Homemade curry is not that difficult to prepare, you just need to skilfully handle with spices. Curry sauces can be prepared a very large amount of vegetables. When blended they create a thick sauce. The main vegetables used in the sauce are butternut squash, carrots, and corn. They perfectly harmonise with aromatic spices and are a warming idea for lunch / dinner in this autumn time.
Ingredients for 6 servings:
- 750g of chicken breast
- butternut squash
- 2 carrots
- leek
- 3 cob of corn
- 200ml of coconut milk (canned)
- 2 onions
- 1cm of ginger
- 4 garlic cloves
- half a teaspoon of turmeric
- a teaspoon of fenugreek
- a teaspoon of ground allspice
- a teaspoon of ground cumin
- a teaspoon of paprica
- half a teaspoon of cinnamon
- half a teaspoon of chilli
- 3 bay leaves
- 1 anise star
Plus your favorite sides, e.g. naan bread, papadoms, rice or couscous
Method:
In large pot fry the chopped onion, leek, ginger and garlic using a little bit of oil or olive oil. Fry until soft. Add the diced pumpkin and carrots. Pour the water over the vegetables only in 3/4 and cook for about 30 minutes. During this time, you can also cook the corn and dice the chicken. When the vegetables are soft, blend them and add all the spices: turmeric, fenugreek, allspice, sweet pepper, chilli and cumin. Blend. Add chopped chicken, bay leaves and anise. Simmer, covered, for about an hour. During this time, you can slightly cool the corn and separate the grains - use a knife for this. Finally, add the coconut milk. Stir together with the corn.
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