lundi 15 mai 2017

EASY CHICKPEA & POTATO CURRY (CHANA ALOO CURRY)



INGREDIENTS
  • 3 tbsp cooking oil (I used vegetable)
Flavour Base
  • 1 large onion, diced (brown, white, yellow)
  • 2 large garlic cloves, minced
  • 2 tbsp curry powder (Note 5)
  • 1 tsp All Spice powder
  • 1 tsp nutmeg powder (or ½ tsp freshly grated nutmeg) (Note 1)
  • 1½ tsp smoked paprika (can substitute with sweet or ordinary paprika)
  • 2 tsp dried thyme leaves (or 3 tsp fresh thyme leaves)
  • 1 tsp cumin powder
  • ¾ tsp cayenne pepper (Note 2)
  • 1 tsp white pepper (or ½ tsp black pepper)
Curry
  • 1½ cups potatoes, cut into 1.2cm / ½" cubes
  • 2 x 14oz/400g cans of chickpeas, drained
  • 1 x 14oz/400g canned diced tomatoes (Note 3)
  • 2 cups vegetable or chicken broth/stock
  • 2 scallion/shallot stems, sliced (green & white part)
  • 2 tbsp fresh parsley, finely chopped (plus more for garnish) (Note 4)
  • Salt to taste
INSTRUCTIONS
  1. Heat oil in a large pot or very deep skillet over medium high heat.
  2. Add the Flavour Base ingredients and cook for 3 minutes until the onion is translucent.
  3. Add the potatoes and cook for a further 2 minutes. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
  4. Add the chickpeas, tomatoes and chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
  5. Adjust salt to taste, stir through scallions/shallots and parsley.
  6. Serve with rice.
NOTES
1. I omitted Nutmeg once and the flavour was still lovely. Could not actually tell it was missing. 

2. The original recipe called for 1 scotch bonnet or habanero pepper, finely chopped, to be added to the curry once the liquids have been added. I don't know where to get these chilis where I live (Sydney, Australia) so I just used cayenne pepper instead for heat. I doubt that the flavour has been impacted very much.

3. The original recipe did not call for canned tomatoes. Some Trinidad Chana Aloo Curry recipes do. I added it to create a slightly thicker sauce. 

4. Though the original recipe calls for parsley, I often make this with coriander (fresh) because it goes so well with curry!

5. This can be made with any curry powder you have / want. Curry powders differ in spiciness so if you are using a spicy one, adjust the quantity to taste! I use Clives of Indian Curry Powder (sold at Woolworths and Coles in Australia) which is quite mild. I do also use the Clives of India Hot Madras Curry Powder - when I feel like making it extra spicy!! Adjust the curry powder to your taste depending on how spicy you like your curries!


Recette et photo ici

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