I know, it's a tall order, sorry !!! Thanks for the recipe suggestions, will try them out.
I remember having curries in Kenya which were amazing, rich brown sauce that had some great flavours, maybe cumin, but not sure.
This is the chicken curry recipe, it's a recipe my MIL has been making for decades, it has cinnamon and ginger in it which I exclude when I cook it.
Actually, I'm thinking I may just try it with meat and see what the outcome is.
Chicken Curry.
2lbs chicken breast cut into small chunks
Marinade :-
2 teaspoons salt
1 teaspoon freshly ground pepper
1 tablespoon of vinegar
1 inch piece of cinnamon
3 tablespoons curry power
2 cloves crushed garlic
1/4 teaspoon of powdered ginger
2 bay leaves crushed
1 cardamon seeds
Cayenne pepper to taste
Sauce:-
3 tablespoons of butter
2 onions finely chopped
1 bay leaf
1 cardamon leaf
1 green pepper seeded and finely sliced
1 cup of milk
1 tablespoon lemon juice.
Marinade the chicken pieces with the marinade ingredients, and mix well, leave to stand for at least 2 hours.
Heat the butter in the saucepan and add the onion, bay leaf, cardamon seed and green pepper. Cook briefly over medium heat and then add the chicken pieces. Cook and stir until the liquid is partially absorbed. Cover and cook over a low heat for about 30 minutes. When the chicken is cooked, add the milk and simmer for about 10 minutes, add the lemon juice just before taking the saucepan off the heat.