Tuesday, September 27, 2005

May's happy dry indian curry

*Err..not yet. Let me tell you a little something about myself first*

You know the funniest thing? Nearly a year ago I couldn't cook. Didn't want to. A year down the line and I'm posting recipes. Hmm.

Moral of story? Anybody can cook.

I must admit that I can be quite weird when I cook. For one, I'm bloody picky about who I cook for (exceptions in potluck parties). I don't cook for bastards. And certainly not pricks. So if you're a bastard, or a prick...too bad. If you're nice to me, I'll cook for you.

My second quirky habit is that I like to talk to my food. Yes you heard right. Even when I cook for myself. But most of the time, I start having this full-on conversation (in my head) when I prepare a meal for an exclusive bunch of friends. Or for my partner. A normal in-may's-head conversation goes something like this: we're cooking for ****, so let's see. What do we have here? Hmm. Okay, okay...looking good...let's taste it...hmm....

I know it sounds wrong but hey. :D

I discovered something interesting yesterday; if I don't talk to my food, there's bound to be disaster. Yesterday I made bak kut teh. Didn't talk to it and sure enough, I forgot the dark sauce. Bak kut teh looked murky brown. Oopsie.


May's happy dry indian curry! (finally.)

I love Indian food. I also like showing it off when I know it looks, tastes and smells authentic. Picture above was taken by dear prettyhazy during a party.

Now now...vat you need:

Chicken (duh...use chikadoo drumstick!)
Potatoes (chopped roughly)
Tomatoes (sliced thinly)
Red onion(nice red ones that can make you cry when sliced)
Garlic (crushed and chopped into bits)
Ginger (just a tiny bit)
Dry chilli
Fresh curry leaves (from Safeway. Bloody expensive but worth it!)
1 teaspoon of black mustard seed (this you can get at any good asian grocer)
Aniseed star (just one would do; too much of it and your dish would taste like colgate)
Cinnamon stick (just one!)
Kunyit (yellow powder thingy; don't really know how to describe it)
Chilli powder
Baba's meat curry powder

*Unless specifically mentioned, I haven't put any measurement/quantity on most ingredients. I’m a happy believer and follower of estimation. Just talk to your food.*

Okay! Let us start!

The night before:

Marinate chicken/s. Cut drumstick into smaller pieces so that it's easier.

1. Add in a dash of kunyit
2. Lots of chilli powder
3. And lots of meat curry powder.
4. Then add salt. Add a tiny bit of water and marinate the whole thing.
5. Place chikadoo in fridge overnight.

Then on the day itself:

1. Put oil in pan and fry potatoes. Once cooked, place aside.
2. Put a little more oil in pan. Wait till heated then throw in black mustard seed. Fry.
3. Throw in cinnamon and aniseed star.
4. Add garlic, onion, curry leaves, dry chilli and ginger. Fry until fragrant.
5. Once satisfied with smell (it would smell divine at this stage), add in chicken pieces.
6. Once cooked, add in tomatoes.
7. You'd be able to see a tiny layer of oil rising on the top. This means you're nearly done!
8. Turn fire down to low and add the potatoes.
9. Stir, stir, stir, stir, stir. Talk to your curry. Befriend it.



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