Asian fusion: Chicken/Pork Curry

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Thick gravy, fragrant, spicy... yummm... We enjoy our curries with naan, and over couscous too. 

You may use this recipe with chicken or pork meat.

Heat olive oil and add cloves, caraway seeds, cumin, red onion, and ginger. Stir fry them lightly until fragrant. 

Add curry powder, chilli powder, ground turmeric, crushed red pepper, and water. Stir all ingredients well, add potatoes, and leave to simmer until potatoes are about half-cooked.

Add in meat, more water, and mix well. Cover, and leave the meat to cook.



About five minutes before removing from heat, add in coconut milk, tomatoes, and salt. Let them simmer in medium to low heat. Add fresh parsley just before turning the heat off. 

We grow our own parsley. This variant that we have is Italian Parsley.  


Dish out your curry, and enjoy it with bread or grain of your choice. 


Happy trying, and remember to have fun in the kitchen!

Ingredients:

(A)
  • 2 tablespoons of olive oil
  • 1/2 teaspoon of whole cloves
  • 1/4 teaspoon of caraway seeds
  • 1/2 teaspoon of ground cumin
  • 2 inches of fresh ginger root (sliced)
  • 1/2 big red onion (sliced)
  (B)
  • 2 and 1/2 teaspoon of curry powder
  • 3 teaspoons of chilli powder (adjust according to your heat preference)
  • 1 teaspoon of ground turmeric
  • 2 teaspoons of crushed red pepper (adjust according to your heat preference)
  • 1/2 cup of water
  • 1 russet potato (diced)
(C)
  • 1 pound of lean chicken / pork meat (cubed)
  • 2 cups of water
  • 3/4 cup of coconut milk
  • 2 roma tomatoes (quartered)
  • 1 teaspoon of sea salt (adjust according to your taste preference)

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