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Curry Recipe

Name: Mowgli Street Food Newcastles Curry Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 tbs vegetable oil; 1 cup yellow onion; 3 cloves garlic cloves, minced; 1 tbs fresh ginger, grated; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp turmeric; 1 tsp paprika; 1 tbs curry powder; 1 tsp red chili flakes (optional); 1 tbs tomato paste; 200 ml canned crushed tomatoes; 200 ml coconut milk (full fat preferred); 100 ml vegetable stock or water; 1 tsp salt; 0.5 tsp black pepper; 1 tbs lime juice; 2 tbs fresh cilantro, chopped; 300 g chicken thighs, boneless skinless, cut into 1" pieces (or firm tofu cubes); 1 medium potato, medium, peeled and cut into 1" cubes (optional); 1 medium carrot, sliced on the diagonal; 75 g frozen peas; 1 cup basmati rice, uncooked; 1.5 cups water for rice; 0.25 tsp salt for rice

Inspired by Mowgli Street Food Newcastle

Time45m

Serves2

2 x Curry

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Ingredients

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Curry Base (serves 2)

2 tbs Tuscany sunflower oil

1 cup yellow onion

3 cloves Garlic cloves, minced

1 tbs Fresh ginger, grated

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp turmeric

1 tsp Watkins paprika

1 tbs curry powder

1 tsp red chili flakes (optional)

1 tbs tomato paste

7/8 cup (200 ml) canned crushed tomatoes

7/8 cup (200 ml) coconut milk (full fat preferred)

0.42 cup (100 ml) vegetable stock or water

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs ReaLime juice

2 tbs Fresh cilantro, chopped

Main Protein / Vegetables (choose combination to serve 2)

10.6 oz (300 g) chicken thighs, boneless skinless, cut into 1" pieces (or firm tofu cubes)

1 medium potato, medium, peeled and cut into 1" cubes (optional)

1 medium carrot, sliced on the diagonal

2 2/3 oz (75 g) frozen peas

To Serve

1 cup basmati rice, uncooked

1 1/2 cups water for rice

1/4 tsp salt for rice

Method

Prepare Rice

Rinse and cook rice

Rinse 1 cup basmati rice under cold water until the water runs clear. Combine rinsed rice, 1.5 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook 12-15 minutes until water is absorbed. Remove from heat and let sit covered for 10 minutes, then fluff with a fork.

Prepare Ingredients

If using chicken, pat pieces dry and season lightly with 1/4 tsp salt and 1/8 tsp pepper. If using tofu, press ahead 15-20 minutes and cut into cubes. Peel and dice the potato and carrot into roughly 1" pieces. Thaw peas if frozen. Finely chop the onion, mince garlic, and grate the ginger. Measure spices, tomato paste, crushed tomatoes, coconut milk and stock so they are ready.

Cook Protein & Vegetables

Brown the protein

Heat 1 tablespoon vegetable oil in a large skillet or medium saucepan over medium-high heat. Add the chicken pieces in a single layer (or tofu cubes) and brown for 3-4 minutes per side until lightly golden but not cooked through. Remove to a plate and set aside.

Sweat root vegetables (if using)

Add the potato and carrot to the pan with the reserved juices and 1 tsp oil if the pan is dry. Sauté 3-4 minutes to develop color, then remove and set aside with the protein.

Make Curry Base & Simmer

Aromatics and spices

Lower heat to medium and add remaining 1 tbs oil to the pan. Add the chopped onion and a pinch of salt; cook 6-8 minutes until soft and translucent, stirring occasionally. Add the minced garlic and grated ginger and cook 1 minute until fragrant. Sprinkle in ground cumin, ground coriander, turmeric, paprika, curry powder and chili flakes. Stir constantly for 30-45 seconds to bloom the spices.

Tomato and liquids

Stir in 1 tablespoon tomato paste and cook 1 minute. Add 200 ml crushed tomatoes, 200 ml coconut milk and 100 ml vegetable stock, scraping up any browned bits. Bring to a gentle simmer.

Return protein & vegetables

Return the browned chicken (or tofu) and the sautéed potato and carrot to the pan. Stir to combine and submerge pieces in the sauce. Reduce heat to low, cover partially, and simmer 12-18 minutes until chicken is cooked through (internal temp 74°C / 165°F) and potatoes are tender. If using tofu, simmer 8-10 minutes to meld flavors. Stir once or twice during cooking.

Finish and thicken

If sauce is too thin, remove lid and simmer uncovered 2-4 minutes until it thickens slightly. Stir in the frozen peas and simmer 1-2 minutes until heated through. Taste and season with remaining 3/4 tsp salt (adjust to taste), 1/2 tsp black pepper, and 1 tbsp lime juice. Stir in chopped cilantro just before serving.

Serve

Divide the cooked rice between two plates or bowls. Spoon the curry over or alongside the rice. Garnish with additional cilantro or a wedge of lime if desired. Serve immediately.