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I recently joined the Foodbuzz community. For those of you that don't know its like facebook for foodies. You have "foodie" friends, you share recipes, comments on each other's walls profiles, send messages, just like facebook.
The Foodbuzz world has opened me up to a whole food community and I love it. I have now become a foodbuzz stalker. I prowl around the foodbuzz world and stalk my victims. Browsing through their recipes and take special delight in their About Me pages. Ok, so it's not that creepy but I really do love reading About Me pages. It where you get to hear all about your Foodbuzz friend's food philosophy. I have managed to find quite a few kindred spirits and crazy characters but we all have two things in common, a love of food and yearning to share our knowledge and experiences.
Along my cyber travels I found this website. Heavenly Housewife has a quirky site and a love of all things afternoon tea. I have only really begun to delve into her blog but read her experience making a Chicken Tikka Masala for her husband (who she refers to as Mr Persnickety) and couldn't help but add this to my Indian Banquet. So from Gordon Ramsay to Heavenly Housewife to me. A healthy, tasty curry that will have your licking your plate behind the curtains in the kitchen.
1 large onion, peeled
2 green chillies
Thumbnail sized piece of ginger, peeled
3 garlic cloves
1 tsp red chilli powder
1 tsp turmeric
2 tsp garam masala
1 tbsp soft brown sugar
1 tbsp tomato puree
400g tinned chopped tomatoes
10 dried curry leaves
6 tbsp natural yoghurt
Handful of fresh coriander leaves, chopped
1. Heat some oil in a saucepan and fry the onions for 3 mins. Add crushed garlic, chillies and finely chopped ginger. Fry for a further 2-3 minutes.
2. Add chilli powder, tumeric, garam masala, sugar to the saucepan and cook for another 2 minutes until the spices are fragrant. Add tomato puree to canned tomatoes and cook for a further 5 minutes.
3. Transfer the sauce to a blender and blend until smooth. I actually made this sauce earlier in the day and stored in the fridge to use for later when I needed it.
4. Add oil to a clean saucepan and brown the chicken. Add the sauce, turn down the heat and simmer for 20mins.
5. Serve with rice and naan bread.