Tikka Curry or Vindaloo Curry

Sorry, it's been awhile since I've posted. I have a few recipes that I just need to write out and I plan on making 3 dishes out of the book this weekend so there will be many posts soon! This recipe is out of Jamie Oliver's recipe book. I heart Jamie Oliver. I think he's doing great things to help change the diet of the future generations within the school systems. If you don't know who he is, check him out. He has a TV show on ABC called Food Revolution. Join the petition. As part of his book, Jamie's Food Revolution, he asks you to teach & pass on the dish to 2 people, and then those 2 people teach it to 4 people, and so forth. I haven't had a chance to do this yet so I figured I would start by posting this recipe.

I make this recipe a lot and I love it. I had never had curry of any sort prior to making this dish. I thought I would give it a whirl and am very very glad I did! I hope someone makes this because it truly is that good. The secret to this dish is buying Patak's pastes in different flavors. My favorite is the Vindaloo but the picture of the final dish represents the Tikka paste. So that you know what you're looking for in the store, here's a picture of it:

Making the dish itself is fairly easy but does take some time so it's not a Tuesday night dish, or at least in my house it isn't! The picture will look a little different from yours because I also added carrots, green pepper and celery into the dish. Can't go wrong with more vegetables. One more time, MAKE THIS DISH!  You won't regret it. Enjoy!

Ingredients:

2 medium onions

4 cloves of garlic

1-2 fresh red chilies, to your taste

a thumb-sized piece of fresh root ginger

a small bunch of fresh cilantro

4 ripe tomatoes

peanut or vegetable oil

a pat of butter

1 1/3 pounds diced pork shoulder (I just use pork chops!!!)

1/2 cup Vindaloo paste or Tikka paste or any paste of your choosing in that aisle!

sea salt and ground black pepper

1/2 balsamic vinegar

1 tablespoon honey

1 cup natural yogurt

1 lemon

Directions:

To prepare your curry

• Peel, halve, and finely slice your onions
• Peel and finely slice or mince the garlic
• Finely slice the chile. If you don't want it hot, leave it out. 
• Peel and finely slice the ginger
• Pick  the cilantro leaves and finely chop the stalks
• Cut the tomatoes into quarters

To cook your curry

• Get a large casserole-type pan on a medium to high heat and add a couple of lugs of peanut oil and the butter.
• Add the onions, garlic, chile, ginger, and cilantro stalks and cook for 10 minutes, until softened and golden
• Add the pork and the curry paste
• Stir well to coat everything with the paste and season with salt and pepper
• Add the tomatoes, balsamic vinegar, honey, and about 1 2/3 cups of water, enough to cover everything, and stir again
• Bring to a boil, then turn the heat down and simmer for 45 minutes with the lid on
• Check the curry regularly to make sure it's not sticking to the pan, and add extra water if necessary
• Only when the met is tender and cooked, taste and season with salt and pepper 

To serve your curry

Serve sauce over with rice and add a dollop of yogurt on top. Add some cilantro leaves and squeeze a little lemon on top. Yummy!