Wicked Spicy Curry

Whilst hardly a traditional welsh dish I think we all love a good curry! And of course there’s nothing stopping you from using local veg!

If you can’t find all the spices in the local shops they are available from The Spice Box in Haverfordwest Link to Location of The Spice Box

This curry recipe will give you a really spicy curry, with a host of subtle flavours, that won’t take your head off! Works great as a meat or veg curry.

Ingredients:

Sauce:

15-20 Jamaican Allspice, (finely ground, if you can’t get it ready ground I’d recommend using the grinder attachment on a blender, failing that wrap in 2-3 freezer bags and crush with o rolling pin, ladle or other heavy object)

3-4g whey powder

2g crushed caraway seed

5g paprika

2g cumin

1g dried parsley

4 crushed green cardamoms (seeds, discard the pods)

10 twists freshly ground pepper

1 pinch citric acid (or 2tsp lemon juice if you can’t find citric acid)

Half a tsp. Turmeric

Half tsp. hot chili powder

1 tsp. grated ginger

6tbsp. Garlic infused olive oil

Half tsp. Curry powder (either premixed or follow my recipe HERE)

1 tbsp. Lemon Juice

2 tsp. Worcester sauce (use Veggie Worcester if preferred)

1tbsp light soy sauce

2tsp Tahini

1tsp. Oyster Sauce (use veggie if preferred)

Half tsp. Scotch Bonnet Pepper Sauce, or substitute for another hot pepper sauce or double amount for normal pepper sauce)

300ml water

3: tbsp. Veg or Peanut (groundnut) oil.

Curry:

2 large Onions finely chopped.

8 Pickled walnuts chopped

300g dried mixed veg (rehydrated) or 1 carrot diced, quarter of a cabbage shredded, half a parsnip diced, 50g sweet corn, 60g fine green beans shredded

Half a cauliflower, chopped.

500g Chicken breast, cubed (or the same quantity of Quorn chicken pieces or Tofu (pre-boiled and cooled) cubed.

Garnish:

2 Green Chillies, chopped

1 small onion, sliced

3g chopped parsley (fresh)

Equipment:

Knife and Chopping board

Large saucepan 3-5L (non-stick means you have to be less attentive to stirring)

Medium saucepan

Non-stick frying pan or wok

Measuring jug

Pestle and Mortar

Mixing vessel

Method:

1: Mix sauce into a thin paste with water in measuring jug and leave to stand

2: Rehydrate veg or Chop and par cook fresh veg (5-10 min boil)

3: Add a little oil to the frying pan, heat on a low to medium heat and lightly brown the chicken, ensure it is lightly cooked through (unnecessary if using Quorn or Tofu).

4: Add the remaining oil to the saucepan, add the onion and cook until translucent, add Sauce and bring to a simmer; add the veg and bring back to a simmer for 15min

5: add chicken, Quorn or Tofu and simmer for a further 5-10 min or until tender.

This should end up being a semi dry curry, if you prefer something a bit creamier substitute 250ml water for 250ml coconut milk.

Garnish with fresh chopped green chillies, slice draw onion and a sprinkle of chopped parsley.

Enjoy!

If you like this recipe please subscribe and/or leave a comment.