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Method Prep:10min › Cook:50min › Ready in:1hr
Get the right amount of ingredients together so it's all ready to throw straight in the pan when needed.
Heat oil and fry the cardamom, star anise, curry leaves, cinnamon and cloves until slightly burnt. Add onion and ginger. Fry until onions are browned but not burnt.
Add curry paste (I put in whole jar), five spice powder and turmeric and mix into a paste. Don't worry about accurate amounts. I measure the turmeric and five spice over the pan. Sometimes a little extra goes in.
Add the meat and mix well until all the meat is covered. Allow to simmer for 15 mins with lid on.
Add tomatoes, coconut cream, sugar, yoghurt and salt. Mix well. Put lid back on and simmer for a further 10 mins. Add coriander and stir. This lets the flavour of the corriander filter out.
Simmer for a further 10 mins. *DONE* Voila, enjoy!
This dish can be eaten right away although I find it also tastes better the next day. It can be reheated. This is great for parties as it can all be done the day before, which means no rushing after work to get it ready before serving. No hassle! No mess. Don't forget to make your rice, poppadoms and naan bread. Please share any variations to this recipe or recommendations :-)
This recipe was edited by Allrecipes.co.uk editors to reflect measurements familiar to British and Irish cooks.
I've just signed up only to be able to rate this curry recipe. I have to admit I slightly adapted it, e.g. never tried it with the yoghurt, I also fry coriander and black mustard seeds,... But still this is my favorite curry recipe. The combination of spices is delicious. I cook a vegetarian version with whatever veg I've got at home, sometimes I add a mix of nuts (hazel, walnut, cashew, almond).
Thanks for sharing! - 18 Nov 2013