16
process until ground, for about 30 to 40 seconds.
• Add the oregano, garlic powder, cumin and cayenne powder to the ground chillies.
• Use immediately or store in a sealed glass jar. Store in a dry, cool place.
CURRY POWDER
2 tablespoons whole coriander seeds
2 tablespoons black peppercorns
2 teaspoons whole cumin seeds
1 teaspoon cardamom seeds, hulled, casings discarded
¼ teaspoon mustard seeds
¼ teaspoon fennel seeds
2 to 3 small, dried red chillies
1 teaspoon turmeric
1 teaspoon ground ginger
¼ teaspoon whole cloves
• In a dry frying pan over low heat, place the coriander, peppercorns, cumin, cardamom, mustard,
fennel, and chillies.
• Roast slowly until the spices begin to pop, be careful not to burn. Place all in the grinding bowl.
Add the turmeric, ginger and cloves.
• Process spices together until completely ground, about 30 seconds.
• Use immediately or store in a sealed glass jar. Store in a dry, cool place.
CHICKEN CURRY
Serves 4-6
3 garlic cloves
1 to 2 inch piece of ginger, peeled and cut into
3 pieces
3 tablespoons vegetable oil or ghee*
2 teaspoons curry powder (previous recipe)
700g boneless chicken breast, cut into
½-inch strips (cut width-wise)
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 medium onion, nely chopped
1 jalapeño pepper, seeded and nely chopped
250ml chicken stock
125ml coconut milk
1 medium sweet potato, peeled and cut
into ½-inch pieces
120g frozen peas
To Next Page
Loading...
