Curry - dish, though old, but we are still not very familiar. In Europe it was brought by the British to colonize all sovey passion. Curry served daily at the table of Queen Victoria (according to historians), and indeed in England, which is now called the Victorian, it was very common.
I found an interesting description of his meeting with the Russian writer Goncharov curry. He was Anglomaniac, but from the kitchen of their delighted not stay. During the circumnavigation on board the frigate "Pallada" had a chance to meet him with her of Cape Town (now - Cape Town), classic English and a very good hotel.
About curry Goncharov wrote:
- This is a beef or other meat, sometimes chicken, game, finally even cancers and especially shrimps, cut up into small pieces and cooked with pungent sauce, which is made up of a dozen or more Indian peppers. Moreover, this serves more some kind of special, almost poisonous soybeans, from which the dish got its name. As a necessary accessory to it, served especially Boiled rice in water alone
But the reaction of Russian officers "Pallada" to this dish is quite amusing:
-... One stopped and wondered what to do with the fact that in his mouth; other than swallowing a sudden, he made a face as if to say in English; another hastily swallowed, and tossed drink and some courage obedient to their fate ...
In fact, nothing wrong with the curry there. And it's very, very tasty dish that we will now prepare.
• Chicken thighs, boneless
• Onions 2 pieces
• Garlic 3 cloves
• Tomatoes 3 pieces
• 1 tablespoon turmeric
• Mustard seeds 1 tsp
• Ground white pepper pinch
• pinch of ground coriander
• 1 tablespoon of fenugreek
• 1 teaspoon paprika
• Cumin (cumin) 1 teaspoon
• Salt to taste
• Chili 3 pieces
• Coconut milk 1 jar
• Ginger root 1 piece
• Nutmeg 1 tsp
Replacements: If you did not find fenugreek, chop a handful of hazelnuts - he will be responsible for the nutty flavor.
In a blender grind tomatoes, separately chop garlic, chili pepper and ginger / B mixture of olive oil and butter fry thigh.
Add to it the garlic, ginger and onion gruel. Fry a minute.
Then we fall asleep our whole range of spices (because prepare them in advance). Ready-mixed curry can be used, but for some reason the taste of her often worse.
Now pour the pureed tomatoes and chili, stew and leave for thirty minutes.
Of course, we Serve with rice (a curry without rice, because of its sharpness).
Bon Appetit! And let me remind you Like and subscribe to help not to miss new recipes.