hi emin-j, I thought this was simply the best curry I've ever made at home now. Really that good. It had real depth, sweetness and was subtle but at the same time you could taste those spices but they all merged together brilliantly.
10 out of 10... This is the one for me from now on.
I did make a few tweaks (welll I'm only human) to make the cooking process simpler and keep to one pot and used a stick blender..I doubled the scale but i cut back on doubling the garamasala but other than that, this is you genius creation.
Serves 8
1.5kg Chicken ,Beef, or Lamb pieces.
2 Green Pepper ( sliced and deseed )
60g fresh garlic,peeled.
50g fresh ginger,peeled.
4 tbl veg oil.
6 large onions,sliced or chopped.
2 tsp turmeric powder.
1 tsp chilli powder
3 tsp garam masala.
2 tsp tandoori masala powder.
2 tsp Curry Powder
2 tbls tomato puree.
400g 1 tin plum tomatoes
4 tsp salt.
2 tbl Coriander stalks ( use leaf for garnish )
6 Green Cardamoms ( crushed)
6 Cloves
1 3 inch piece of Cinnamon Stick
Method
1) Fry 4 tbl oil and the sliced Onions until Golden Brown (30mins)
2) add garlic & ginger, then green pepper and fry until soft
3) add tomato puree and fry off
4) add tumeric, tandoori masala, curry powder, chilli powder, salt and fry off until spices are cooked
5) add some hot water (at least a cup) and blend in pot to get a semi thick consistency
6) add meat and and cook low for 30mins (hob) or 1hr (oven - gas 3 or 4)
7) add garamasala and corriander stalks, cardamon pods, cloves and cinammon stick
cook for another 30min (hob) or 1 hr (oven)
9) remove whole spices if you can find them and garnish with corriander leaf