curry night gets bigger

There’s a couple of new phenomena in my house: the ‘curry lull’ is the dead quiet when no one talks to each other at dinner because they’re too busy stuffing their faces, and the ‘curry stupor’ is the dead quiet when no one talks to each other because they’re all too full of curry.

Tonight, we made chicken vindaloo (we did our oh-so-clever oven baking thing again) and saag paneer. This time we also made homemade roti (as opposed to last time, we were lazy)… delicious! Served with raita, lime pickle and mango chutney of course.

Since I think we’ve perfected the roti, here’s the recipe we used (it’s very simplified but we can’t take any credit though, we stole it from the Taste website)

 

Ingredients:

300g plain bread flour
1/2 teaspoon salt
250ml (1 cup) chilled water
30g butter, melted
60ml (1/4 cup) vegetable oil

 

Directions:

Add the flour and salt together and make a well. Add the water and mix together with your hands.

On a lightly floured surface, knead the dough until smooth (approx. five minutes)

Add butter, and a bit of extra flour if required.

Divide into eight equal portions and roll out to thin, 20cm rounds.

Fry in oil until crisp.

Serve!

Advertisements

it’s fat belly curry night

Well this is fast becoming a food blog, clearly. When you buy a house and can’t afford to jet away constantly you need to find a new outlet… Mine is stuffing my face, I think. But in an artsy, look-what-I-did kind of way, hopefully.

Anyway, tonight was curry night.

I’ll be honest, hubby did most of the work. I just stood around and looked good (duh). And fetched beers.

Last night we marinated some chicken in a Madras sauce. I thought hubby was being lazy by leaving it in a casserole dish and baking it but alas, he is a genius. The meat was perfectly tender and completely packed with flavour, just like you would get at an Indian restaurant. Took about the same time as it would on the stove top but with amazing results.

Served with roti (slightly toasted), raita (yoghurt, cucumber, garlic and a little bit of mint), mango chutney and lime pickle (my favourite!)… I was actually dancing up and down the hallway with excitement while it was cooking and it didn’t disappoint. The below photo probably will though; I’m a food eater, not a food photographer.

Hit me with your favourite curry making tips. I promise I will gobble them up (insert creepy wink face here).

 

IMG_1406