CURRIES – THE BURNING SENSATION!

Curries are always very individual dishes, varying from the mild creamy Korma to the fiery Phall – commonly referred to as a bum burner! When I worked at Manchester Royal, behind the hospital was a small Indian café and the curries they did were classed as mild, medium, hot and suicide and many times after a hospital party it seemed a good idea to go there . . . wrong, but we never learn, do we.

There are many, many spices used in curries but the main heat element is the chilli, which originated in South America. Christopher Columbus is credited with introducing chillies to Europe in 1493 and by the middle of the 16th century a two way spice trade had been established with chillies and other plants going to Asia. Chillies then rapidly became an important ingredient in the food of South East Asia, India and China.

Chillies are an excellent source of vitamin C, also beta carotene, folate, potassium and vitamin E. There are many different varieties and the heat scale ranges from the mild form of the Anahein, heat scale 2-3, right through to the Scotch Bonnets, heat scale 10.

If you are unfortunate enough to bite into a chilli which is unpleasantly hot, don’t drink a glass of water as this only spreads the discomfort around your mouth. Instead, try taking a large mouthful of milk, hold it there and then discreetly spit it out, or eat a piece of fresh bread, cooked potato or rice.

The following recipe is a favourite of mine. It is warm and sweet, so try it and enjoy the different flavours.
SWEET AND SOUR CHICKEN CURRY
Serves 4
3 tbsp tomato puree
2 tbsp Greek yogurt
1 ½ tsp garam masala
1 tsp chilli powder
1 tsp garlic pulp
2 tbsp mango chutney
1 tsp salt
½ tsp sugar
4 tbsp corn oil
675g chicken, skinned, boned and cubed
150 ml water
2 fresh green chillies, chopped
2 tbsp chopped fresh coriander
2 tbsp single cream

Blend together the tomato puree, yogurt, garam masala, chilli powder, garlic, mango chutney, salt and sugar in a bowl.
Heat the oil in deep frying pan or a wok. Lower the heat and add the puree-yogurt-spice mixture. Bring to a boil and cook for 2 minutes stirring all the time.
Add the chicken pieces and stir well to make sure they are all coated with the spice mixture.
Add the water to thin the sauce slightly and cook for a few minutes.
Add the chillies, coriander and cream and then either cook on the heat or put into the oven and cook for about one hour at 160 degrees C until the chicken is cooked through.
Serve with pullao rice or Naan.

If anyone has any trouble getting spices for curries come and see Tony or myself at Neraida as we may be able to supply them.