With the autumnal weather, there is definitely more of the curry/casserole/stew nature of things in my cooking, and this curry was just the sort of warming, creamy thing that the miserable weather today demanded. The original recipe is from Olive magazine (a change from my usual Good Food, you might think, but actually, Olive is a sister publication - a spin off!) and I've found it online here.
I didn't alter it much - the main difference is that I used a different kind of curry paste than what they mention (which is why my curry is more yellow and less red) - I used the mild one I had in the house, which happened to be korma. I used fat free Greek yogurt, so it's not quite as calorific as you might think, though there is a fair chunk of butter in there. It still tasted plenty rich, so that wasn't a problem. I also doubled it, more or less, as we certainly needed to feed more than 2 people. And I used bone-in chicken thighs - I always do that, and cut them off the bones myself as they are way cheaper than thigh fillets, and then you can use the bones for stock later. I notice looking at the photos that although I've got coriander in the fridge, I forgot to put any on - oh well - we didn't miss it!
It was lovely, and delicious and there's not even a tiny scrap left for lunch tomorrow.
The courgettes are simply cut into chunks and sauteed; I sprinkled some mustard seeds and nigella on them while they were cooking.
We are lucky that our local shop, which is a Middle Eastern specialist, has lots of excellent ethnic ingredients from various cultures, including their own home-baked flatbreads (they have tandoor style ovens), which we often buy to go with curries, etc. They also do other styles besides this basic, naan-type bread, but this one works best for scooping and wiping up that last bit of sauce.
No comments:
Post a Comment