Hobotee Curry

Ingredients

• 500g (1.1 lb) boneless chicken/lamb/goat, cut into pieces 500g (1.1 lb) boneless chicken/lamb/goat, cut into pieces
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 10g (6g sugars)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, turmeric, cumin, coriander, garam masala, and chili powder. Mix well.
2. 2.
   Add the chicken/lamb/goat pieces to the marinade and coat them evenly. Let it marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
4. 4.
   Add the minced garlic and grated ginger to the pan. Sauté for another minute until fragrant.
5. 5.
   Add the marinated meat to the pan and cook until it is browned on all sides.
6. 6.
   Stir in the tomato puree and coconut milk. Season with salt to taste.
7. 7.
   Reduce the heat to low, cover the pan, and let the curry simmer for about 30-40 minutes, or until the meat is tender and the flavors have melded together.
8. 8.
   Garnish with fresh cilantro and serve hot with naan bread or steamed rice.

Treat your ingredients with care...

• Chicken/lamb/goat — Ensure that the meat is cut into evenly sized pieces to ensure even cooking and tenderness.
• Yogurt — Use plain yogurt with no added flavors or sweeteners for the marinade.
• Tomato puree — If you prefer a smoother consistency, you can blend canned tomatoes instead of using tomato puree.
• Coconut milk — Use full-fat coconut milk for a creamy and rich flavor.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add chopped green chilies.
• If you prefer a milder curry, reduce the amount of chili powder or omit it altogether.
• To enhance the flavors, let the curry rest for a few hours or overnight before serving.
• You can add vegetables like bell peppers or potatoes to the curry for added texture and flavor.
• Adjust the consistency of the curry by adding more coconut milk or water if desired.

Serving advice

Serve the Hobotee Curry hot with naan bread or steamed rice. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Hobotee Curry in a vibrant serving dish, allowing the rich red color of the curry to shine through. Garnish with a sprinkle of fresh cilantro for an appealing touch.