Curry is one of our favorite meals - Japanese, Thai, British and Indian style. I learnt that curry was originally brought into Japan by British. Maybe that's why the curry from local chippy are similar to the ones we eat in Japan I think. We can tell how diverse this county is especially in a major supermarkets. There are lanes for the international ingredients: Indian, Chinese, Korean, Pakistani, Spanish, Italian, Mexican, Thai and Japanese. I was surprised to see the vast variety of spices here and they are quite reasonable compare to Japan. In a quite early stage of my Manchester life, I have got many different kinds of spices and have been enjoying home made curry since then.
(I always, always forget to take a photo of my meal- A reminded me of it when I start eating....this is the reason the photo is a bit messy!!)
Ingredients (for 2)
6 Chicken drumstick
1 Onion (finely chopped)
2 Garlic cloves (finely chopped)
1 thumb sized ginger (finely chopped)
1 Green bird eye chili (finely chopped)
1 Bell pepper (diced)
1/2 Courgette (sliced)
1 Tomato (diced)
2 tsp Curry Powder
Salt & Pepper
1tbsp Tomato puree
Spice A
1 Bay leaf
1 Cinnamon stick
1/2 tsp black pepper (cracked)
1 tsp Cardamom pods
Spice B (2 tsp each)
Coriander powder
Turmeric
Garam masara
Cumin
Chili powder
Rice to serve with
Directions
1. Pierce chickens, rub some salt & pepper and curry powder then leave at least 30 mins to marinate.
2. In a large pan, heat oil and add finely chopped garlic, ginger, onion and bird eye chili then cook until the onion is slightly coloured.
3. Add chicken and Spice A and cook about 1 mints.
4. Add bell pepper and courgettes and Spice B. Then cook until the chicken gets slightly browned.
5. Add tomato, tomato puree and add water to cover about 3/4 of chicken.
6. Add salt to taste, cover and cook about 30-45 mins until the chicken is completely cooked.
7. Take the cover off, cook another 5-10 mins to reduce liquid.
8. Serve with rice
(I always, always forget to take a photo of my meal- A reminded me of it when I start eating....this is the reason the photo is a bit messy!!)
Ingredients (for 2)
6 Chicken drumstick
1 Onion (finely chopped)
2 Garlic cloves (finely chopped)
1 thumb sized ginger (finely chopped)
1 Green bird eye chili (finely chopped)
1 Bell pepper (diced)
1/2 Courgette (sliced)
1 Tomato (diced)
2 tsp Curry Powder
Salt & Pepper
1tbsp Tomato puree
Spice A
1 Bay leaf
1 Cinnamon stick
1/2 tsp black pepper (cracked)
1 tsp Cardamom pods
Spice B (2 tsp each)
Coriander powder
Turmeric
Garam masara
Cumin
Chili powder
Rice to serve with
Directions
1. Pierce chickens, rub some salt & pepper and curry powder then leave at least 30 mins to marinate.
2. In a large pan, heat oil and add finely chopped garlic, ginger, onion and bird eye chili then cook until the onion is slightly coloured.
3. Add chicken and Spice A and cook about 1 mints.
4. Add bell pepper and courgettes and Spice B. Then cook until the chicken gets slightly browned.
5. Add tomato, tomato puree and add water to cover about 3/4 of chicken.
6. Add salt to taste, cover and cook about 30-45 mins until the chicken is completely cooked.
7. Take the cover off, cook another 5-10 mins to reduce liquid.
8. Serve with rice