Being from Switzerland I sometimes forget how curry-mad Britain is. Hence why it’s taken me three months to make a video about it! This dish is almost ridiculously simple and always a winner – there is really nothing you could do wrong!
There are so many varieties of curries I almost don’t know where to begin… Creamy curries, red curries, Thai curries, curries that will reduce you to tears because they’re so hot… and then the ingredients! Chicken, lamb, vegetables, spices, herbs, cream… the list is virtually endless. On one hand that’s a good thing, because no matter what your taste buds prefer, there is always a curry to match. But if you’re as indecisive as I am it will take you a good half hour until you’ve come up with the final list of ingredients! After a long and painful elimination process I have decided to start small and keep it simple, yet leave enough room for varieties. If you are following this recipe I would suggest sticking to the chicken – if you would like to use lamb instead, add a tin of chopped tomatoes and only a dollop of yoghurt. If you’re not a big fan of natural yoghurt you can substitute it with coconut milk. The choice of vegetable is entirely up to you – I chose broccoli for convenience, but you can try anything from aubergines to sweet potatoes to lentils. Cauliflower lends itself wonderfully to curries – its flavour is delicate enough not to disturb the overall taste and the heads turn bright yellow! Feel free to use a different curry paste – go for a tikka paste if you love your chicken tikka, or try a balti paste for lamb-based curries.
I have opted for a good quality curry paste for my recipe, but making your curry from scratch isn’t very difficult. If you don’t mind buying an elaborate list of spices you’ll likely not use otherwise and mashing them all up in a mortar and pestle, you’ll soon be a curry master. The only problem is that this takes a bit of time and money. With a paste you save both!
A quick note: As you can see in my video I add the yoghurt a few minutes before the chicken is done, to ensure that all the flavours mingle. This may lead to the yoghurt curdling, especially if it’s not a high fat yoghurt. To ensure that you get best results, only add the yoghurt at the very end, after the curry has had some time to cool down.
100g vegetables (I have used broccoli)
200g natural yoghurt
1 medium onion, chopped
2 garlic cloves
1/4 jar mild curry paste
fresh ginger, grated (the piece should be about half a thumb long)
A handful of coriander, chopped
(finely chop the stalks and roughly chop the leaves. Keep some to garnish)
Watch the video for instructions, and do get in touch if you have any questions, as silly as you think they might be!
Antonia Landi for the Useful Times.