“I got given a bunch of curry leaves from a lady at work, I haven’t used them before. How about a little recipe for me my old mukka? (no red meat so Bronia can enjoy 2) no pressure of course!” Richy


Aw me old mate Richy. My other BFFF. A recipe using curry leaves would be the very least I would do for this guy (and his lovely lady)…

First thing to know about curry leaves is if you have heaps and your tree is getting a little out of control, cut it back and dry them out. Tie them up in a bunch and hang them on your verandah, or on a curtain rod in a warm window if you live in an inner city apartment, to dry out…

Fried curry leaves can be added to dahl or chutneys, and are also good combined with fried chilli and garlic to use as a garnish for Indian curries… Mmmm, curry. I think I have to give you a curry recipe because I am literally salivating for one right now. I’m fucked if someone comes in and sees me drooling on the keyboard… I’ll just pretend I was looking at porn. Hmmm. Anyway, everyone likes butter chicken curry right? Well now you can make it for yerself (you should probably thank Pauly for this one because he was the person to introduce me to butter chicken all those years ago).

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BUTTER CHICKEN CURRY for a few people with heaps of leftovers for tomorrow. Trust me, you want leftovers.

2kg chicken thigh, cut into 3-4 pieces each

½ cup natural yoghurt

1 tspn tumeric

2 tspn garam masala

1 pinch chilli flakes, or more if you like it hot, or less if you are a pussy

1 tspn ground cumin

2 tbls sweet paprika

1 pinch ground cardamon

1 small knob ginger, peeled & grated

2 cloves garlic, crushed

30-40g roasted macadamias, blitzed or pounded or pulverised

1 brown onion onion

make a paste* and marinate chicken in above ingredients overnight if possible, or a few hours at the least

2 cinnamon quills

1 bay leaf

5-6 curry leaves

50g unsalted butter

250g tomato paste

150ml chicken stock

1 cup cream

On a med-low heat, fry off marinated chicken in butter 5-10 minutes, add tomato paste and cook a further 5 minutes.

I like to add a couple of diced potatoes right now (desiree or dutch cream or kipfler) but you certainly don’t have to. I’m not the boss of you, I know.

Add all other ingredients and simmer until just cooked (so the chicken don’t break down).

Check seasoning (just for something different) and eat with heaps of accompaniments.

PS. You don’t want the curry to boil or the yoghurt will split…

Serve with steamed basmati rice, cucumber salad, some kind of riata, a chutney, some pappadoms or naan bread… you get the picture. If you want to impress ‘someone’ but are a little bit time-poor you can get the rice and condiments on your way home from work at the local Indian restaurant.

It might look like it has quite a few ingredients, probably because it has, but it’s not really that complicated if you know your way around your spice cabinet.

*make a paste. If I ever say this and forget to explain what it means, it’s because I think you are smart enough to have learnt by now it means MAKE A PASTE. Pound with a mortar and pestle or blitz in a food processor or blender.