Chiggins Curry

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Chiggins Curry

Post by Chiggins » Mon Aug 15, 2011 11:24 pm

So this is Gary and Ollie's fav dinner... We have it with prawns (cooked or raw) usually, big or small whatever you've got! Also goes well with chicken or beef (cook the beef for longer thou till tender) and omit the lemon juice... I'll post a pic of my curry powder too, it's an essential ingredient!
1 large chopped onion
Tsp grated ginger/paste
1 clove garlic crushed
2tsp curry powder (comfortably warm)
1 large pinch cinnamon or mixed spice
2tbsp mango chutney
1tbsp lemon juice
3tbsp tomato puree
1/2 pt chicken stock + topping up
500g prawns

Fry the onion, garlic, ginger and curry powder in oil gently till the onions have softened.
Add the spices, chutney, lemon juice + tomato puree. Stir in the stock well and bring to the boil. Simmer gently uncovered for 40 mins, keep an eye out for it drying up, top up with a little stock as necessary, stirring occasionally.
Add the prawns and cook gently for 5-10 mins depending on size/rawness.
Serve with pilau rice.....

Pilau rice - serves 4
1 cup/mug Rice
1/2 finely chopped onion
1tbsp oil
1/2 tsp ground cumin
3/4 tsp ground turmeric
Cinnamon bark
4 green cardamom pods
2/3 whole cloves

Fry onion & spices in a sauce pan till soft.
Add rice slicking in the oil
Add 2 1/4 cups (same cup as you measured the rice - be quite exact) of Boiling water, bring to boil and stir well.
Cover and reduce heat to the lowest possible.
Very important - don't take the lid off at all during the next bit!
Cook for 12 mins, turn off the heat, leave for a further 12 mins.
Now take lid off, pick cardamom and cloves off the top and fluff the rice through with a fork.


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Re: Chiggins Curry

Post by Chiggins » Mon Aug 15, 2011 11:28 pm

Oooops supposed to say 1 cup/mug of RICE but it won't let me edit on my phone!

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Re: Chiggins Curry

Post by anglefire » Mon Aug 15, 2011 11:33 pm

Done that Clare - but what is
Add rice slicking in the oil

Sounds fantastic though :thumbright:


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Re: Chiggins Curry

Post by Chiggins » Tue Aug 16, 2011 8:21 am

Stir to cost in oil? You could say I suppose!

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Re: Chiggins Curry

Post by Non Stick Nick » Mon Aug 22, 2011 1:14 pm

New cooking ethos @ chez non stick "Fry it"

More profound cooking ethos? "deep fry It"

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Re: Chiggins Curry

Post by Reggieb » Mon Aug 22, 2011 1:57 pm

Going shopping for ingredients tonight Clair, sounds fantastic...... :thumbright:

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Re: Chiggins Curry

Post by Bodsy » Mon Aug 22, 2011 3:17 pm

Chiggins is now a Club Associate :-)

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