A quick, versatile curry recipe

could have done with some fresh coriander to pretty it up a bit

We do a lot of stir-frying, Pav and I.  A bit of meat, some chopped veges, sauce and away you go.  Quick, tasty and healthy.  There are other options though.  This recipe is for a quick curry that is pretty low fat and versatile too.  It takes about 12 minutes for beef, and about 15 or so for chicken.  This recipe involves a bit of stir-frying, so my theme works well!

I usually make it with chicken, but since Pav had bought some beef for a possible stir-fry we used beef.  It was fab.  Best of all, you probably have everything you need in the house already. 

It's adapted a bit from Classic Indian published by Hermes House.  I make it for two, but you can easily double or triple it. 

First cut an onion into quarters and chop it with a small garlic clove in a food processor for about a minute. 

Then add the following to the food processor:

• 1 tablespoon tomato puree or paste (or a small pealed tomato – take out the seeds)
• handful of raw cashews (I refuse to call them nuts, cos they're seeds)
• ¾ teaspoon of garam masala
• ½ teaspoon of chilli powder
• ½ teaspoon salt
• ½ tablespoon of lemon juice
• ½ tablespoon of natural plain yoghurt

Process for another minute.

Heat a tablespoon of oil in a wok or frying pan to a medium heat, add the onion/spice mixture and a couple of pinches of turmeric and then stir-fry the it all for a couple of minutes. 

Add:

• a tablespoon of fresh chopped coriander
• 200g stir-fry beef or boneless chicken chopped into chunks (I'm sure it works with lamb or turkey too, but I've not tried it)
• (handful of sultanas if doing the chicken version, also some button mushrooms if you're into those)

Stir-fry for a minute.  Then add just under half a cup of water.  Stir and biff a lid on it.  (I cook this in a wok and I use a flat oven tray as a lid.)

For chicken simmer for about 10 minutes over a low heat until the chicken is cooked through.  If the sauce needs to thicken a bit, then cook for a short while without the lid.  For beef, simmer about 7 minutes.  The beef doesn't need to be as well cooked as the chicken. 

Serve with some rice and pappadums and sprinkle with more chopped fresh coriander.  Maybe some steamed bok choi or other greens too.    

I hope you enjoy it.