COMFORT CURRY (Viewer Recipe)

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This recipe was sent to me by a viewer to try and it’s excellent! I added the chicken myself. Make it the same or go vegetarian! It is excellent both ways! If you have a recipe you’d like me to try making and filming, email me at NAIRBY@GMAIL.COM

COMFORT CURRY

INGREDIENTS

1/2 cup BUTTER – salted
1/2 cup SHALLOT OR ONION, chopped small
1 Tbsp GARLIC CLOVES, chopped tiny
1 1/2 Tbsp fresh GINGER, chopped tiny
1 SWEET GREEN PEPPER, chopped small
2 Tbsp CURRY POWDER
1 sprig of CURRY LEAVES – remove stems and leaf veins, then chop small
1 – 400ml/14 fl oz can COCONUT MILK
1 – 540ml/19 fl oz can BLACK-EYED PEAS, salted, including liquid
1 – 341ml can CORN, including liquid
1 – 156ml/5.5 fl oz small can TOMATO PASTE
1 tsp SALT
1/2 tsp CAYENNE
1/4 cup SUGAR
1/4 cup LEMON JUICE
a couple of shakes of SALT
2 cups dry BASMATI RICE
1/2 cup CILANTRO, packed, leaves and stems chopped small

DIRECTIONS

Part 1:
In a large pot, heat the butter, chopped shallot (or onion), garlic, sweet pepper, and ginger to the sauteing point, and then saute for 4 minutes, stirring continuously.
Part 2:
Remove from heat, and immediately add curry powder and curry leaves. Stir around for about 30 seconds. Have the coconut milk mentioned in the next step pre-opened and ready to pour in immediately after the 30 seconds to cool it down and stop it from cooking further at this point. Add coconut milk and stir.
Part 3:
Add black-eyed peas, corn, tomato paste, 1 tsp salt, cayenne, sugar, and lemon juice. Return the pot to the stove, and heat until steamy and simmering, stirring continuously. Then, simmer for a couple of minutes while still stirring. Remove from heat.
Part 4:
In another large pot, heat up more than enough water for the rice, and add a couple of shakes of salt. When it’s boiling, add basmati rice. Simmer until the grains are very soft, stirring it once in a while. Then strain out all of the water. Add the rice and cilantro to the sauce. Mix them together until they are evenly mixed, then serve.