Winter and curry go together like summer and watermelon. A good curry on a cold night will warm you to your core and leave you feeling happy and satisfied. If you have never made a curry before, a Makhani sauce is a perfect place to start. Makhani means “with butter”. It is the sauce used in a Butter Chicken, but it can be used for any meat. Our kids love this sauce on meatballs , fish, any bird meat, left over roast meat, veges, or legumes, served in a bed of rice.
The recipe I am sharing today is one I have taught so many times; any children who had me for Food Tech will know this recipe – they learned how to make a bread case for butter chicken pies.
There are some spices that you might need to buy just for the recipe, but fear not, you can keep them in a container in the freezer for the next time you make the recipe to keep them from going stale; if your family is anything like mine, the spices will be used before that becomes a problem.
You will notice in Indian cooking a common ingredient is Garam Masala; it is really important to use it since it is where a lot of the flavour comes from. Authentic Garam (intensity of the spices) Masala (mixture of spices) is made up of several spices; turmeric, black and white pepper, cloves, cinnamon, cumin seeds and cardamom. You can imagine the glorious flavour it brings to the dish and why it is so important to use it when a recipe calls for it.
The recipe is delicious with either cream or coconut cream – coconut is our preference. This is not exactly a traditional recipe, but it is a tried and tested, super easy, economical recipe that the family will love, and a great introduction to curry flavours. For those who like it spicy, you can always serve a bottle of Kaitaia Fire to the table to be added by the individual.
Kia makona, Mawera x
- § 500g diced meat or the equivient in meatballs etc…
- § 50g Butter
- § 2 garlic cloves
- § 1 onion, finely chopped
- § 3/4 cup cream or coconut cream
- § 4 tablespoons tomato paste
- § 1 cup of tinned tomato
- § 2 teaspoons sugar
- § 1 1/2 tsps nutmeg
- § 1 1/2 tsps turmeric
- § 1 1/2 tsps ground cumin
- § 1 tsp garam masala (or more to taste)
In a large fry pan sauté the onion and garlic in the butter until soft. Toss the spices (except garam masala) through the meat then add to the fry pan. Add the tomato paste and garam masala. Stir in the cream and tomatoes, then simmer until cooked. Serve on a bed of rice with some fresh coriander, if you have some in the garden.
* I often toss the spices through the meat and then let them marinate for a few hours. If I am making meatballs, I always add a teaspoon of garam masala to the mince to season it, before I roll the balls.