Indian, Thai-style curries from your own kitchen

Indian, Thai-style curries from your own kitchen

Maria Endah Hulupi, The Jakarta Post, Jakarta

Madras Lamb Curry: A leg of lamb stewed in curry blended
from cumin seed and dried chili powder.

To make Madras Lamb Curry, Jakarta Hilton International executive
chef Michel Camy uses: 30ml oil, 180g boiled leg of lamb (cubed),
15g chopped onion, 6g chopped garlic, 10g curry powder, 7g cumin
powder, 4g coriander powder, 5g dried red chili powder, 5g ground
turmeric, 3g ground ginger, 10g sliced banana, 10g sliced
pineapple, 10g sliced apple, a glass of water, 100ml coconut
milk, salt and pepper.

Garnish: diced tomato, almonds and sultanas.

Condiments: mango and chutney.

1. To make the curry sauce, Camy heats oil in a pan, mixes in the
chopped onion and garlic, stirring until fragrant. Then he adds
the curry powder, cumin powder, coriander, dried red chili
powder, ground turmeric and ginger and cooks it until fragrant.
Next, he adds the sliced banana, pineapple and apple, stirring
until softened.

2. He then pours in a glass of water and coconut milk, reducing
the sauce over a low heat until thickened. He removes the mixture
from heat and mixes it in an electric blender until smooth.

3. Camy heats the sauce over a low heat, adds the boiled leg of
lamb cubes and cooks for another 15-20 minutes until the meat
absorbs the spices.

4. He pours the curry on a serving dish and garnishes it with
diced tomato, almonds and sultanas before serving it with briyani
rice.

Nam Phrik Gaeng Daeng Gai: Thai-style chicken red curry
flavored with sweet basil leaves, wild ginger root and coconut milk.

To make Nam Phrik Gaeng Daeng Gai, Camy uses 180g chicken breast
(cubed), 30ml oil, 40g red curry sauce (chopped shallot, chopped
garlic, red chili juice, galangal, curry powder, lime leaves,
coriander powder, cumin powder), 25g sweet basil leaves, 5g
chopped ginger, 100ml coconut milk, salt and pepper, 10g palm
sugar, 25g cherry tomatoes (halved), 25g baby eggplant (cubed).

1. To make the sauce, Camy stir-fries the chopped shallots and
garlic in hot cooking oil until fragrant. He adds in red chili
juice , galangal, curry powder, lime leaves, coriander powder,
cumin powder, chopped ginger and cooks the mixture until
fragrant.

2. Then he pours in coconut milk and reduces it over a low heat
for 20 minutes until thickened before seasoning it with palm
sugar, salt and pepper. He blends the mixture in a blender until
smooth and transfers the sauce to a cooking pan.

3. To prepare the chicken, he stir-fries the cubed chicken breast
with garlic and baby eggplant until cooked thoroughly. He then
combines the chicken with the sauce and cooks it for 10 to 15
minutes before adding sweet basil leaves, cherry tomatoes and
stirs until well combined. Camy serves the curry with warm
steamed rice.