As we met in Sri Lanka, and Indian food plays a major role in the diet of any Brit, it only makes sense that Ana and I should not only have a curry together, but also learn how to make a really tasty basic one!
Just over a week ago, we decided that we’d cook something together in my kitchen, so we took this opportunity as our time of learning. I found a really simple recipe online, with as few ingredients as possible, not spicy (I’ll build Ana’s tolerance up, don’t worry) and easy to remember.
After eating curries for years, I actually thought a recipe so simple wouldn’t be that good. Maybe it would taste amazing to Ana’s untrained curry palate, but for me it would be tasteless and bland… I was wrong. Delicious! True, it wasn’t spicy, but it was still delicious.
After the success of our curry making, we decided to make use of our new recipe (with a few modifications) for a party that Ana threw for me, as this is my last weekend in Madrid for a while. The curry went down a treat! Everybody who came loved it! So in response to the big curry love received, and the fact I can’t think of a first blog post that doesn’t involve our back story, here we go, the recipe for our “relaxing curry con leche“!
PS. Thanks to Ana Botella, the mayoress of Madrid, for inspiring the name of this recipe. If you’re not sure of the reason for this, check out the video of her making a fool of herself at the bottom of the page.
For 2 people, 40 min.
- 1 medium onion
- 3 cloves of garlic
- 2 chicken fillets
- 3 tablespoon of curry powder
- 1 tablespoon of turmeric powder
- 1 tablespoon of coriander powder
- 1 tin of chopped tomatoes
- 1/4 tin of coconut milk
- Chop onion into small pieces, crush garlic and cut chicken into small/medium pieces.
- Fry onion on medium heat with oil, and add garlic when it starts to become soft.
- When onion is soft, add the curry, turmeric and coriander powder and stir in for a minute.
- Add the chicken and stir into herbs while frying.
- When chicken becomes cooked on the outside, stir in the tin of tomatoes and 1/4 of a tin of the coconut milk.
- Lower heat to low/medium, and cover pan for 15 minutes to allow to cook through.
- For another 5 minutes, remove the lid to allow the sauce to reduce a little.
Serve with pilau rice, basmatic rice, or roti (chapatis or naan bread).
Para 2 personas, 40 min.
- 1 cebolla
- 3 dientes de ajo
- 2 filetes de pollo
- 3 cucharadas de curry en polvo
- 1 cucharada de cilantro en polvo
- 1 cucharada de cúrcuma en polvo
- 1 lata de tomate natural troceado (no batido)
- 1/4 lata de leche de coco
- Cortar la cebolla en pequeños trozos, machacar los dientes de ajo y cortar el pollo en trozos.
- A temperatura media, freír la cebolla en con el ajo hasta que la cebolla esté blanda.
- Echar el curry, el cilantro y la cúrcuma.
- Remover durante un minuto, después echar el pollo y mezclar con las especias .
- Cuando el pollo esté dorado, echar la lata de tomate y 1/4 de la lata de leche de coco, y mezclar.
- Bajar la temperatura a bajo/medio, y tapar durante 15 minutos.
- Destapar durante 5 minutos y dejar que la salsa reduzca.
Sugerencias para acompañar:
Servir con arroz pilafa, arroz basmati, o roti (chapatis o pan naan).
Ana Botella doing her thing…