Quick curry
Serves 2-4 depending on how hungry you are!
You will need:
- 1 medium onion - finely chopped
- 2 cloves garlic
- Chilli to taste. I usually use 1 tsp "very lazy" pre-chopped chilli; if you're feeling really mad try half a dozen bird eyes or a few scotch bonnets.
- 2 whole cardamons
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ginger powder
- ½ tsp turmeric
- ½ tsp tomato purée
- salt to taste
- 1 tsp dried fenugreek leaves (washed and left moist; optional)
- vegetable oil
- Meat or vegetables to curry. Something like 500g of chick peas, cubed chicken or similar.
Method
- Heat up the oil and add the onion. Stir fry them for a few minutes. Don't let it burn!
- Add the chillies and cardamons, fry for a few more minutes (they will expand).
- Add garlic, stir, turn the heat down and cook for 10 mins.
- Add cumin, coriander, ginger, turmeric; fry over a low heat for 2-3 minutes, stirring occasionally.
- Add about 300ml (10floz) hot water, tomato pureée and salt.
- If making a chicken curry, add it now.
- Simmer for 20 minutes.
- Add fenugreek leaves (if using). If this is a vegetable curry, add your veg now.
- Simmer for another 10 minutes or so. The liquid should have reduced well and be quite thick.