As the nights rapidly draw in and the days grow dull and grey, we do need to lighten up our lives with a little spice.
Thankfully, today is Diwali, the Festival of Light.
Why not join the festivities with a pot of curry!!
Classic Northern Chicken Curry
recipe adapted from Anjum Anand's Indian Food Made Easy
4 tablespoons vegetable oil
3 sticks of cinnamon
7 green cardamon pods
2 large shallots, peeled and minced
1 tablespoons minced fresh ginger
6 garlic cloves, peeled and minced
salt, to taste
1 teaspoon tumeric
2 teaspoon chili powder
2 tablespoons ground coriander
1 tablespoon cumin powder
4 medium cooking tomatoes, pureed
8 pcs chicken thighs
3 cups water
1 teaspoon garam masala
Heat the oil in a large nonstick saucepan. Add the whole spices and fry for about 20 seconds until aromatic.
Sir in the ginger and garlic, and cook for another 40 seconds, then add the salt and powdered spices; stir for another 10 seconds. Pour in the tomatoes and cook over a moderate heat for about 10 minutes until the liquid in the pan has dried off and the oil leaves the sides of the dry masala.
Add the chicken and brown over moderate to high heat for 3-4 minutes. Add enough water to almost cover the chicken, bring to a boil, and then cook over a slow to moderate heat until the chicken is cooked through. This takes about 15-30 minutes for small joins and up to 25-30 minutes for larger ones. Stir in the garam masala just before serving.
Now, what goes well with curry... saree, of course!!
These photos were taken way back in the summer of 2010 when the Family was posted in Copenhagen.
It was one of those crazy Ladies Lunches I would organised, this one being a Bollywood-themed daylight romp.
You can also get into the celebratory mood by linking to this foodie event
Love2Cook's Deepavali Delights 2012