In England, Indian food is everywhere. In almost all cases, it is outstanding. The grocery stores are filled with curry pastes and Indian spices so you can re-create the Mumbai experience in the comfort of your own kitchen. We got a recipe book, 101 Best-ever Curries, for Christmas, so we decided to don our saris and give it a go (note the British lingo…)
The recipe is called Coconut Jinga and is a shrimp curry – we modified it to use chicken instead, but it would also be quite good with shrimp. The recipe is below, along with photos of our process. It was DEEEEE-licious! You may now call us Mr. & Mrs. Masala Kashmiri Tikka Tandoori.
Coconut Jinga
2 tbsp vegetable oil
1 onion – chopped (we used two)
1 tsp finely chopped ginger (or “Jinga”)
2 tbsp mild curry paste (we used Tikka Masala; use Madras for more heat)
3 oz. creamed coconut (it comes in a hard brick!)
2 tomatoes, roughly chopped
1 tsp tomato puree
2 tsp fresh lemon juice
4 boneless, skinless chicken thighs, diced and cooked (recipe calls for 1 lb. 2 oz. cooked shelled prawns)
Basmati Rice, prepared
1 tbsp dessicated coconut
Fresh chopped coriander (which is Cilantro in America)
Directions:
1. Heat the oil in a large frying pan and fry the onion and ginger until soft. Stir in the curry paste and gently fry for two minutes. Put the creamed coconut in a small bowl then stir in ½ cup boiling water until smooth. Stir into the onion.
2. Add the tomatoes, tomato puree, and lemon juice, and salt to taste. Simmer for 5 minutes, adding the chicken for the last two minutes to heat through. Serve on a bed of rice. Sprinkle with dessicated coconut and a little chopped coriander.
Our Photos:
Cooked Chicken, Diced Tomatoes, Dessicated Coconut, Coriander, and smooth creamed coconut
Rice, Grilled Onions and Ginger
Dog Poo, Grilled Onions and Ginger (actually, that is the Curry Paste!)
Adding the smooth creamed coconut
All done and ready for plating
Plated and topped with Coconut and Coriander
Coconut Jinga!
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