Friday I tried to invite some people for dinner, but everybody I asked had to play in the opera or had other things to do. The very funny opera“Il Turco in Italia“ from Rossini I didn’t have to play and I had no guests. So I decided to go to cinema to the film “The Cook“ after a novel from M.Suter. Subconsciously I was somehow inspired, so I went to the Viktualienmarkt in Munich to buy the best ingredients for an indian meal. Back at home I started to cook two curries, one with chicken and the other with meatballs. Then I cooked Basmati rice and made wonderful chapatis with wholemeal spelt flour. I hope my future guests are getting curious about the recipes and photos of my little Indian dinner. The ideas for the curries are from the wonderful book of the indian chef in Australia Kumar Mahadevan.

Spicy chicken curry

400g chicken breasts, cut into cubes
1/2 tsp ground turmeric
1 tsp roasted cumin seeds, ground
40ml olive oil
1/2 tsp fennel seeds
2 dried chilies
2 cinnamon sticks
5 cardamom pods
1 bay leaf
2 garlic cloves, thinly sliced
1 onion, thinly sliced
1 tsp ginger, grated
1 tomato, cut into cubes
10 fresh curry leaves
1/2 tbsp coriander seeds, crushed
1/2 tsp garam masala
2 tbsp coriander, chopped

Rub the chicken pieces with the turmeric. Heat 30ml of the olive oil in a big saucepan. Add the fennel seeds, dried chilies, cinnamon sticks, cardamom pods, bay leaf and garlic and roast for one minute. Then add the onion and cook for 6-8 minutes. Add the ginger and chicken and cook for further 5 minutes. Add the tomato and enough water and simmer until the chicken is cooked through. Meanwhile heat the rest of the olive oil in a small pan and fry the curry leaves for 30 sec.                                                                                                          Now add the cumin, coriander, garam masala, curry leaves and chopped coriander to the curry, season with salt and serve.

 

 

Wholemeal spelt flour chapatis

250g wholemeal spelt flour
1 tsp salt
1 tbsp rapeseed oil
water
ghee

Warm the rapeseed oil and mix together with the flour and salt. Slowly add water, until you have a moist elastic dough. Leave to rest for one hour. Then divide the dough into 8 small balls. Roll out each ball as thin as possible with a rolling pin. Heat 1/2 tsp ghee in a big pan, add one chapati, bake for 30 sec, brush some ghee on it, turn around and bake the other side. Continue in the same way with the other 7 chapatis.

 

 

For some desserts have a look at my other website

http://www.suessealchemie.com