Recipes CURRIES OF ORIGIN: GARAM MASALA CHICKEN CURRY
CURRIES OF ORIGIN: GARAM MASALA CHICKEN CURRY
The English translation of Garam Masala from Hindi means "Hot mixture of spices" and offers the best description of this precious blend of ground spices. Garam Masala is pungent, but not "hot" like chilli powder is. The spice is predominantly used with other spices when making curries and forms an integral component of certain curries in the Curries of Origin range such as Durban Indian curry, Madras curry, Thai Green curry and Korma curry. These curries can be made with beef, lamb or chicken on the bone.
- WHAT YOU WILL NEED -
- 3 Tbsp of vegetable oil or clarified butter
- 1 large chopped onion
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 3 - 4 tsp Cape Herb & Spice GARAM MASALA
- 500 g of the desired meat
- 1 peeled and diced tomato
- 250 ml beef/lamb or chicken stock
- 3 diced medium size potatoes
- METHOD -
Start off by heating the vegetable oil or clarified butter in a large saucepan. Then, add the chopped onion, garlic, ginger and sauté until translucent taking care not to burn the garlic and ginger.
Add Cape Herb & Spice Garam Masala and gently fry the spices for 2 - 3 minutes to release their flavour. Then add the desired meat to the spice mixture and allow to brown on all sides.
Next up, add the peeled and diced tomato, season with salt, add chilli if desired and the beef/lamb or chicken stock. Allow to simmer for ±10 min and add the potatoes and the remaining stock.
Cover and allow to simmer until both the meat and vegetables are cooked (±30 min).
Taste the dish and adjust seasoning as desired. It can be served with long grain rice, fresh coriander leaves and sambals of your choice.
Recipe Image by: JENNY MCGRUTHER
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