A dear friend of mine, Joel, loves to cook as much as I do and we spend a fair few hours of the day discussing food, cooking, and our favourite restaurants around town (including my current obsession – bubble tea!). However where as I pretty much experiment and cook any cuisine with no specialty whatsoever (I’m far too temperamental) Joel’s specialty is Curry, a cuisine he is very passionate about and talks about most emphatically in our emails back and forth.
Today Joel finally sent me through a curry he was experimenting with, and as I cooked it myself this evening I made some experimentation of mine own, and served it up with some Basmati rice and Raita, a yoghurt sauce I highly recommend to reduce the heat of the curry and make it that much more enjoyable.
And the name Balmain Curry? Well, that’s where Joel lives, of course!
Please note, this is enough curry to feed two people, so if you have, let’s say, four people to cook for just double everything as required.
300g chicken, cut into strips
1 tbs cumin, ground
1 tsp cumin Seeds
4 Cardamon Pods, gently crushed to help release the flavours
1 tbs mustard seeds
1 tsp chilli, ground dried
2 tsp Paprika, ground
½ tsp tumeric
3 tbs oil
2 tbs tomato paste
1onion, diced very finely
1 clove garlic, minced
1. Firstly, let’s combine all the spices, tomato paste and oil into a bowl and add the chicken strips. Set aside for at least half an hour to let the flavours intensify and for the chicken to absorb their flavours.
2. Add onion and garlic to a frying pan in a small amount of oil and heat over a low temperature until garlic and onion are translucent and fragrant.
3. Now we add the chicken, and raise to a medium heat and let the chicken cook gently for about 10 to 15 minutes – because the strips are quite thin they won’t take long to cook at all.
4. And it’s pretty much as simple as that – serve with some fluffy basmati rice and some cool Raita, pour yourself a beer, and enjoy your curry Balmain style!