Przywiozlam pomysł i Madras Curry Powder z Londynu, milion lat temu. Kiedy proszek się skończył, jak i potrawa poszła w zapomnienie. Ale nie dajemy za wygraną.
· 1 chicken, in pieces (or about 1 kg of pieces) – I often buy the ‘thighs’, even better those without the skin)
· 1 mid-to-large onion, cut in ‘feathers’
· 1 tart apple (Granny Smith works well) chopped into small pieces
· 2 medium carrots or 1 large (chopped into bite slices, similar size as apple)..)
· 2 tbsp of tomato paste (I use the stuff in the tube, easier to apply small quantities and not loose the rest)
· 2 cups of chicken stock
· 1-2 tbsp of madras curry (the quantity here really depends on the curry and on the target audience)
· handful of raisins
· salt, pepper
· some oil to fry stuff in
· large heavy pot
· large frying pan
- heat the frying pan, add some oil
- in hot oil brown the chicken pieces quickly (just zap the mat outside, do not cook it), collect them in the big heavy pot, keep warmish; it takes a while, as the whole chicken does not fit on the frying pan all at once, you need several takes
- when all the chicken done, drop the onion into the pan and slowly get it to ‘golden’ color
- add the curry, fry and mash for a while
- add tomato paste, mash and cook for a while
- add stock, carrots, stir to pick up the stuff stuck to the bottom of the pan
- here I usually get the sauce to boil and drop it over the chicken
- no longer needed frying pan goes to cool down and be washed sometime later\
- the pot gets the heat (medium?)
- when the stuff is simmering, I add apples and raisins, some salt and pepper as needed, and let is simmer for a good hour or more
- taste and check out the salt&pepper content
I usually cook it the day before, as the kitchen smells unnecessarily strongly while in process. The next day reheat in the oven or on the top, 45-minutes or so, depending on how big pot.