Basic chicken or turkey curry
Ingredients:
Double all the spices if using 1 turkey breast lobe.
4 pieces cinnamon
1 heaped tsp coriander seeds
1 heaped tsp cumin seeds
5 green cardamom pods
6 cloves
6 black peppercorns
1 tsp mustard seeds
(1 tsp fenugreek seeds)
About 2 chicken breast fillets chopped or 8-9 Chicken thighs, bone-in but skin off (for double quantity: half turkey breast, skin removed and diced).
A little oil or fat
2 heaped tsp garam masala
1 flat tsp chilli powder
1 flat tsp paprika
1 flat tsp ground black pepper
1 heaped tsp cumin powder
1 heaped tsp ground coriander
1 tsp turmeric
1 large onion, peeled and diced
3 portions GGG
3 courgettes, diced
2 carrots, peeled and chopped small.
2 peppers, de-seeded and chopped small.
4 tomatoes, diced
1 large tin chopped tomatoes and water from rinsing tin or 2 tins coconut milk and water from rinsing the tins. (if doubling the recipe for turkey breast, 3 tins coconut milk will be enough).
1 chicken stockpot
Method:
Dry roast the whole spices in a large pan until you can smell them.
Add some oil and roast the ground spices.
Add the onions and sauté until going transparent.
Add the courgette and tomato, continue sautéing.
Add the tinned tomatoes or coconut milk and bring to a gentle simmer until the sauce comes together. Add chicken stock cube and check seasoning
Add the chicken or turkey and cook on a very low temperature until the meat reaches 70 degrees C.
Cool and refrigerate.
Re-heat the following day in the pan, very gently and turning the meat so that fully heated.
My Tips:
There’s no reason you couldn’t add cooked chicken or turkey to the sauce and just reheat it.
This recipe and a large Poisson Provençale plus rice fed 16 hungry beekeepers!