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Curry from scratch

March 6, 2012

Pat pat pat. Do you hear that sound? Pat pat pat. That’s the sound of me patting myself on the back for making my own roasted curry spices for dinner tonight. This might be the end of me paying $8 a jar for pre-made curry at the grocery store. Since I’m a rookie at this one, I’ll need to spend some time perfectly it, but I just tasted my sauce that is in the crockpot right now, and damn! It’s pretty good. The remainder of this recipe is based on my Curry in a Hurry recipe posted quite some time ago.

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Here’s how I did the spices:

To 1 tbsp of rice bran oil I added the following:

  • 1 tsp of Tumeric
  • 1 tsp of Chili powder
  • 2 tsp of Cumin powder
  • 1 tsp of Cumin seeds
  • 1-2 tsp of Cardonom seeds
  • 1 tbsp Grated ginger
  • Pressed garlic (about 4-5 cloves)
  • 1 tsp salt and fresh pepper to your liking

I started by frying a finely cut shallot on med heat, then adding the garlic. After cooking for a couple of minutes (don’t let the garlic burn) I added the remaining spices, turned the heat down to low-med, and continued to stir. After 2-3 minutes I removed the newly formed curry paste from the pan and set aside.

In a crockpot I added one can of tomato sauce, one can of coconut milk, and a bag of shredded chicken (see my recipe for preparing chicken ahead of time). Then I addd the curry paste to this mixture and turned it to LOW for a couple hours, then “keep warm” until dinner time.

Back in the pan, I added a touch more oil then cooked up my carrots and chickpeas, just so they were a bit softer than raw. Then I added them to the crockpot. Taste the sauce as it cooks together and adjust any of the spices by adding more straight to the sauce. I’m a rookie making this one, so I had to play with it a bit to get it “just right”. But the end result was amazing and so delicious.

Dinner will be served in about 4 hours and I’m already excited about it! To add some heat to this dish you could add chilli flakes, but since Simone will eat this with us, that would be kind of mean. 😉 I serve my curry with basmati rice (white or brown) and infuse my rice with coconut oil.

Pat pat pat…give it a try and see if this brings about a sense of great self-satisfaction for you too. heehee.

Curry from scratch

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2 Comments leave one →
  1. Denise permalink
    March 10, 2012 4:37 pm

    Congrats! Feels good to make something tasty right from scratch, next thing you’re going tell us that you are growing the spices from seed too! Sounds yummy, will have to try when I have a weekend with a few extra minutes to devote to dinner time.

    • March 10, 2012 6:25 pm

      It’s definitely a work in progress, but we enjoyed it a lot and my friends gave it two thumbs up. I have some leftover roasted potatoes so I’ll have to make up another curry sauce soon to use those up. I love throwing leftovers in my sauces!

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