Vocal Voices

With rice and naans there is enough for three to four.

1 chicken breast 250-300gm
same weight of prawns
1 large onion halved then cut across
2 shallots cut across (or another onion)
4 chopped fresh tomatoes
4 chopped fresh chillies
4 sliced cloves of garlic
1 dsp turmeric
1 tsp ground cumin
1 tsp ground coriander
2 cardamom pods
short stick of cinnamon
chilli powder (for heat, as much as you like)
50g butter
glug of oil
tin of coconut milk
cup of chicken or veg stock

Cut the chicken into bite sized pieces and fry in the oil and butter until browning at the edges - set aside. Cook the prawns for about two mins - set aside. Add the onions, shallots and chillies to the pan and fry gently for about ten mins then add the garlic and spices and cook for two more mins. Put the chicken and prawns back in the pan to reheat then add the coconut milk and stock. Leave uncovered on a low simmer for about 15 mins to thicken. Serve with plain boiled rice.

A cheat that works if you do not have the spices is 1 dsp Madras paste or curry powder.

I'd do just chicken but that sounds lovely Wm.
Worth using the separate spices I think, more subtle than a Madras

Note to self, really must find new pestle & mortar

Diflower wrote:Worth using the separate spices I think, more subtle than a Madras

Absolutely, but I (we) are lucky to be able to get fresh/seeds, some do not get the choice and when that happens a jar of bog-standard curry paste/powder works, sort of.

Diflower wrote:Note to self, really must find new pestle & mortar

Says you.... I have worn another depression in my rubberwood mortar and flattened the pestle. Most of my curries have had a 'secret' ingredient - tasty.

I always forget which is which, but it's the bit you have in your hand, is broken so hurts
The set's stone of some kind, very nice and I've obviously had it a long time as my mum bought it for me

Granite we need Wm, I have seen some but too big, there's a spot on a shelf for it to live