I woke up craving Indian food which was fortuitous because of the tomatoes in the refrigerator that had seen the last of their salad days but were still good enough for a sauce.
Today is our children’s 16th and 30th birthdays. Happy Birthday Jade and Brian!
I like Indian food and it seems that I rarely make it. BBC’s Good Food inspired this recipe http://www.bbcgoodfood.com/recipes/1993658/homestyle-chicken-curry. I liked that they made pastes of the aromatics before cooking them. I’ve seen a Bangladeshi friend make masalas this way.
Serve this with chapatis and/or rice.
Chicken and Quail Egg Masala
4 tbsp ghee
2 tsp cumin seeds
1 tsp fennel seeds
1 tsp cinnamon powder
1 tsp crushed red pepper
1 large onion, processed into a paste with 3 tbsp water
1 1/2 inch fresh ginger and 6 garlic cloves, processed into a paste with 4 tbsp water
1 tsp garam masala
1 tsp turmeric
1 tsp sugar
3 cups tomato chunks, coarsely chopped
4 chicken breast halves, boned, skinned and cut into chunks
1 cup hot chicken broth
18 quail eggs, boiled and shelled
Melt the ghee in a wok, then add the cumin, fennel, cinnamon and crushed red. Cook until aromatic. Add the onion paste and cook for 8 minutes. Add the garlic/ginger paste and cook for 2 minutes. Stir in the garam masala, turmeric and sugar, blending well. Add the tomatoes and cook for about 10 minutes. Add the chicken chunks and allow to simmer for 5 minutes. Pour in the chicken broth and simmer for another 10 minutes. Add the quail eggs and simmer for 2 minutes. Remove from flame and let sit for 5-10 minutes.