Rustic Curry

Colleen and Wilf declared that I would be learned how to make curry 'Rustic Wilfy Style' the other night, so that's what we did!  This was more a 'participate and learn' session, with both of them teaching me everything from how to properly chop an onion to the importance of 'cooking wine' (which has nothing to do with food...).

We made Chana Masala and Rustic Butter Chicken. I remember the recipe for the Chana but I'll have to get back to you about the specifics of the Rustic Butter Chicken.

Chana Masala
Needed:
1 can chick peas
1 red onion
2 chopped tomatoes
chana masala powder
baking soda and salt
water.

Method: heat oil in pan, fry chopped red onion until 'golden brown' or 'translucent'. I think this was called 'caramelizing'.  Then add two chopped tomatoes, 1/5 pack of the masala powder and some salt. Mix it all up for a while, then drain and add the chick peas.  Again, mix, then add 3.5 cups of water and 1/2 teaspoon of baking soda.  Simmer for 40 minutes.  It won't end up looking super pretty, but it's yummy!!  I think next time I make it I may put more tomatoes in, or else I'll used canned ones to see if the colour can be different or if it could be more 'tomato-y'.

Rustic Butter Chicken
This is the one where I know the ingredients but I can't remember the order it was made in. I'll change this post once I find out!

Needed:
Butter
white onion
chopped chicken
ground almonds
canned 'mushed' tomatoes
yoghurt
spices: curry powder, coriander, cumin, turmeric, paprika, cayenne pepper, cardnom and masala powder

Method:
sauté butter and onion until translucent. Add chicken chunks, then spices, then tomatoes, then yoghurt, and finally the almonds.