The blend has a very specific taste to it and a punch of spiciness. In addition the one that is store bought (regular store, not spice store) have some other add-in's that I generally dislike (flavor enhancers, milk proteins, etc.). Never the less it's main ingredient is turmeric (cro. kurkuma) and a few years ago I began to discover just how important that spice is (health benefits of turmeric), so I use it a lot. Among other benefits it has helped me with my stomach issues a great deal.
BUT I never made curry before a few days ago when I stumbled upon a recipe that seamed it could either be a total revelation or a flop, no middle ground. It turned out to be the best paleo dish I made so far.
- chicken breasts from one chicken (with skin) cut into small pieces
- 1 tablespoon of lard (plain pig homemade lard)
- 2/3 can of coconut cream (so far cheapest found in dm)
- 2 cup diced carrots
- 2 tomatoes, diced
- 1 1/2 tablespoons turmeric (very cheap in dm, gardena, harrisa)
- 1 tablespoon grated fresh ginger
- 1/5 cup celery
- 6 cloves garlic, minced
- salt to taste
- Saute chicken in a medium-sized saucepan (I use wok pan).
- When the outside of the chicken has all turned white, add in the coconut milk and 1 dcl water a mix.
- Add in the vegetables.
- Add in the ginger and turmeric powder.
- Cook on medium heat with the lid on for 50 minutes (stirring occasionally).
- 5 minutes before end add in the minced garlic and cellery and salt to taste.