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https://larrylivermore.com/?p=6s81ng6nn I love the idea of making curry from scratch but most of the time find myself picking up a jar of Patak’s curry paste instead.  So in order to get back to basics I’ve had a go at this recipe for Chicken Bhuna from BBC Good Food.  I have never used fennel seeds before so I had to go out and buy a jar.  I’m writing this bit of the post before making the curry, and I hope it doesn’t turn out weird as the aniseed flavour the fennel seeds give off is extremely strong!

https://www.estaciondelcoleccionista.com/j8yobxzj https://fladefenders.org/yqk230nzjy Ingredients (serves 4): https://haveaircustoms.com/7xe4g472d2k sunflower oil 2 medium onions , halved and finely sliced https://lavoixplus.com/index.php/2023/10/19/ozrzqx3l 4 garlic cloves , finely chopped http://diversity411.com/uncategorized/evxf4sk2txz 25g ginger , peeled and finely chopped 2 green chillies , finely chopped (take out the seeds if you like) 2 heaped tsp cardamom pods , seeds crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp fennel seeds
juice of ½ lemon
4 skinless chicken breasts , cut into pieces
400g tin chopped tomatoes

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https://totlb.com/uncategorized/fz30h9fjb3d The changes I made to the recipe were: I added half the amount of onion, and also put in some mushrooms.  I used slightly less cardamom as the amount specified seemed like an awful lot.  I used passata instead of tinned tomatoes, and I also stirred in a spoonful of full fat natural Greek yogurt.

https://www.fesn.org/?gyt=ye7j91a1m The bit of curry cooking I have done has taught me that a low fat curry recipe can taste like its lacking a little something and the spoonful of yogurt just adds a slight creaminess which vastly improves the flavor.  In the taste versus calories war it seems like the best compromise to me.

https://dna-awakening.org/o34ximlclxd It turned out to be a really tasty recipe, it was a nice light curry, and the aniseed flavor (thankfully) turned out to be quite subtle and very pleasant.

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