Curry Powder
Ingredients:
- 3 tbsp coriander seeds (cilantro seeds)
- 1 tbsp fennel seeds
- 2 tbsp cumin seeds
- 1½ tbsp black peppercorns
- 2 tsp ground paprika
- 1 tsp ginger powder
- 1 tsp ground turmeric
- 1 tsp chili powder
- 10 green cardamom pods
- ½tsp ½ salt
Directions:
- Crack open the cardamom pods and remove the seeds
- Grind these with the salt, peppercorns, cumin and coriander seeds
- Sieve into a bowl
- Add the pre-ground ingredients and mix together
Stored in an airtight container this curry spice will last up to 12 months, but I recommend making up a fresh batch every 3 months.
Note: For the best flavour when making your powders and mixes, I advise using whole spices, sometimes this is not always convenient. Ifyou don’t have whole, it’s perfectly fine to use pre-ground powders, justreduce the quantities you use by about half.
Curry Chicken Thighs with Green Pepper and Cauliflower
Ingredients:
- 3tbsp Olive oil
- 1tsp fresh ginger
- 3 green onion chopped
- 1 green pepper
- 1 ½ cup Cauliflower
- 2lb Chicken Thigh Cubed
- approx. 2cup no salt added Chicken broth
- ¼ to ½ cup cream
Directions:
- In large wok heated oil and ginger added 3 tbsp of above curry blend to make a paste approx. 2 min
- add green onion and cook additional minute
- add Chicken and cook until sealed and slightly pink
- add green peppers and cauliflower and coat with curry paste.
- add chicken broth and simmer 15minute
- add cream and cook until reduced to desired sauce consistency
- Serve hot over shitake noodles or on its own
Can feed a family of 5
Credit: Deb Spence