Curry and Chips

I have to admit this is poshed up curry and chips, not some fat grease chips with some undistinguished brown sauce on top.

Here we have an apricot curry fruity and flavorsome adorned with a crown of crispy golden chips and a side order of garlic and coriander flat breads. it comes from Rick Steins India although we might have messed around with both recipes a bit. 

Ingredients for the curry

this is quiet a list but is pretty simple and fast to pull together

3 tbsp vegetable oil 

6 black peppercorns

5 cloves

2 cardamon pods bruised and cracked

half a cinnamon stick

1 onion finely chopped

1 tin of tomatoes

1 tsp salt

4 cm ginger grated

4 cloves of garlic crushed

1 1/2 tsp chilli powder

1 tsp cumin

1 tsp ground coriander

1 tsp garam masala

1/2 tsp turmeric

2 tsp soft brown sugar

150g soft dried apricots

3 tbsp white wine vinegar

handful of fresh coriander chopped

1 kg of chicken joints

• add all the whole spices together and fry for a minute 
• add onions fry gently for 10 mins
• add the tomatoes and salt and simmer for 3 mins
• add garlic, ginger, chilli powder, coriander, garam masala, turmeric, cumin and cook for 1 min
• add the chicken stir to coat and cook for 3 mins
• add the sugar, apricots, vinegar and enough water to cover bring to boil then lower the heat cover with a lid and simmer for 40 mins
• if the curry is still to loose, take of the lid and reduce so the sauce thickens
• scatter with fresh coriander 

Garlic and coriander flatbread

2 tbsp natural greek yogurt

1/2 tsp lemon juice

3 cloves of garlic 

3 cm ginger 

1 fresh green chili

2 tbsp soft brown sugar

2 tsp sesame seeds

1/2 tsp salt

60ml water

200g strong flour

50g plain flour

• mix the yogurt and lemon juice
• food process the garlic, ginger, chilli, with 1 tbsp water to make a paste
• mix the flour with the paste, coriander, sugar,sesame seeds and salt
• add yogurt, lemon juice and enought water to make a dough cover and leave to rest for 30 mins
• flour a surface and take a small amount the size of a golf ball, roll to a ball then flatten out pinch the edges so the dough does not crack
• heat a pan and add a little oil cook the flat breads 1 min each side then brush with melted butter 

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