Simple Curry Without a Jar!

We eat a lot of ‘hot’ food and love nothing more than a spicy curry on a balmy night with a nice cold beer. This curry recipe is based on one given to me by a dear friend whose husband is from Indian/Fijian parents. Purists may scoff at the use of a good curry powder, but my friend assures me that it’s only Westerners who are trying too hard that make their own!

You could do this on the stove and have it ready within an hour, but I use the slow cooker as I like being able to cook dinner at any time of the day – set and forget.

Good curry powder is not hard to find. Ayam make a good one and it’s a readily available brand. I also found a lovely one in the spice rack at Super Butcher, Eagle Farm.

You can change elements of this recipe – the meat, the liquid (eg. add a can of tomatoes), add some yoghurt at the end to make it creamy, add veges or pulses – it’s a great base to trick-up as you desire.  It’s incredibly easy and tasty and you probably already have these spices in your panty. The measurements are forgiving, so omit or add what you like for your own twist.

Krishna Curry

(serves 6)

1kg diced chicken thigh, goat, lamb or beef

oil or ghee

1 onion, diced

4 cloves garlic, chopped

2 teaspoon ginger, grated

2 tablespoons of curry powder

1 tablespoon turmeric

1 tablespoon garam masala

1 teaspoon ground coriander

8-10 curry leaves (find a friend with a tree and freeze some)

1 teaspoon mustard seeds

2 teaspoons salt

chilli, dry or fresh to taste (I add 1 dried whole for medium heat)

Add all ingredients to pot, excluding the meat.

Cook it off for a few minutes then add meat. Mix to coat.  

Let cook gently for about 2 - 5 mins.

If using a slow cooker, add ½ cup water.

If using stove top, add 1 cup water and add more water during cooking depending how much sauce you like.

Cover and simmer on low heat for around 40 mins on stove top or 7-8 hours on low in slow cooker.

Add more salt and pepper to taste.

For a banquet feel, serve with rice and an assortment of chutneys, pickles, a fresh salsa (tomato, coriander & red onion) and raita.

Suggestions and variations:

·      If you’re using a slow cooker, do the first step in a fry pan before transferring to slow cooker and adding meat, etc.

·      Add a can of tomatoes.

·      Add any veges. The one pictured was a ‘clean out the fridge’ curry.

·      Add a finely diced potato to make the sauce thick.

·      Omit the chilli for a more kid-friendly meal and use mild curry powder (Keens).

·      Use a medium heat curry powder if you get a choice.

Krishna Curry
So I'm no photographer.
Yes, it's brown rice - it's yummy and good for you!