Really great!
In our toaster oven we sequentially roasted 1/3 C peanuts, 1/4 C unsweetened shredded coconut, 1 T sesame seeds, and transfered to a blender.
In a dutch oven, add 2 T oil and saute 1 chopped onion until golden 7-8 min. Add 1 T garlic and 1 T ginger (we used pastes), cook until no raw smell. Add 1 tsp each: turmeric, chili powder, garam, salt. Immediately add 1 C water and scrape bottom. Transfer mixture to blender. Blend until super smooth.
In same dutch oven, heat 2 more Tbsp oil. Add 1 tsp mustard seed, 1 tsp cumin seed and wait 1-2 min for them to sputter. Add 10 curry leaves. Then add the peanut mixture back along with 1 more cup water + 1/2 - 1 tsp salt.
Add 1 tsp tamarind paste (we have an actual processed paste) + 1.5 lbs chicken cut into 3/4"-1" pieces.
Vegetarian variation: instead of chicken, a cubed sweet potato and quartered mushrooms.
Simmer uncovered for 8-13 min, stirring occasionally.
We'd definitely make this again!
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