The shite weather is causing a phenomenon called the Curryolis Effect in our house. This is a little-known natural occurrence whereby you crave the sweaty armpits, red face and runny eyes that should really be supplied by hot weather, but which you have to generate artificially with hot food because summer has apparently abandoned us for all time. I'm only a week into this blog and I'm about to post my second curry recipe. How depressing.
Chicken & Chickpea Curry - serves 4
2 onions, quartered 4 fat garlic cloves
3cm ginger, peeled 1 large red chili, roughly chopped (seeds & membrane left in)
Bunch fresh coriander 2 tbsp hot curry powder
Half tsp turmeric 2 tsp paprika
1 tsp salt 1 chicken stock cube
500ml boiling water 4 or 5 chicken fillets, cubed
Tin of chickpeas, drained
1) Stick the onions, garlic, chili, spices, salt, curry powder and half the coriander into a food processor and blend to a puree. Tip the mixture into a large pot and cook over a low heat for 10 minutes, stirring frequently.
2) Crumble in the stock cube, add the boiling water and bring to the boil. Add the chicken, stir, then lower the heat and simmer for 20 minutes, until the chicken is tender.
3) Chop the remaining coriander and stir into the curry along with the chickpeas. If, like me, you love chickpeas and if, like me, you've already eaten half the first tin out of the colander, feel free to add another tin. Heat through and divide between four bowls, swirl over some natural yogurt and serve with rice and poori breads.
Poori - makes 10 (WARNING! WARNING! WARNING! Highly addictive little bastards, these)
175g self-raising flour 1 tsp salt
1 tbsp vegetable oil 1 tbsp natural yoghurt
3-4 tbsp water Oil for frying
1) In a large bowl, combine the flour, oil, yoghurt and salt. Mix well and add enough water to make a soft dough. Cover with a tea-towel and leave to rest for 15 minutes.
2) Turn onto a lightly floured board and knead well for 3-4 minutes or until smooth. Divide into 10 balls and roll each into a very thin disc around 8cm in diameter. Like-a dis:
3) Heat about an inch of oil in a deep frying pan til it browns a cube of bread in 30 seconds. Or, just guess when it's hot enough, like I do. Carefully slide a poori into the pan. When it puffs up (isn't that cool!) turn it over and fry for another minute. Drain on kitchen towel and keep warm til they're all done. They should be lovely and soft, not crispy at all. Serve immediately.
You can thank/curse me later, when you're spreadeagled on the couch wondering whether it was really necessary to eat four of the damn things...