Indian curry from Stockholm

Indian curry from Stockholm

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

This Indian-inspired curry is just as good with chicken as it is with lamb – or simply vegetables. First you prepare the curry base, and then add whatever you want to include in your stew. Serve the curry with fresh coriander, basmati rice, thick natural yoghurt or Indian raita with mint. Ideally, serve also with mango chutney and a fresh green salad.

Curry base

Ingredients

Quantity Ingredient
4-5 tablespoons vegetable oil
2 medium onions, finely chopped
4 garlic cloves, finely chopped
3 tablespoons fresh ginger, grated
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 teaspoon garam masala, (optional)
1/4 teaspoon cayenne pepper or chilli powder, or to taste
600ml mild stock or water
5 medium tomatoes, finely chopped
1 tablespoon honey
salt
300ml pouring cream

Method

  1. Gently heat the oil in a large pot. Add the finely chopped onion and slowly sweat for about 10 minutes without colouring. Add the finely chopped garlic and grated ginger and sauté for a couple of minutes more.
  2. Add all the ground spices and sauté for another minute while stirring, then pour in the stock or water.
  3. Finally, add the chopped tomatoes and honey, cover and simmer for 25 minutes. Season to taste with salt. The recipe can be prepared up to this point ahead of time.
  4. To make a vegetable curry, cut 1 zucchini, 1 piece of broccoli, 4 potatoes, 2 carrots and a bit of cauliflower into small pieces, or use the vegetables of your choice. We sometimes add green beans, peas or snow peas as well. In a wok, sauté the vegetables in a bit of oil for a couple of minutes over medium heat. Transfer the greens to the curry pot, cover and simmer until tender. When only a few minutes remain, stir in the cream, heat once more and season with salt and pepper.
  5. To make a chicken curry, cut 8 chicken thigh fillets into 3 cm pieces. Heat some oil in a frying pan, and brown the chicken pieces lightly all over. Season with salt and pepper and transfer the chicken to the warm curry base. Cover and simmer for 6-8 minutes, or until the chicken is cooked through. When only a few minutes of cooking time remains, stir in the cream, heat and season to taste.
  6. To make a lamb curry, cut 600 g boneless lamb meat into cubes. Brown them all over in a bit of oil in a frying pan, and season with salt and pepper. Place the lamb cubes in the curry base, cover and cook for 30-40 minutes, or until tender (you may need to add a splash more water). Stir in the cream towards the end, heat and season to taste.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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