Cyrus who sits beside me at work, frequently brings in home cooked curry for lunch and everyone around who gets a whiff of it would crowd round his desk and marvel at what a good cook he is. I am very impressed too. So impressed that I always pester him for recipe (a simple one Cyrus!) And sometimes he cooks a bit more and he would bring in for us, really sweet of him.
Maybe he got tired of my pesterings haha but he was really kind to bring in the other day for me, packets of Indian spices (which are pretty much unidentifiable to me), including two homemade glass jars of ginger-garlic paste and red chilli paste. whoa! I got a bit worried coz I know I am just gonna procrastinate coz it seems like so much work to cook a curry from scratch. And after that then he kept asking if I have tried it, to which everytime I would shake my head sheepishly. He finally managed to pester me (now his turn!) to cook the chicken curry. And I just did tonight! I scribbled down the recipe and rushed home after work to cook it.
In total he gave me 5 packets of spices in powdered form, just like this pic! He gave me turmeric power, chilli powder, coriander powder, cumin powder, and another umm unidentifiable powder..
I am so happy it turned out... not bad! haha edible!
I really want to include a proper recipe here, but here is literally what he told me:
1) Marinade some chicken pieces approx 400g with ginger garlic and chilli paste. Put a teaspoon full of turmeric and chilli powder each, add black pepper and salt to taste. (It was very dry so I added some olive oil too.) Allow it to marinade while you prepare the rest of the ingredients.
2) Take 2 medium sized onions and chop them up in small pieces. Take 2 similar sized tomatoes and chop them up as well.
3) Oil your pan and add in onion. Fry them till they turn brown. Adding salt makes it cook faster. Add in tomatoes, and the rest of the spices of 1 teaspoon each.
4) Add the marinated chicken in the pan and pan fry them for a while on high heat for a few minutes.
5) Add in a little water (I added in some baby potatoes at this stage too) and allow it to simmer for about 20min under low heat.
Serve hot with rice; colours here are a bit distorted coz I was trying to be arty haha
I was so excited and sent him this pic on the iphone... his reply was "wow looks like a Chinese dish". 0_0 hahaha I know he is joking. Now it's my turn to bring him lunch tomorrow. To thank my shifu :) at least now I know his precious spices won't go to waste in my hands.
Maybe he got tired of my pesterings haha but he was really kind to bring in the other day for me, packets of Indian spices (which are pretty much unidentifiable to me), including two homemade glass jars of ginger-garlic paste and red chilli paste. whoa! I got a bit worried coz I know I am just gonna procrastinate coz it seems like so much work to cook a curry from scratch. And after that then he kept asking if I have tried it, to which everytime I would shake my head sheepishly. He finally managed to pester me (now his turn!) to cook the chicken curry. And I just did tonight! I scribbled down the recipe and rushed home after work to cook it.
In total he gave me 5 packets of spices in powdered form, just like this pic! He gave me turmeric power, chilli powder, coriander powder, cumin powder, and another umm unidentifiable powder..I am so happy it turned out... not bad! haha edible!
I really want to include a proper recipe here, but here is literally what he told me:
1) Marinade some chicken pieces approx 400g with ginger garlic and chilli paste. Put a teaspoon full of turmeric and chilli powder each, add black pepper and salt to taste. (It was very dry so I added some olive oil too.) Allow it to marinade while you prepare the rest of the ingredients.
2) Take 2 medium sized onions and chop them up in small pieces. Take 2 similar sized tomatoes and chop them up as well.
3) Oil your pan and add in onion. Fry them till they turn brown. Adding salt makes it cook faster. Add in tomatoes, and the rest of the spices of 1 teaspoon each.
4) Add the marinated chicken in the pan and pan fry them for a while on high heat for a few minutes.
5) Add in a little water (I added in some baby potatoes at this stage too) and allow it to simmer for about 20min under low heat.
Serve hot with rice; colours here are a bit distorted coz I was trying to be arty haha
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