Fusion Curry - my own recipe

Name: Fusion Curry - my own recipe
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Cuisine: Asian, Indian
Ingredients: 3 onions; 6 shallots; 8 cloves garlic; 75 ml vegetable oil; 1 tsp cumin ground; 1 tsp mustard seeds; 0.75 tsp fenugreek seeds; 7 cloves; 1 tsp coriander ground; 0.75 tsp cinnamon ground; 0.5 tsp nutmeg ground; 0.5 tsp ground cardamon; 0.75 tsp turmeric; 0.75 tsp cayenne pepper; 13 peppercorn; 0.75 tbsp curry leaves; 0.75 tbsp salt; 5 garlic cloves; 6 fresh green chillies; 1 inch fresh ginger; 240 ml white wine; 2 tsp paprika powder; 2 tsp salt; 2 bay leaves; 750 g chicken thigh; 4 tbsp olive oil; 2 onions; 2 Shallots; 3 chopped tomatoes; 2 tsp tomato paste

15 steps

Prep:1hCook:2h

Fruity, spicy, a fusion of french, portuguese and indian style curry

Updated at: Wed, 16 Aug 2023 23:48:13 GMT

Ingredients

4 servings

Instructions

Marinade:

Step 1

Blend all the ingredients except the bay leaves

Step 2

clean the meat and cut it to the desired size, place it in a bowl add the marinade and the bay leaves

Step 3

let it rest for a minimum 1h30, prepare the spice mix in the meantime.

Spice mix:

Step 4

Chop coarsely onion, shallots and garlic.

Step 5

Heat oil in a deep heavy nonstick skillet over high heat until it shimmers,add the onions, shallots, and garlic and reduce heat to medium and cook(stir often) until golden and browned in spots, 20 to 25 minutes.

Step 6

Preheat the oven to 175 C. Line a rimmed baking tray with parchment paper. Meanwhile, use an electric spice grinder or a mortar and pestle to grind the whole spices. Combine the powder with the onion, garlic shallot.

Step 7

Scrape onto the prepared baking tray and spread in a thin even layer. Bake, stirring occasionally with a skewer to separate the onions, for about 1 hour, until deeply browned and barely moist.

Step 8

Let cool slightly, then transfer to the bowl of a food processor. Pulse just until no large chunks of onion or shallot remain; the consistency will be somewhat coarse and a little loose.

Cooking:

Step 9

Drain the chicken from the marinade and reserve the marinade.

Step 10

In a large frying pan, heat vegetable oil over medium-high heat. Add the chicken (skin side down if you kept the skin on) and brown. Remove once both sides are brown.

Step 11

Add more vegetable oil to the frying pan and heat up the oil and fry the onions and the shallots for 4 min or until they become golden in color

Step 12

Then add the fruits, chopped tomatoes, tomatoe paste, spice mix, vinegar, sugar, marinade and water.

Step 13

Bring to boil and simmer over a low heat for 15 minutes. Blend in an electric hand blender until very smooth then strain and return back to a clean pot.

Step 14

Bring the sauce to boil again. Add the chicken and green peas. Simmer for 15 minutes with occasional stirring or until chicken is cooked.