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January 13, 2009

The Curry Confession

Somehow I was always sort of afraid of preparing curry. Before I started to cook and think about food I simply opened a pack of ready-made curry powder and mixed it with milk and that was it. After I got more experienced in the kitchen I started to cook more and more myself and one day I found myself using my own stock, baking my own bread and so on. I remember at the beging the highest culinary meal was some ready-made spätzle with fried sausages and ready-made brown sauce. Okay, okay but I was 18! More and more I stared to cook my mom's recipes and meanwhile I dare to try anything. So back to the curry sauce. I think preparing curry is an art and in no way can we compare the European curries to the real Indian stuff. My first trial for my own wannabe curry sauce, I did not quite like, because that time I did not dare to use herbs, spices like I do now. Most of all I was afraid of using garlic. I never liked garlic however this have changed! Meanwhile I do to use it and I confess it is good! No, I still would not eat it raw but in some meal it may not be missed! I wanted to give curry a new chance, but not on my own, that is why I took the help of Johann Lafer and cooked his recipe for lunch today. I would not say it is really authentic, but it is fantastic! I only did a few changes like I doubled the curry mixed herbs, added some chili flakes and an extra spoonful of curcuma, because the colour was too light. I cooked the rice together with a piece of ginger, lemongrass and coriander seeds. My curry mission has just started! Next time I am going to use coconut milk instead of cream and I am not going to stop until I have my own curry mixture and so on and on and on.


Ingredients:
400 g chicken breast
3 tablespoon sesame oil
2 tablespoon soy sauce
2 teaspoon curry powder
1 garlic clove
salt, pepper
1 apple
2 tablespoon butter

1 shallot
3 tablespoon curry mixed herbs
1 garlic clove
250 ml chicken stock
150 ml cream

salt, pepper

Slice chicken in cubes and marinate for 1 hour in the marinade made of sesameoil, soy sauce, curry and minced garlic. Heat sesame oil and fry chicken until it is still raw in the middle and set it to the oven for 10-15 minutes or until golden brown on 100°C. Heat butter, add chopped shallot, cubed apple, garlic and curry powder and fry for some minutes. Add stock and cream and let it reduce. When done, sieve add chicken and season with salt and pepper.

2 comments:

Rosa's Yummy Yums said...

A delicious looking curry! I love the way you presented the rice!

Cheers,

Rosa

Happy cook said...

When i frist came to belgium and my MIL made currysauce, i was like , huh we don't have a suce like curry sauce back at home. And then i found out it is very normal here to have these sauces.Now i too make sometimes curry sauce, which my daughter loves.
This looks beautiful and delicious.
Love the colour.
My MIL sometimes add raisisn instead of apples.

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