It was my turn to host the book group last week and it is now tradition that I make a 10 boy curry. We didn’t have the 10 boys parading around with the condiments, they were on the sideboard, or the “buffeteria” as Lindsey christened it the last time we had a 10 boy curry.
Vincent’s suggestions for the “boys” are: chopped peanuts, grated coconut, candied ginger, chopped fresh parsley, chutney, Bombay duck, grated orange rind, white raisins, nutmeg and chopped hard-cooked eggs.
I didn’t have any Bombay duck:
so instead, chose the 1970s special (and essential condiment of choice for Douglas when he does a 10 boy curry) sliced bananas. I also had some cucumber raita.
This a great “do-ahead” recipe in a 1960s stylie – you can make it a couple of days ahead and keep it in the fridge. I nearly blew Becky’s head off with a spicy thai curry I made for the book group about 8 years ago, so this is a good curry to do if you are not sure of your guests’ spiciness tolerance.
Vincent uses 2 tender frying chickens, cutting the raw meat from the bones with a boning knife. As I was making this on a work night I bought chicken breasts.
Ha ha – I like pretending that I would ever buy whole chickens and attempt to get all the meat off the bones. I’m so lazy. So here’s my version, same as Vincent’s apart from the chicken breasts vs proper bits and pieces from a raw chicken.
3 lbs chicken, cut into small bite-sized pieces
½ cup cooking oil or butter
4 cloves garlic
4 medium onions, chopped
2 whole canned tomatoes, chopped
1 bay leaf
1 teaspoon cinnamon
6 cloves
2 teaspoon ssalt
2 tablespoons curry powder
1 teaspoon pepper
1 teaspoon cumn
1 teaspoon coriander
1 tablespoon paprika (I used sweet paprika)
½ cup fresh coconut milk
In a heavy saucepan heat butter or cooking oil. Add garlic and onions and sauté for 5 minutes or until vegetables are golden.. Add tomatoes, bay leaf, cinnamon and cloves. Cover and cook for 5 minutes.
Add the chicken meat and cook over high heat for 10 minutes, shaking pan occasionally, until most of the liquid in the pan has steamed off. Reduce heat.
Add salt, curry powder, pepper, cumin, coriander and paprika. Stir to mix the spices with the chicken meat, being careful not to let the spices burn.
Add 3 to 4 cups of water or enough to cover chicken meat. Bring to a boil and simmer for 35 minutes.
Before serving add coconut milk and heat gently.
Verdict? Delicious as always thanks Vincent!
