Soldato
Ok, as with any BIR dish, the foundation of any good curry is the base. So..
Spice Mix
Ingredients:
4 tbsp coriander powder (freshly ground seeds is best)
2 tbsp cumin powder (freshly ground seeds is best)
4 tbsp turmeric powder
3 tbsp paprika
2 tbsp Mild curry powder
1 tsp chilli powder
1 tsp garam masala
This will make for quite a few curries, so just mix and store.
Base
Ingredients:
- 600g Brown onions
- 25g Fresh garlic
- 15g Fresh ginger
- 40g Tomato paste
- 175g Fresh tomato
- 40g Carrot
- 40g Green capsicum (or red if you prefer)
- 20g Coriander stalks/roots
- 1 Heaped tsp curry powder (any decent mild or medium one will do)
- 3 Heaped tsp spice mix
- 1 Heaped tsp salt
- 125ml Vegetable oil (or sunflower or canola oil if you prefer)
- 1600ml Water
Method:
- Wash and coarsely chop all vegetables, tomatoes and coriander stalks/roots.
- Place all ingredients (except the coriander, spice mix and curry powder) in a large saucepan.
- Cover the pan and bring to a gentle simmer.
- Gently simmer for about 60 minutes (or until all the vegetables are soft).
- Add curry powder and spice mix.
- Simmer for a further 5 minutes.
- Add coriander stalks and allow to cool.
- Blend to a soup-like consistency when sufficiently cool.
- Use immediately, store in a fridge (for 3 days max) or freeze in suitable airtight containers.
Curry
Ingredients:
- 300g Skinless chicken breast (chopped into approximately 1 inch cubes)
- 75 ml (4 - 5 tbsp) Vegetable oil
- 2 tsp Fresh garlic (puréed)
- 0.5 tsp Fresh ginger (puréed)
- 1.5 tbsp Tomato paste (diluted to a purée with 5 tbsp water)
- 300ml Curry base
- 1 tsp Spice mix
- 1 tsp Curry powder (any decent mild or medium one, or paste, will do)
- 2 tsp Chilli powder (or more to taste)
- 0.25 tsp Milled black peppercorns
- 0.5 tsp Salt (or to taste)
- 2 tsp Sugar (or to taste)
- 1 tbsp Vinegar (or to taste)
- Fresh chopped coriander (to taste)
- 1 Par-cooked potato (halved) - optional
- 1 tsp Fresh chillies (finely chopped) - optional
Method:
- Heat oil in suitable pan until almost smoking.
- Add garlic and ginger (and fresh chillies, if using) and fry, for a minute or so, with continuous stirring (do not burn!).
- Remove from heat and add chilli powder, black pepper, spice mix, curry powder (or paste) and tandoori masala (if using).
- Immediately add tomato purée, stirring continually.
- Fry for 30 seconds or so, on high heat, with continuous stirring (do not burn!).
- Add a ladle of curry base and stir.
- Add chicken and stir in, coating it.
- Continue to add the curry base, a ladle at a time, stirring occasionally as the water evaporates and the sauce thickens.
- Add salt, sugar and vinegar to taste and stir.
- Add par-cooked potato (if using).
- Continue to simmer, on medium heat, stirring occasionally, until the oil begins to separate (5 to 10 minutes).
- Add fresh coriander to taste.
- Serve.
Spice Mix
Ingredients:
4 tbsp coriander powder (freshly ground seeds is best)
2 tbsp cumin powder (freshly ground seeds is best)
4 tbsp turmeric powder
3 tbsp paprika
2 tbsp Mild curry powder
1 tsp chilli powder
1 tsp garam masala
This will make for quite a few curries, so just mix and store.
Base
Ingredients:
- 600g Brown onions
- 25g Fresh garlic
- 15g Fresh ginger
- 40g Tomato paste
- 175g Fresh tomato
- 40g Carrot
- 40g Green capsicum (or red if you prefer)
- 20g Coriander stalks/roots
- 1 Heaped tsp curry powder (any decent mild or medium one will do)
- 3 Heaped tsp spice mix
- 1 Heaped tsp salt
- 125ml Vegetable oil (or sunflower or canola oil if you prefer)
- 1600ml Water
Method:
- Wash and coarsely chop all vegetables, tomatoes and coriander stalks/roots.
- Place all ingredients (except the coriander, spice mix and curry powder) in a large saucepan.
- Cover the pan and bring to a gentle simmer.
- Gently simmer for about 60 minutes (or until all the vegetables are soft).
- Add curry powder and spice mix.
- Simmer for a further 5 minutes.
- Add coriander stalks and allow to cool.
- Blend to a soup-like consistency when sufficiently cool.
- Use immediately, store in a fridge (for 3 days max) or freeze in suitable airtight containers.
Curry
Ingredients:
- 300g Skinless chicken breast (chopped into approximately 1 inch cubes)
- 75 ml (4 - 5 tbsp) Vegetable oil
- 2 tsp Fresh garlic (puréed)
- 0.5 tsp Fresh ginger (puréed)
- 1.5 tbsp Tomato paste (diluted to a purée with 5 tbsp water)
- 300ml Curry base
- 1 tsp Spice mix
- 1 tsp Curry powder (any decent mild or medium one, or paste, will do)
- 2 tsp Chilli powder (or more to taste)
- 0.25 tsp Milled black peppercorns
- 0.5 tsp Salt (or to taste)
- 2 tsp Sugar (or to taste)
- 1 tbsp Vinegar (or to taste)
- Fresh chopped coriander (to taste)
- 1 Par-cooked potato (halved) - optional
- 1 tsp Fresh chillies (finely chopped) - optional
Method:
- Heat oil in suitable pan until almost smoking.
- Add garlic and ginger (and fresh chillies, if using) and fry, for a minute or so, with continuous stirring (do not burn!).
- Remove from heat and add chilli powder, black pepper, spice mix, curry powder (or paste) and tandoori masala (if using).
- Immediately add tomato purée, stirring continually.
- Fry for 30 seconds or so, on high heat, with continuous stirring (do not burn!).
- Add a ladle of curry base and stir.
- Add chicken and stir in, coating it.
- Continue to add the curry base, a ladle at a time, stirring occasionally as the water evaporates and the sauce thickens.
- Add salt, sugar and vinegar to taste and stir.
- Add par-cooked potato (if using).
- Continue to simmer, on medium heat, stirring occasionally, until the oil begins to separate (5 to 10 minutes).
- Add fresh coriander to taste.
- Serve.
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