You probably remember the kitchen I built a while back.
It wasn't easy. It took a long time to construct this thing because of my cussed attitude to life. I had to make it from scratch or it would be no good. Otherwise, what would be the point?
I like it.
I like it very much because it was made with the sweat of my brow and the blood of my hands, and I like it.
I like it that you can fashion a working space from timber and rage, and you can turn it into a place where friends might gather to share a bottle of wine, a song, a joke and a total disgrace should the mood take you.
I like it.
Like it? I fucking love it.
But what's the point of making a space like this if you don't share it? So here's a dish I hope you'll try, and I hope you'll enjoy.
Make it. Eat it. Share it with your friends and if it suits your palate, come back here and tell us what you thought of it.
Deal?
Good. Bon appetit!
Here we go.
This is what you need.
Some black cardamom pods
A couple of bay leaves
A bit of cinnamon
Some green chillis. Stick a hole in them.
Some onions.
Some ginger. Peel it.
Lots of garlic cloves
Tomatoes, as you like them. I like lots.
Chicken fillets
Ground coriander – a good shovel
Garam masala – another good shovel
Natural yoghurt
_________
Fry the cinnamon, cardamoms and bay leaves for a very short time. Maybe 30 seconds.
Throw in the chillis and the chopped onion. Cook it until the onion is caramelised but not burnt. Don't burn the fucking onion!
Blend the ginger, garlic and tomatoes. Make sure the ginger is peeled, and add some of the yoghurt to make it easier.
Throw it all into the pot with the other stuff.
Toss in some coriander – a good amount – and some garam masala. Remember coriander is a natural thickener, so don't overdo it or you'll have to add extra liquid — either water or yoghurt, or maybe some canned tomato, which would be my personal preference.
Add the chicken fillets.
Put it all in the oven for an hour or so at about 90 Centigrade. Maybe 80, I don't know. Not too hot anyway or you'll boil the shit out of it and you don't want that.
Turn it off. Put it in the fridge when it cools down and then go away on holidays for a few days because these things are always better if you leave them to infuse the flavours.
Come back, make chapatis and eat it all with beer. Much beer.
And friends. Much drunken friends, with jokes and lewdness.
Much lewdness.
Enjoy.
… and don't forget to put the toilet-roll in the freezer. That's the most important part of home-made curry.
NOICE kitchen!
What was that about the onions ?
K8 — That kitchen nearly cost me my sanity.
Sniffle — I said Don't burn the fucking onions!
Hey Bock
Sounds absolutely divine, something to mull over with these long nights coming in mmmmmmmmmmmm
I have kitchen lust, in particular cooker and blue chair lust!!! My kitchen is more bedsit chic!!
Mmmmmm home-made indian food made right. None of this jar shite. And I love the kitchen.
Fukin' yumm! got all the ingred's and gonna cook up a storm later today! got a good one back for ya, similar but for simmerin' fish in! try yours first though! nice kitchen btw! till later then!
Sounds delicious Bock. The only change I would make is to use chicken thighs and drumsticks with the bones removed – much better flavour and texture. (Use a very sharp knife otherwise you might injure yourself – again)
The kitchen looks fantastic, well done.
It's just a personal preference. I don't like drumsticks.
baby, the kitchen looks great, clearly you got some woman to tidy up!!
First of all your kitchen is awesome. I love it, and I love the happy chairs and tables.
Second, I died laughing at your recipe. Boil the shit out of it is not in Julia Child's cookbook.
Love it.
Recipe looks delicious.
Will try it tonight. I'll get the smallies involved too.
It's a beautiful kitchen and I've had the honour of being a guest at that table a few times now.
A happy place indeed although you have to take a short course before using the stove.
Man, I bow to your culinary skills! that is one fuck-off curry! and…..I have'nt even let it infuse, next time for sure though! Wow!!! a must try!!! too full to type anymore…Burp! (of the beer and full tum-tum kind!)
I suppose that's what you'd call feedback. Well done!
Feedback? I ain't even started.!..infuse an' green chill out …..y'all! …ta Mr. Bock.
wow, Bock, I'm impressed. The kitchen is superb!!!!
I'll give the recipe a try. I love a good curry, and your version sounds excellent!!
Looks tasty. Gettin' bloody hungry reading this. On the subject of currys, I know you prefer to grind up your own spices but the next time you're in a spice shop, look out for Karahi Goshi Masala mix. I use it to make a marinade paste by blending it with chilli, garlic, ginger, coconut powder, tomato puree and natural yogurt. It's divine:)