Arford Cooks

Easy recipes from Apple Tree

Tag: curry

Sri Lankan Chicken Curry

Thank you Aedy for bringing this one to Arford Books.

Mix

  • 1kg chicken, jointed or pieces preferably bone-in
  • 2.5tsp Sri Lancan roasted curry powder
  • 1tsp cayenne pepper or red chilli powder
  • 0.5tsp turmeric
  • 2tsp salt
  • 1tbs white wine venegar

Marinate for 30 minutes

  • 3tbs oil
  • 1 onion, chopped

Saute until translucent. Add

  • 1tbs minced garlic
  • 1tbs minced ginger

Saute for another two minutes. Add your marinated chicken plus

  • 2 sprigs curry leaves
  • 2 green chillies sliced

Stir and fry for two minutes. Add

  • 1 large roma/beef tomato chopped

Let it cook down. Add

  • 80ml tomato passata/sauce/puree OR 1tbs tomato paste with 2 tbs water
  • 250ml water

Let it come to the boil then cover and simmer for 30 minutes. Add

  • 80ml coconut milk

Simmer uncovered for 10 minutes. Adjust the seasonings and serve with rice, naan or roti.

Jamaican Pork Curry

This is a variation on the better-know goat curry, but pork is easier to source in the UK. There may seem a lot of spices but it creates a rich, deep curry with some heat but not too much. This makes enough for 6 portions. I have provided Instant Pot and conventional hob versions.

  • 2 onions, finely chopped
  • vegetable oil

Saute the onions gently until translucent.

  • 6 cloves of garlic, sliced

Add to the pan and cook for another minute.

  • 1 to 1.5kg pork shoulder, trimmed of fat and skin, cubed
  • 2 tsp ground allspice
  • 3 tbs curry powder
  • 1 tbs paprika
  • 1 tbs ground coriander
  • 1 tbs celery salt
  • 1 tbs garlic granules
  • 0.5 tsp black pepper
  • 4 spigs thyme, leaves only

Mix all together in the pan and cook briefly. Add

  • 1 can tomatoes
  • 1 Scotch Bonnet chilli, left whole but stabbed with a knife
  • Instant Pot – 1 can water; stove top – 1 litre water

Instant pot: cook on Meat for 45 minutes then depressurise naturally. Cooker: simmer on the lowest ring for 2.5 to 3 hours, checking it hasn’t dried out.

Instant pot – when ready, you may find it is still runny and the fat has rendered. Let it settle for a few mintues and scoop or pour the fat away. Mix 0.5tbs cornflower with a dash of water and stir in. Reheat to thicken. You can do this with the stove version if it hasn’t reduced.

Serve with Rice’n’Beans or just rice.

© 2020 Arford Cooks

Theme by Anders NorenUp ↑