Henry’s Heavenly Curry

We all love a curry and here at Social Pantry, we’ve been graced with the talents of our Junior Sous Chef Henry’s curry expertise for one of our recent Corporate Contract Lunches. Sure, anyone can make a curry, but we feel Henry’s curry is so impeccable, it deserves a whole post and 10 minutes of his time to share (some) of his secrets. Take it away Henry..

What’s your go to spice?

Turmeric

Where did you learn to make such a banging curry?

I worked for an Indian catering company but also a Caribbean company, so love to mix the two together.

Korma or Masala?

Masala

Bhaji or Saag?

Bhaji

 

INGREDIENTS

1kg Chicken or Lamb

4-5 tbsp. Curry Powder

4 Cloves Garlic

4 Medium White Onions

½ tbsp. Onion Powder

½ tbsp. cracked pepper

1 tbsp. Tumeric Powder

1 tbsp. Mixed Spiced Seasoning

Bunch of Coriander (roughly chopped)

A Little Bit of Fresh Ginger (Peeled)

500ml Water

500ml Coconut Milk

Salt to taste

 

METHOD

  1. Marinate your meat with half of the curry powder, onion powder and spice seasoning.
  2. Leave in the fridge for 2 hours (or longer if you have the time, the longer the better)
  3. In a blender put the garlic, turmeric and the remaining curry powder and ginger. Blend to a fine paste
  4. In a deep pan, fry the onions until they’re a golden brown.  Add the paste and cook for 4-6 minutes. Then add the meat and sear
  5. Cook for about 10 minutes and then add the water. Bring to the boil and cover.
  6. Simmer for 30-40 minutes until the meat is just cooked
  7. Then add the coconut milk and cook until the meat is tender (The reason I put coconut milk in last is it loses its flavour and creaminess when over cooked)
  8. Check the seasoning and add the chopped coriander
  9. Serve with Basmati Rice

Ps: This is just one of many amazing lunches we can offer for our contract catered lunches…

 

Like to take a risk? Try your curry with a twist…

Chicken Tikka Masala Pizza

Poppadum with Wild Boar Chutney

Lamb Korma Slider

Popcorn Pakoras

Masala Chips

 

CURRY FACTS

  1. There are more curry houses in London than there are in Mumbai
  2. The Chicken Tikka Masala was invented in Birmingham
  3. Queen Victoria had Indian food cooked every day, just in case she had an unexpected guest from India
  4. We crave a curry mainly due to the fact that the spices arouse and stimulate the taste buds
  5. The first curry house in the UK opened in 1809 in London.

 

 

 

 

 

Share.