Friday, September 25, 2009

Good vibrations

Our Indian cooking class teacher has taught us to put nothing but positive energy into our food. If you cook while you are angry or upset, your food will not taste good and your family or guests will not enjoy the meal, making them angry or upset as well. Food needs good vibrations! I thought that sounded reasonable and I must say: when I think of it, there surely is some truth to it.
Today I tried my own version of a chicken curry masala. I'm pretty proud of myself for cooking this wonderful meal. It tasted delicious. I guess I was in a happy mood cooking it? LOLZ
Maybe you should try it out at home? This is what you need:
  • 2 bay leaves
  • 4 cloves
  • 1 cinnamon stick
  • oil
  • 2 chicken fillets, cubed
  • cumin seeds
  • ground cumin
  • ground coriander
  • 1 piece of fresh ginger, peeled and sliced in strips
  • 2 carrots, peeled and sliced in strips
  • 1/2 yellow pepper, cubed
  • 2 onions, finely chopped
  • 2 cloves of garlic
  • 2 tomatoes, cored and diced
  • 1 can of coconut cream
  • curry powder
  • turmeric powder
  • salt
  • a bunch of fresh coriander, chopped coarsely
Heat 2 tablespoons of oil in a pan. Add the bay leaves, the cloves and the cinnamon. Put the lid on so you don't burn yourself when it pops.
Bake the chicken pieces in the oil. Discard the bay leaves, the cloves and the cinnamon. Drain the chicken on paper towel.
Add the other spices, the ginger, onions, garlic, carrot and pepper. Keep stirring on high heat until the contents resembles a concentrated paste. It should look fairly dry. Add the tomatoes and the coconut cream. Season with curry powder, turmeric and salt. The turmeric will color the dish slightly.
Add the chicken pieces en simmer the dish until the meat is cooked and the curry has the desired consistency. Sprinkle the fresh coriander over the dish.

TIP: serve the dish over basmati rice. Cook 1 part of rice for 2 parts of water
TIP: serve with Indian chapati bread
TIP: spice the dish up with finely chopped green chilli. Add the chilli in the beginning.

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