The curry club

the skewers are from ebay ,and the chicken is halal ,the marinade is homemade ,from spices and yougurt

 

Have you tried Iraqi open fire skewer chicken Sheesh Tawoog (Tawoog is the Turkish and Iraqi word for rooster)

 

no havent had anything from that part of the world ,these recipes that i use are mainly indian or pakistani

 

They are similar in some ways to Iraqi food. Curry from India and Pakistan are popular there. I use a lot of Shang brand curry from Pakistan. They are mixed for special meals. I like the light yellow color for my Shrimp & Potato curry sauce to put over rice. I also use Onion, Carrot, and Pepper Corn in it too.

 

i find the wonderfull thing about curry ,is that every person cooks it differently ,so everyones curry is different ,

 

later this week ,im cooking chichen dhansak ,the sauce is made up of onions and 2 different types of lentils

 

We have lentil soup almost daily.

 

lentil soup is gooooood ,very healthy

 

chicken dhansak and 2x roti ,,sauce contains spices ,onions and two types of lentils

 

meat vindaloo and 2x roti

 

Your into chefing too? True artist

 

wow sounds delicious

 

yES I AM

 

TRY IT X

 

bhindi masala (okra curry) with cumin seed basmati rice

 

chicken balti 2x roti

 

Chicken Korma with a twist

INGREDIENTS
For the chicken marinade:
28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces
1/2 cup plain yogurt
1 1/2 tablespoons minced garlic
1 tablespoon minced ginger (or finely grated)
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red chili powder
1 teaspoon of salt
For the sauce:
2 tablespoons olive oil
2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)
1 large onion, sliced or chopped
1 1/2 tablespoons garlic, minced
1 tablespoon ginger, minced or finely grated
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garam masala
1 teaspoon ground coriander
14 oz (400 g) crushed tomatoes
1 teaspoon red chili powder (adjust to your taste preference)
1 1/4 teaspoons salt (or to taste)
1 cup of heavy or thickened cream (or evaporated milk to save calories)
1 tablespoon sugar
1/2 teaspoon kasoori methi (or dried fenugreek leaves)

INSTRUCTIONS
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
Garnish with chopped cilantro/spring onions and serve with fresh, hot garlic butter rice and fresh homemade Naan bread or al dente pasta. Enjoy!

 

TARKA DAL (channa) with 2x roti

 

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chickpea and mixed veg bhuna 2x rotis