WINTER isn’t coming to Bendigo. It has arrived.
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But with winter comes winter food. Great ways of keeping warm with smell and taste as well as temperature.
Family soup recipes, mac and cheese, chili con carne, winter stews and casseroles and homemade pies are often on the menu for many people during the colder months.
But the Golden Vine’s Justin McPhail likes a nice curry to warm him up.
His spice mix includes 12 ingredients and is a very easy recipe to make.
“The biggest hurdle to people making their own curries from scratch is that it’s perceived as a long process,” Justin said.
“In reality it’s actually about 10 minutes of work after the first process of blending the spices, frying the spice mix and adding the protein.
“If people can make soup from scratch, they can make a curry from scratch.
“The spice mix can be made in advance and can last up to six months in the jar. Spices are obviously more vibrant fresh, but the curry will stay taste good if left longer.”
See the full recipe below.
CHICKEN CURRY RECIPE
SPICE MIX
Ingredients
- 1 tablespoon salt,
- 1/2 tablespoon pepper,
- 1 tablespoon dill
- 3 tablespoons paprika,
- 1 teaspoon garlic powder,
- 1 teaspoon coriander powder
- 10 Cardamom pods,
- 1 teaspoon onion powder,
- 1 teaspoon chili powder (add more chili powder for a hotter curry)
- 2 tablespoons cumin,
- 3 star anise,
- 1 tablespoon tumeric
Method
Combine ingredients in a processor until they form a fine powder.
The spice mix will be able to be kept in a cool, dry area until you want to use it.
CHICKEN CURRY
Ingredients
- Spice mix (see above)
- 1 onion – diced
- 1 can of coconut cream
- 1 litre of water
- 3 or 4 chicken thighs. You may prefer to use beef or sweet potato and spinach.
Method
In a bowl, combined finely diced onion with spice mix.
Heat oil in a pot and add onion and spice combination. On a high heat sweat onion for about two minutes.
Add 1 can of coconut cream and slowly bring to boil.
Add 1 litre of water. Bring to boil.
Add 3-4 chicken thighs. Let simmer on a medium to high heat for 35-40 min.
Remove chicken and strain curry sauce to remove any lumps.
Serve with rice and poppadoms. Enjoy!