is more than enough. For the lamb version I cook it for at least 3 hours and usually more if I can. I often cook up to the boiling water here, add the potatoes immediately and then put the whole lot in the slow cooker for the day.
Posted on: Wed, 08 Oct 2014 06:21:45 +0000
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