This is the time of the year, when it is way to hot to cook indoors most of the time. Nearly all Bulgarian homes in villages, have cooking facilities outside. I always thought that it was just to enjoy the nice summer weather, but no it really is because it is far too hot indoors.

Our Summer kitchen is a godsend, all that is left to do is to get power to it and water then we can use it from dawn to dusk for everything including making tea and coffee. The other half an I were chatting about what to make this year, and deciding to get a little bit more creative.

I have been taking a keen interest from other steemians such as @cooknbake and @thekitchenfairy. Who regularly post delightful dishes, which for me are winners because their quick and simple and easy to do.

We British have a love of indian food.

One thing we both miss is authentic indian food. Back in the UK there were plenty of places with indian food was readily available, all over the country. Here however in Bulgaria, indian is available but sadly not here. So we talked about being able to make some indian food for ourselves.

I remembered being told a recipe for authentic punjab chicken curry, and I tried to recall the ingredients. I believed that I was able to make this for us so I decided to try it last night.

Here is how I made it.

1kg of good lean beef
2 onions roughly chopped
5 cloves of garlic chopped.
4 Large tomatoes coarsley chopped
1 tsp garam masala
1 tsp turmeric
1 tsp ginger
1 tsp cumin.
Fresh coriander.
3 fresh green chilli peppers chopped finely.
salt and pepper.

Time to cook 7 and a half hours.

Here is the secret first, you need to get your beef tender, so I diced the beef up and put it in a slow cooker, with the garam masala and turmeric, with a little water and oil. I left it on medium heat for 6 hours to marinade the meat and soak in the flavours.

Once the meat is cooked, take a large pan and a little oil, add onions and garlic to the pan and let them cook down, then add your tomatoes and stir occasionally. Add in ginger and cumin then the chilli's and continue to let cook for about 5 minutes.

Then take the meat and juices from the slow cooker and add to the mixture, reduce to a simmer stirring occasionally leave it for a good 35 minutes. Then chop up the coriander and add it, the coriander is what really gives it the authentic taste so don't be sparse with it you have to but a good amount of it into the curry, add salt and pepper to the mixture.

Continue letting it simmer for about another twenty minutes by then the smell should be driving you crazy. Once it was ready we served it up with some fries and rice and our friend had made some pitta breads to go with it also.

Now if you are like me and you don't like your curry spicy hot three chilli's will be enough to give it a nice kick, but not enough to make it too hot. But if that is still too hot for you just go with 1 and a half chilli's, you need the flavour of the chilli in there and it would not be too hot to eat for you.

So there you have it folks a wonderful authentic curry to try to make, which was super easy to cook and I will be having it again for sure in the near future. If you decide to try this recipe do let me know how you got on.

Thank you for reading

xoxo

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