This is a long and detailed process…but it’s about as simple as I can get for now…
It’s about as basic as I can get for a good curry.
There are lots of shortcuts but none of them really work.
This makes an excellent vegetarian curry or add chicken…
Another day I will go on about ‘coloured'(green or red) curries but for now, learn how to make this one… it’s really good….!
There is a long tradition of having a stool in the kitchen, near the hottest burner. This curry could be one good example of why.
I always give myself at least 45 minutes of ‘hands-on’ cooking for this type of curry .
You will need:
- 4 Tab. Butter (or Ghee, if you have it)
- 6-8 large Onions (about 8 cups thinly sliced)
- 1-2 Tablespoons of Sea Salt
- 3 Cups (or more*) of Chicken Stock
- 2 Cinnamon Sticks
- 2 Tab. Fresh Ginger, finely chopped
- 6-8 Fresh Garlic Cloves, minced
- Stems of 1 bunch of Cilantro, finely chopped
- 1 Medium Tomato,diced
- 1 Jalapeño pepper (or favourites to taste)
- 2 Red Pepper (hotness to taste~sweet is ok)
- 1 Tab. Turmeric
- 1Tab. Maple Syrup
- 2-3 Tablespoons of your best curry powder
- some boneless Chicken
Clean and trim all of your Onions, garlic and vegetables…I often add zucchini and Daikon to this recipe but you can add a whole bunch of vegetables to this if you have/want them.**
Be careful at which stage you add each vegetable, (courser, dryer ones towards the beginning and wet ones towards the end.)
The way to slice the onions is important..
Slice the Onion in half, lengthways. Then, slice the halves into the thinnest little strips that you can … (You’ll need a very sharp knife). I find a very quick Chiffonade makes them paper-thin but use a mandolin if you have one ~ or sharpen your knife!
Heat the oil very hot. Add the onions 1 small handful at a time, stirring and waiting until the first bunch goes transparent and browned a bit before adding the rest. (10-15 minutes depending on the size and heat of your pan) slowly add the remaining onions 1 bunch at a time.
Add the Ginger, Garlic and Salt. (the salt helps to break down the cell membranes of the onions)
Stir constantly while the Onions brown..
You might have to adjust the heat, add more butter or turn down the stove a bit during this). It really depends on your onions and your stove …be VERY careful to not burn your onions….or ALL IS LOST…THROW THEM OUT AND START AGAIN…
Once sufficiently caramelised…(You are the Chef…the more the better but DON”T BURN them!…of course, you knew that..)
Add about 2-3 Tablespoons of stock to the pan…stir well until steamed off.
continue until all the onions are dry-ish (don’t let it burn!) and well caramelized.
Once dry and caramelised, add 2- 3 more Tablespoons of stock..
Allow to simmer until almost dry, stirring constantly.
The Onion mixture will begin to fall apart after 3 or4 additions of stock.
Add the vegetables and simmer until almost dry.
Add the Tomatoes and peppers.
Add 3-4 more Tablespoons of Stock. Just to get everything sizzling again…
Stir and add the spices. Add more liquid now. About 3 Cups.
Relax…simmer for about an hour.
Eadie & I had a glass of wine…then got the Poppadum ready…
just quickly ‘shocked’ them in a hot pan of oil…
Finished off the curry with some cream and Fresh Cilantro..
Serve with Aged Basmati Rice and Poppadums
*keep a pot of simmering stock on hand in case you need more…
** I find carrots and cruciferous vegetables don’t work very well with this recipe. Try:
- Water chestnuts
- Soft Chinese vegetables