Thanks to everyone for all the great paella and Arroz con Polo (I'd never heard of that)
suggestions. I've decided to go with my favourite stand by - curry. Only because I can almost do it
blindfold and want to enjoy time with my guests. Pavane you're right - I would like to do paella
justice, so will do it properly with the addition of mussels/clams (one of my friends were allergic)
and really want to try the Arroz con Polo in my downtime (probably at the cottage during summer).
Anyway, here's my curry recipe if anyone's interested.
Vegetable Curry
Ingredients
· 1 small cabbage or 1 small cauliflower cut up
· 2 onions
· 2 green peppers cut into small pieces
· 2 potatoes-medium cut into small pieces
· 2 tomatoes cut up
Spices · 1 teaspoon turmeric powder
· 2 teaspoons caen pepper (this is what makes it hot)
· 2 teaspoons cumin powder
Procedure Chop the onions and fry in cooking oil
Add the spices (a minute apart) and fry for another 5 minutes
Now add the vegetables and potatoes - mix well
Add the tomatoes and keep on stirring
Add salt and water if necessary. The secret is not to add water and get all the necessary juices
from the ingredients. Add water only if the mix begins to burn or stick to the bottom of the pot.
Cook for at least half an hour or until done.
Meat or Chicken Curry
Ingredients · 1 chicken (2-3 lbs cut up) - I buy the boneless breasts - it's much easier - or 2
lbs of beef (stew or any other kind)
· 3 medium onions
· 4 potatoes - small pieces
· 2 tomatoes cut up
Spices · 1 teaspoon turmeric powder
· 1 ½ teaspoons of garlic powder (or 2 fresh cloves)
· 2 teaspoon cumin powder
· 1 teaspoon cinnamon powder
· 1 teaspoon caen pepper (increase if you wish it hotter)
· 3 tablespoons coriander powder
· 1 teaspoon gharam masala
Procedure Chop or slice the onions and fry them in cooking oil (choose a fairly large pot) about 5
minutes. When they begin to brown add the spices in the order above allowing 1 minute between each
and fry with the onions (careful not to burn - about 10 minutes in all). Add the chicken or beef
and mix the whole mess for another 5 minutes. Now add the tomatoes and keep on mixing until the
juices from the chicken and tomatoes begin to form a gravy. Add salt (to taste), vinegar (couple
of tablespoons) and ½ to 1 cup of water depending on the amount of liquid from the meat and
tomatoes. The secret is to adjust the heat so that the juices keep coming and taking care that the
mix doesn't go dry. Cook for about 15 minutes and then add the potatoes cut to the size of golf
balls(!). Cook until done, at least ½ hour, and you have a curry!