Our Curries

Ingredients

• 1 small onion
• 1 clove garlic
• 2 teaspoons turmeric
• 2 teaspoons freshly-roasted coriander seed
• 2 teaspoons poppy seed
• 1 teaspoon Nepaul pepper
• 2 teaspoons sugar
• 2 teaspoons coarse sea salt
• 2 teaspoons grated green ginger
• good salad oil (enough to make a paste)
• 12 almonds
• 1 ounce coconut
• lime juice (a little)
• 1 teaspoon cinnamon or clove powder
• red chili powder (to taste)

Directions

1. Pound the onion, garlic, turmeric, coriander seed, poppy seed, Nepaul pepper, sugar, coarse sea salt, and grated ginger with enough salad oil to make a paste.

2. Pound the almonds and coconut with a little lime juice to assist.

3. Mix the two pastes and stir in the cinnamon or clove powder.

4. Use a heaped tablespoon of this paste for each tablespoon of stock powder.

5. For extra heat, add red chili powder to taste.

6. To cook the chicken curry, cut up a young chicken as for a fricassee and dredge the pieces with a little flour.

7. In a saucepan, combine the chicken trimmings, sliced onion, sliced carrot, peppercorns, celery, a pinch of salt, and a pinch of sugar.

8. Cover with cold water and proceed with cooking.