nut curry #2

I have just made the nut curry again and found a few interesting things.

• making the spice paste is much quicker and easier the second time round
• chillies vary an enormous (for which read 'frustrating') amount: I used more green chilli the second time, yet it was less spicy than before
• my choice of a Gewurztraminer was a pretty good match! Given my haphazard choices with wine, I was really delighted with myself. Something from the Australian vineyard tour obviously sunk in!
• the cashew version is also very good

Earlier today I made some super-quick leek and potato soup (just leeks and garlic sweated in oil, then diced potato added, with some Marigold stock and hot water). It is possibly the cheapest and easiest thing to do, and repays tenfold in terms of starchy comfort.

Finally, to complete my afternoon of kitchen pottering, I made some cocoa biscuits. Like the soup, they are minimal on ingredients - although much more demanding, as you work up an arm-achingly stiff dough. They taste far better than you think possible from the source ingredients, and are utterly more-ish. If you are interested in improving your biceps, or having a delicious nibble, then the recipe is from Nigella's Domestic Goddess book, and entitled 'Granny Boyd's biscuits'.

And then I indulged in a leisurely moment on the sofa, reading more of that lady's work and harvesting some super ideas about grouse. And lamb. And scones...

nut curry

I know I shouldn't jot these thoughts down without a proper reference to the source - however, if finger does not hit key right now it will go the same way as the almond madeleines (gorgeous, by the way, just gorgeous... what a pity I don't remember the recipe I invented!).

Last night I made a curry from scratch. It is fairly labour-intensive on the preparation, but once cooking I could clean up the kitchen and catch up on the news. I was really surprised at how decently it turned out, too. It looked creamy and nutty but actually had a nice, fresh taste and a spicy pinch to the lips. I needed something to lift me from being out-of-sorts, and I found it.

In a lightly oiled pan, fry until they pop: 1 tsp coriander seeds, 2 cloves and a few black peppercorns. Tip these onto:
30g fresh ginger chopped, 2 chopped cloves garlic, 1 green chilli, 80g ground almonds, 125 ml water, 1 tsp turmeric.
... and whizz with a blender into a bright ochre paste.

Brown chicken pieces (I like thighs the best) then set them aside. Add two medium onions, sliced, to an oily saucepan until coloured. Return the chicken to the pan and add the paste and 225 ml water. Simmer for 45 minutes. Add 125 ml natural yogurt and heat through.

Serve with cardamon rice, and the following scattered over the top: fresh coriander, one green chilli sliced finely, and toasted almonds. The recipe intends it to be cashew nuts, however I only had almonds to hand and didn't regret the switch.

Just... don't rub your eyes after chopping chillies!