This is one of our favorite curries and I use either Pork hip/shoulder or chicken pieces. We like our curries quite spicy so if you haven’t tried this curry powder then start with one spoonful you can always add more. We also sometimes add cumin seeds to our rice.
500gm Pork/ Chicken Pieces.
2 tbsp Oil.
2-3 tbsp marsala powder (Recipe Below)
1 large Onion.
2 Large tomatoes pureed.
1-2 sprigs Curry Leaves.
2 cardamom seed pods
A good handful of chopped coriander
1 Bay Leaf (Optional)
1/8th tsp Tumeric.
1/4 tsp Chilli Powder.
2 tsp lemon juice or Natural Yoghurt.
4/6 garlic cloves chopped finely.
2-3 inch piece fresh ginger chopped finely.
Salt as required.
Marinade the chicken in the above ingredients for about an hour…
Add oil to the pan and cook onions until soft I also add a spoonful of cumin seeds and cardamom pods.
Add 3 tbsp of Masala mix and stir.
Add chicken, curry leaves, coriander, and tomatoes.
Add little water, bring to slow boil and reduce heat to simmer until the pork is cooked.
Serve with Steamed rice and naan bread plus mango chutney.
2 tbsp black pepper
10 red dried chilies
1 1/2 tbsp cumin seeds
1 1/2 tbsp of shredded coconut
2 tbsp coriander seeds
1 bay leaf
2 1 inch pieces of cinnamon
2 tbsp fennel seeds
10 curry leaves
Dry roast all the ingredients and then allow to cool to room temperature.
Grind to a powder.
Depending on how much you use in a curry then this should last for 3 to 4 curries.
Prepared, tried and tested Carol Taylor