A curry in a hurry is a wonderful thing and you can't go wrong with a lovely shop bought sauce but making your own sauce from scratch is definately worth the effort and gives you the chance to experiment a bit. I recently got some Kashmiri Chilli powder from Rooted Spices so I thought I would try my hand at making my own Kashmiri Curry with some homemade garlic naan breads.
For this dish I used a rolled haunch of Chinese Water Deer that I cut into 1 inch cubes. I used Chinese Water Deer because the texture and flavour of venison is similar to lamb and melts in your mouth.
I used my slowcooker for this dish and I let is slowly cook overnight for several hours and then kept it warm until I was ready to serve. Why? you ask, well I tend to find curries taste better on the 2nd day. The meat has had a chance to soak up all of the spices and flavours but it also means less mess and hassle for me when it comes to getting dinner ready.
If you haven't had Kashmiri Curry before then you are in for a treat and you are left with a rich tomato sauce packed with the punchy flavur of the Kashmiri Chilli, onions, fenugreek and cardamom. I've inlcuded the recipe for Garlic Naan bread as they taske no time at all to make and taste phenomenal.
(If you don't have a slowcooker then you can easily cook this for 1 hour in a frying pan, on a low heat).
Prep Time: 10 minutes
Slowcooker - 7 hours
Hob - 1 hour
1kg diced Chinese Water Deer
1 brown onion, diced
4 garlic cloves, minced
1 tin chopped tomatoes
1 tsp ground fenugreek
1 tsp garam masala
1 tsp ground coriander
1 tsp ground turmeric
1 tsp cardamom seeds
2 tsp Kashmiri Chilli Powder
2 tbsp Pomora Rosemary Olive Oil
2 tbsp natural yoghurt
60g Rice per person
Fresh coriander, coarsely chopped
For the Garlic Naan Bread
125g plain flour
125g self raising flour
125g warm milk
4g dry active yeast
1 tbsp olive oil
2 tbsp natural yogurt
1 tsp sugar
1 tsp salt
1.2 tsp baking powder
Knob of butter
2 cloves garlic, minced
Finely chop the onions and mince the garlic then add them to a hot frying pan along with 2 tbsp Rosemary Olive oil. Let the onions sweat for a couple of minutes then add all of the spices except the Kashmiri Chilli.
Next you want to add your diced venison to the pan and let the meat brown for a couple of minutes, stirring occasisonally to make sure the meat is well coated in the spicy goodness. Once the meat has browned, add your chopped tomatoes and 2 tsp Kashmiri Chilli powder and stir it all together.
(If you are using a slowcooker, transfer it the curry to your slowcooker and cook overnight. If you choose to cook on your hob, let it gently simmer for 1 hour).
You want to make the naan breads about 45 minutes before you are ready to eat, purely because the dough needs to rest for 30 minutes.
In a large bowl add your flours, yeast, baking powder, sugar,salt and yoghurt then stir until it forms a crumbly mix. Slowly add your warmed milk and mix with your spoon until a sticky dough forms. Transfer the dough onto a well floured surface and knead for 5 minutes. Place the dough back in a bowl and cover with a tea towl or clingfilm for 30 minutes so it can rise.
As the dough rises, now is the time to get your rice on. Add 60g rice per person to a pan of boiling water and boil for 10 minutes. Drain then trsnsfer back to the pan and cover to keep warm until you are ready to serve.
Once the dough has risen, portion the mix into 4 even shaped balls and flatten with your hands. Dry fry them in a frying pan until bubbles form and then flip them ovver for a minute or two (a bit of char is good). Remove from heat and place to one side, repeat this until all your naans are ready.
In a small pan, add your garlic and butter then let it melt over a low heat. Brush the garlic butter over the naans just before serving.
When you are ready to serve, stir in 2 tbsp yoghurt into the curry and garnish with freshly chopped coriander.