Psst! I'm about to share my curry secrets :)

I love curry. There is something about it's warmth and it's smell that makes me think it's the ultimate comfort food. So, when I say curry; every family, every region and every country has their own particular recipes and secrets.

So, I'm about to share my secret Channa Masala recipe. I've brought a pot of this stuff to my inlaw's Christmas party and within minutes see it DEVOURED (also, noting there were still lots of meat dishes left over)

It's a good idea to start with a good base, so either make your own personal curry powder blend, or make sure you buy the good stuff. If you are stuck with Patak's or any other paste, then cut back on the oil (since it has so much of it already in the jar).

Channa Masala (Chickpea Curry)

• 1 Tbsp of vegetable oil
• 2 cloves of garlic minced
• 1 thumbsized ginger minced
• 1 diced onion
• 3 Tbsp of good curry powder mix
• 1/2 can of coconut milk
• 1/4 cup of cashew butter (almond or hazelnut butter is also good)
• 1 can of chickpeas
• 2 cups of diced butternut squash
• 2 cups of diced sweet potato
• 2 cups of vegetable stock
• 1/4 cup of chopped coriander

1. Heat up oil in dutch oven. Cook garlic, ginger and onions for about 2 minutes. Add curry powder and continue cooking for 1-2 minutes until you can smell the curry
2. Add squash, sweet potato, chickpeas. Mix and cook for 1 minute
3. Add coconut milk, cashew butter and stock, making sure to scrap up any bits on the bottom of pan. Stir in about half of the coriander
4. Bring to boil, then simmer with lid on for 20 minutes
5. Spoon over bowls of rice, garnish with remaining coriander
   

The following recipe was a trial for me. It is originally known as Vij's Marinated Lamb Popsicles. Well, fresh lamb is hard to come by, but judging from what my husband told me, this sauce would go really well with it. Instead I tried chicken drumsticks, which were just as tasty (again, according to my husband :) )

Marinated Chicken Drumsticks with a Cream Curry Sauce

Meat

• 5-6 chicken drumsticks (or lamb chops)
• 1/4 cup of sweet white wine
• 2 Tbsp of grainy Dijon Mustard
• 1/2 Tsp of salt
• 1/2 Tsp of black pepper

Curry Sauce

• 1 cup of whipping cream
• 1 cup of low fat sour cream
• 1 Tbsp of vegetable oil
• 1 Tsp of salt
• 1/4 Tsp of paprika
• 1/4 Tsp of cayenne pepper
• 2 Tbsp of lemon juice
• 1 Tbsp each of finely minced garlic and ginger
• 1/2 Tsp of tumeric

1. In a bowl, mix white wine, mustard, salt, pepper and meat. Marinade for at least 2 hours in the refrigerator
2. Preheat a cast iron grill or BBQ to medium high. Grill chicken until cooked
3. Meanwhile, in a bowl, combine cream, sour cream, salt, paprika, cayenne and lemon juice.
4. In a saucepan, heat up oil and saute garlic/ginger until golden.
5. Stir in tumeric and continue cooking for one minute
6. Stir in cream mixture and cook on low-medium until thickened, about 5 minutes
7. To serve, place chicken on plate and pour sauce over. Or ladle into a bowl and use it as a dipping sauce.