I was recently approached by ABF The Soldiers’ Charity to spread the word regarding their month-long flagship fundraising event, The Soldiers’ Charity Big Curry, that takes place every April. The Soldiers Charity is a charity organisation that gives lifetime support to serving and retired soldiers and their families. Over the past two years, the charity has seen a 30% rise in applications from soldiers who have taken part in previous and current conflicts and they currently raise £7 million a year to meet this need. The charity aims to double its fundraising by 2015 to be sure that they can help each and every soldier that requests their help.
You can help by signing up to host a one off Big Curry themed event at home by cooking yourself or ordering your favorite takeaway, or take the family out to your local curry house. If you are feeling adventurous, you can even organize a Gala Curry event! For your free fundraising pack which gives you more ideas and tells you how to send the funds you have raised, please go to bigcurry.org
I made an extremely easy and delicious curry using the Madras curry powder provided. Madras curry originates in the South of India and is typically made of chili peppers, turmeric, coriander, cumin, cloves, cinnamon, bay leaves, fenugreek, allspice, black pepper, and curry leaves. Imagine having to roast and grind all the spices yourself. Luckily, with the existence of pre-ground spice mixes, you can save yourself half a day’s work.
Madras Coconut Curry
Prep time: 10 mins
Cook time: 1 hr
Yield: serves 4
- 1.2 kg chicken pieces
- 1 large carrot – cut into chunks
- 1 large onion – sliced
- 2-inch ginger-thinly sliced
- 1/2 bulb garlic – peeled and crushed
- 3 tbs Madras curry powder
- 1 can (400 g) peeled plum tomatoes
- 1 can (400 ml) coconut milk
- 1 tsp salt (more or less to taste)
- 1 tsp sugar
- Heat up a bit of oil in a wok or a pot.
- Add onions, fry until soft.
- Add ginger and garlic, fry until fragrant.
- Mix in curry powder, fry until fragrant.
- Add all the chicken pieces and carrots, stir to mix and coat.
- Pour in plum tomatoes, coconut milk, salt and sugar. Bring to boil then lower heat to simmer for about 30 mins covered.
- Remove cover and cook until the sauce is thick and red oil floats on top surface (about 30 mins or longer). Stir occasionally. [The wild boar prefers very thick gravy so I left it to simmer for another 1 hr.]
- Season to taste.