Tuesday, 15 September 2009

Simple tasty curry

Thanks to some of the comments. It's just a curry recipe, no, no, not Moroccan...I'm sorry to get peoples hopes up. That is all it is. If you've cooked Indian or sub-continent style curries before and use pre-made curry pastes, with this you won't. In fact you're making it yourself. I would take a guess at the flavour being more of an Indian/Pakistani style curry. Try it and let me know how you go.

Takes about 10-15 min to prepare.

500g of your choice of meat – I have tried this with Chicken and Lamb.
Can of Chickpeas
Can of Diced Tomatoes (optional)
Garam Marsala, Paprika, Cumin, Ground Coriander, Tumeric and Moroccan spice mix (I use Master Foods for this)
Minced garlic
Minced chilli (optional)
Couscous or rice

Defrost 500g of Lamb, Beef or Chicken
Cube two brown onions (approx 2cm)
Heat oil in a wok, then place the cubed onion, lots of each spice, couple teaspoons of minced garlic and minced chilli (only if you want it hotter) with stirring (add more oil if needed and be liberal with the spices, you do need a bit to make up the paste)
Drain and rinse a can of chickpeas
Once the onion starts browning and mixing well with the spices add the chickpeas and keep stirring until browned
Dice or cube your defrosted meat and add to the wok and stir to make sure nothing sticks
Stir in a can of diced tomatoes if desired (this thickens the sauce a little bit)
Once the meat has browned turn the heat down to simmer and place a lid on wok if possible
Let it simmer for about an hour to improve the flavour
Serve on a bed of Couscous or rice

Now this was written in a hurry so I'll come back and make sure I haven't missed anything.

You win! I ROCK!
Good night Seattle.


  1. You are a super star! Boo :-)

  2. Where are the apricots? I don't see any apricots! Why does your recipe have no apricots? Won't someone please think of the apricots?!

  3. BTW, you prolly want to leave out the garam masala (too Indian) and just use the Moroccan spices. If what you're after is a cool exotic sounding name, get a Moroccan spice blend that calls itself ras-el-hanout. Nothing could be more mysterious than cooking with a Batman villain!

  4. Thanks Nick. But the better option is to remove the name Moroccan style curry...it's really just a curry where one of the spices used is mixed Moroccan spices.

    I would say the flavour is more Indian/Pakistani. Try it out :)

  5. Now it's titled just a "simple curry" and it is.

    Unfortunately I'm not a huge fan of apricots in dishes but we did actually add a couple teaspoons of mango chutney the second time round.

    In fact the first time I cooked it we used lamb strips with minced chilli and garlic but no diced tomatoes. The second time no minced chilli or chickpeas (we ran out of chickpeas) but diced tomatoes and mango chutney with Chicken.

    It's pretty simple and really, the base is onions, spices, oil and chickpeas, then choose your meat, add diced tomatoes and/or minced chilli if you desire. Maybe a small bit of mango chutney and you're sorted!

    Boo, glad you like it, let me know...would love to hear how it goes for you!

  6. A simple curry?

    Does it contain simpletons? Where are the simpletons? Won't someone please think of the simpletons?!

  7. lolz to the simpletons and also to you matt, well done.