Thursday, January 18, 2007

Turnip and Chicken Curry


1 tsp coriander
1 tsp fenugreek
1/2 tsp ginger
1/2 tbsp turmeric
1/2 tbsp cumin
(all ground - fresh is better if you've got them)
6 dried cardamom pods
1 tbsp herbes de provence
20 small button mushrooms
3 small leeks
6 cloves garlic
1 small turnip
1/2 cup lentils
1/2 cup yellow split peas
1 tbsp extra virgin olive oil
1 cup coconut milk
2 pts chicken stock
fat/juice from a roasted chicken
all the bits of meat from a cooked chicken, except the breast (which you had yesterday).

Put the olive oil and the spices in a thick saucepan, cover and cook very slowly whilst you prepare the other ingredients (about 20 mins). Add the leeks and garlic, and stir in. Cook for 15 minutes. Add the juicy fatty bit from the bottom of the roast chicken pan. Turn up the heat, add the mushrooms, and herbs; stir. Turn down the gas, put on the lid and cook for another 20 minutes. Add the stock, turn up the heat, add the turnip and pulses. Simmer, stirring once-in-a-way, for two hours. Turn off and leave over night.

The next day, bring slowly to the boil again - you might need to add a cup of water. When it's bubbling, add the coconut milk and cooked chicken. Simmer for exactly 30 minutes.

Serve with mint, yoghurt, any kind of bread, and/or rice. Or potatoes.

I would say that it's very important to use real chicken stock.