I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Tuesday, 26 January 2016

Chicken Madras.



Chicken Madras.

Serves 4.

Equipment:
Deep casserole dish.

Preparation:
-2tbsp chopped ginger.
-2 cloves garlic, chopped.
-2 onions sliced,
-600g fresh tomatoes, chopped.
-2 fresh chillies, chopped.
-a few stalks fresh coriander.
Leave until needed.

             Dry roast 
-2tbsp cumin seeds,
-2tbsp coriander seeds,
-1tsp fenugreek seeds,
-3 cardamom pods,
-1 tsp peppercorns,
-1 stick cinnamon,
-4 dry chillies (adjust according to your taste)
Grind the roasted spices in the spice grinder or pestle and mortar, leave aside.

In the casserole dish, fry
-sliced onions,
- chopped garlic,
-chopped ginger,
-plenty of sea salt, stir fry for about 5-10 minutes, the onions need to be cooked until caramelised, add
-1kg free range chicken pieces, add
-ground spices, stir together to coat the meat in the spices then add,
-1tsp turmeric powder,
-1tsp paprika.
-chopped fresh tomatoes,
-fresh coriander,
-fresh chopped chillies (adjust according to your taste), add
-1tsp tamarind purée.
-400ml water.
Stir together.
Cook for around 45 minutes with a lid on but slightly ajar. Stir from time to time.

            To taste.
-soy sauce.
-sugar.

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