This was my Sunday experiment.  Not an Indian curry.  Not a Thai curry.  Closest I can come to a category is maybe a Malaysian curry.

Chicken thighs and potatoes marinated with Madras curry powder, G&G paste, kecap manis, fish sauce, and curry leaves.


Couple of tablespoons of oil with a bay leaf, stick of cinnamon, star anise and black cardamom.


Add chicken and potatoes with the marinade.  This is what it looks like after sauteing on medium for about 20 minutes.


Add a cup and a half of gravy base and the same amount of water.  Bring to boil on medium high heat.  Cover, reduce to low heat, and simmer for 20 mins.


Add a third of a cup of coconut cream.  Simmer on medium till the curry reaches the desired consistency.


Add a couple of handfulls of spinach leaves.  Taste for seasoning, and done!


The final product!

I experimented with a lamb curry today.  Here's what I did:

Marinade 500gms of lamb overnight in a coarse paste of 1 medium red onion, 10 cloves of garlic, 5 cms of garlic, 3 tbs Madras curry powder, and 1 tbs of Kashmiri chili powder, all blitzed in a mini food processor:



Heat 3 tbs of ghee in a pan and add 3 black cardamom, 2 sticks of cinnamon, and 2 bay leaves:



Fry the lamb along with the marinade for about 30 mins till the mix is relatively dry:



Add 1tsp of cardamom seeds and 6 cloves powdered, and continue to saute for 10 mins.  Add 1/2-cup of tomato puree and salt to taste.  Add 3 cups of water.  Bring to boil, cover with lid, and simmer for 90 minutes.



Add a couple of handfuls of pieces of butternut squash.  Add a couple of handfuls of spinach leaves.  Add a paste of 1/4-cup of heavy cream, 6 cashews, and 2 tsps of poppy seeds.  Add couple of pinches of garam masala, adjust salt, and cook for 5 mins to finish.



The curry had a wonderful aroma, but had a very slight bitter after-taste.  I added a touch of honey and salt, and that took care of the problem.

Why did the curry have a bitter after-taste in the first place?  I don't think I burnt anything.  I was reading somewhere that blitzing the onion in a processor instead of finely chopping with a knife, can make a curry bitter.  Any thoughts or advice?

Thanks as always!

This dish has its origins in India and made it to Thailand via Malaysia!  Recently had to make a LARGE amount for a gathering.