Friday, 31 October 2014

Sweary chicken tikka curry

Curry really is such a fucking woolly name for a dish. What does it actually mean? For example, you have your Indian/Bangladeshi/Pakistani from curry houses all over the UK which have become so very much part of the fabric of the UK that chicken tikka masala is, for all intents and purposes, our national dish. So much so, in fact, that former BNP leader and hypothyroid guppy-faced, racist cockwomble, Nick Griffin, apparently insists that his favourite food is actually that self same dish. Of course, most of us probably wouldn't have exactly the same culinary experience of dining in Indian restaurants that you might imagine Mr Griffin would get:

"Abdul, guess who'd just ordered chicken tikka masala!"
"Only that twat from the BNP, Nick Griffin!"
"You'd better pass me my copy of Penthouse, then. We're all out of 'special sauce'"

The thing about South Asian curries is that they're all about dried spices. In contrast you  have Thai curries, which use fresh, aromatic flavours from herbs like lemon grass and kaffir lime leaves plus lots and lots of chilli. Then there are "curries" from other countries in SE Asia, from Japan, from parts of Africa, from the Caribbean. Yet the tagine I posted in this blog earlier on isn't a curry, though it has a lot of the same spice flavours. So, what about the celebrity chefs? Jamie Oliver, on the pay roll of Sainsbury's a few years ago, did an ad for the supermarket where he declared he was making a "Ruby" for his mates,before hopping onto his scooter to pick up the ingredients, the mockney wanker.

This recipe requires a lot of effort and takes frigging ages, but it is worth it.

Chicken tikka
150g plain natural yoghurt
Piece of ginger (about the size of your thumb) coarsely chopped
2 cloves of garlic, coarsely chopped
 Juice of half a lemon
1 tbsp vegetable oil
1 tbsp tandoori spice
1/2 tsp black pepper
1 tsp tumeric
1 green chilli, finely chopped
400g chicken, cubed

Curry sauce
3 tbsp vegetable oil
2 medium onions
4 cloves of garlic, crushed
2-3 cm ginger (about a thumbsworth), finely chopped
4 green cardamom pods
4 cloves
1 bay leaf
stick of cinnamon (about 5cm)
2 or 3 fresh chillies
grate of nutmeg
2 tsp whole cumin
2 tsp whole coriander seeds
1 tsp fennel seeds
1 tsp tumeric
1/2 tsp fenugreek seeds
1tsp paprika
1/2 tsp whole black peppercorns
1/2 tin of tomatoes
1 green pepper
2 tsp garam masala

First you need to prepare the chicken tikka marinade. Put the garlic and ginger in a pestle and mortar and pound them into a paste. Put the paste plus all the other ingredients, minus the chicken, into a dish and mix well. Add the chicken and make sure all the pieces are well covered by the marinade mixture. Cover, put the bowl in the fridge and leave it for at least three hours.


Have a beer or two while you wait, watch a film or do something else like have sex (with someone else or on your own, just don't forget to wash your hands afterwards).

Heat 2 tbsp oil in a pan and add the marinated chicken. Fry it gently for 15-20 minutes until it's cooked. You could do this on a griddle pan, under a grill or even on a barbecue if you can be truly arsed. Remove the chicken from the pan and keep on the side on a plate

(from the leaf: bay, red chillies, coriander seeds, cumin seeds, fenugreek seeds, cardamom pods, tumeric, cloves, fennel, black pepper, nutmeg and cinnamon in the middle)
For the curry sauce, heat 2 tbsp oil in a nice, solid pan, and add the sliced onion, garlic and ginger. Fry them gently for a couple of minutes then add all the spices (and I know, there are shitloads), and fry for another 5-7 minutes while the onion gets nice and soft. Pour the tinned tomatoes into a blender then add the onion/spice mixture from the pan and liquidise to give a nice, smooth sauce.

Add the rest of the oil to the pan, add the chunky onion and fry for 7 minutes. Add the pepper and fry for another 5 minutes. Return the chicken (including any liquid that might have seeped out of the chicken) to the pan and mix well. Add the sauce from the blender. It might be pretty thick, so add a splash of water to the blender jug to get all the mixture into the pan.

Leave the curry to simmer on a low heat for 20-30 minutes then add the garam masala. Mix well and serve.

Apologies for the crap photo, but that's the curry with rice and squash curry
This makes plenty for two adults and is great with Indian bread, like naan, and/or rice (like my pilau to be posted soon) plus a vegetable accompaniment like the squash curry, also to be posted soon.

As I said, this is quite a laboured task to do all the way through. You can cut the time down by doing away with the chicken tikka marination palava and frying up some chopped ginger and garlic with the tandoori spice and cooking the chicken in that as the first stage. To be honest, this is the way I usually cook this dish when I'm not pursuing my mission to bring the best recipes with the foulest language to the fucking masses.

It's a little known fact that the aforementioned guppy-faced racist cockwomble, Nick Griffin, actually has tried his hand at a cookery video blog of his own. I resent this, since I feel it's challenging my crown to be the most offensive food blog on the web. And no, I'm not posting a link to it and giving old endocrinologically-challenged-goldfish chops more traffic.

As I said above, this dish has more spices in it than you can shake a shitty stick at. You could buy branded spices in tiny jars by companies like Schwarz if you really like. However, they cost a fucking fortune. One alternative is supermarket own brand jars which are a lot cheaper. Better still, get spices from an Asian grocer or supermarket. They cost a lot less and come in much bigger packets. On the down side you need to get airtight containers to put them in.

This version wasn't especially hot with chilli, though it really needs a kick like a mule with a urinary tract infection to enjoy it's full potential.

No comments:

Post a Comment