Chicken or Tofu Curry OAMC Vegetarian |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 9 |
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From a 1986 British magazine called Home & Freezer Digest. The article was about making your own takeaway (takeout) food. If you don't have garam masala, don't worry. Add a tiny bit of cinammon and cardamom if you have it, and substitute regular curry powder. I usually chunk my tofu, but since the chicken version uses boned thighs, feel free to make cutlets (horizontal slices) or whatever. It freezes well with tofu. I usually use b/s breasts for the meat. Ingredients:
8 large chicken thighs, skinned or 4 (12 ounce) boxes firm tofu |
2 lemons, juice only |
1 -2 teaspoon chili powder |
2 teaspoons black pepper |
1 teaspoon salt (optional) |
3 tablespoons oil |
2 inches piece ginger, peeled and grated |
2 chopped onions |
1 crushed garlic clove |
4 teaspoons ground cumin |
2 teaspoons coriander |
1 1/2 teaspoons ground turmeric |
2 fresh green chilies, seeded and finely chopped |
10 ounces boiling water |
2 teaspoons garam masala |
Directions:
1. Put chicken or tofu in large bowl. Squeeze lemon juice all over.
2. Mix chili powder, pepper and salt. Sprinkle over chicken/tofu.
3. Cover bowl and chill for 2 hours or more. If using tofu, I usually let it go for a lot longer and stir or turn the tofu.
4. Heat oil and fry ginger, onion and garlic 3 minutes until soft.
5. Add cumin, coriander and turmeric. Stir and cook 2 minutes.
6. Add chiles to pan with chicken/tofu and marinade, bay leaves, water and garam masala.
7. Bring to boil and simmer 50 minutes until chicken is tender (this does not apply to tofu. You have to eyeball it. Check after 15 minutes and taste to see. It might go the whole time, depending on your tastes).
8. Remove bay leaves and cut meat from bones. Return meat to pan.
9. Cool. Divide among four foil trays, seal and label. Use within 3 months.
10. Reheat from frozen, covered, gas mark 6, 200C , 400°F.
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