Favorite Recipes to share

New York Red · December 30, 2019

I’m not a great cook, but I do enjoy the hell out of it when I have time. When I was a kid, curry was s staple in every household where I was brought up. My Nan showed me how to make this when I was little and I’ve kept up with it ever since. There are loads of personal variations of it, but it is essentially a West Indian curry. My version of it has some Brooklyn West Indian influence on it. Anyway, this is Butetown Curry:

Ingredients:

2 lbs of de-boned and skinned chicken breasts

2 red peppers

2 yellow or orange peppers

1 green pepper

1 10oz bag of frozen peas

6 medium sized onions

12-15 cloves of garlic

3 large pieces of ginger

8-10 oz of plain yoghurt (optional)

Cardamom, cumin, coriander, salt, fresh black pepper, curry powder, garam marsala, basil, oregano, cayenne pepper, bay leaves, turmeric.

Cooking oil (whatever you prefer)

Prep:

1. Cube the chicken into 1” pieces, mix in a big bowl with a tablespoon of turmeric and a tablespoon of cumin

2. Cut all of the peppers into 1/4” inch pieces but keep the different kinds in separate bowls

3. Finely chop the onions, garlic and ginger. Keep them separate.

4. In a small bowl, mix 6 heaped teaspoons of curry powder, 1 tablespoon of basil, 1 tablespoon of oregano, 1 teaspoon of turmeric

5. In another bowl, mix 1 teaspoon of cardamom, one teaspoon of coriander, a half teaspoon of cumin

Cooking:

1. Quickly fry the chicken for 10 minutes to slightly brown it. Set it aside.

2. Heat up the oil and fry the garlic and ginger for about a minute.

3. Add in he onions. Keep frying on high heat, stirring, until the onions start going translucent

4. Turn down to low heat and add the curry powder mix. Fry for two minutes, constantly stirring. Keep the heat low or it will get bitter.

5. Add two pints of water and bring to a boil.

6. Add in the chicken green peppers and bay leaf. Keep it simmering.

7. After 30 minutes, add the red peppers. Add the cardamom mix. Keep it simmering.

8. After another 15 minutes, add the yellow/orange peppers. Keep it simmering.

9. After another 15 minutes, add the frozen peas. Keep it simmering.

10. Add in a teaspoon of garam marsala.

11. Keep it cooking for another 15-30 minutes. It’s better to let it sit overnight before eating, but OK to eat it straight away too.

note: if you like a creamier curry, start adding yoghurt one teaspoon at a time when you add the garam marsala. You have to gradually mix it in so that it doesn’t curdle.

Edited December 30, 2019 by New York Red

Cheesecake · December 30, 2019

This post is not viewable to guests.

You can sign in to your account at the login page here