Currying favour
May 21, 2012
A quick blog post today. This week is Learning Week at the RSC – a wonderful opportunity to learn skills from one's colleagues.
Last year I got really into it and found out so much about the world here outside my actor's bubble. So this year I thought I'd offer something up. How to cook a good curry. It went rather well, so I thought I'd post it for you here.
Not very theatrical, you might think. But a kitchen IS theatre and chefs such prima donnas! ('Keith' and I are engaged in some interesting chat in the comments of two blogs ago. Please feel free to jump in with us.)
1 whole chicken
1 large Spanish onion
3 garlic cloves
small piece fresh ginger
1 small fresh green chilli
Fresh coriander leaves
1 pot of natural yogurt
1 tin chopped tomatoes
Whole spices:
Cloves
Green cardamom
Black cardamom
Black peppercorns
Bay leaf/curry leaf
Cassia Bark
Ground spices:
Chilli
Turmeric
Coriander
Cumin
Garam Masala
Salt
Sugar
Cooking oil
1. Cut the chicken into pieces (wings, legs into 2, body into 4) and remove the skin.
2. Assemble the spices:
Whole spices – 2 black cardamoms, 5 green cardamoms, 2-3 inches of cassia bark, five
cloves, 8 peppercorns, a bay leaf or a handful of curry leaves.
Ground spices – 3 teaspoons coriander, 2 teaspoons cumin, ¼- ½ teaspoon chilli powder, ½
teaspoon turmeric, 1 teaspoon garam masala. Mix into a paste in a cup with a little water.
3. Peel and chop the onion.
4. Peel, chop and crush the garlic cloves; peel and chop an inch of fresh ginger and. Cut open the green chilli and scrape out and discard the seeds. Chop it. Don't rub your eyes or scratch your bum. Keep these together.
5. Heat enough oil in a large pan to cover the bottom by about 2mm. Add the whole spices. Then the
onion. Cook, stirring a lot, until nicely brown but not burnt. Be brave but not foolish. Keep a cup of water by the stove so you can arrest the cooking in an emergency.
6. Add the garlic, ginger and green chilli, stir well, then add the spice paste. Stir in well. Don't ever let the bottom of the pan get dry. Stir vigorously all the time.
7. Add the chicken and stir well.
8. Add the tomatoes and stir well until you see the oil separate out. Add ¼ teaspoon of sugar.
9. Add the yogurt and stir until you see the oil separate out.
10. Ensure there is enough liquid. Cover and cook. Season with salt to taste.
11. Serve garnished with chopped coriander.
Serve with boiled basmati rice. Wash and drain it if you can be bothered. Put 1 part rice, 2 parts water in a pan. No salt. Bring to the boil. (Maybe add a tablespoon of butter ghee) Cover firmly and leave on the lowest heat for exactly twenty minutes. Don't open the lid! Leave covered for about ten minutes.
Thank you Fireman Paul Tursner-Upcott for taking this photo of me checking the colour of the frying onions. Crucial!
by Nick Day
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