This is the first time I have tried to create my own recipe, I also don’t have much experience with curries so I had to do some research. For me it is a very daunting task to create a recipe for people who I don’t personally know, and I understand that if someone were to cook a dish for their family it has to be perfect! After hours of slaving away in the kitchen, tweaking spices and familiarizing myself with Indian Ingredients, I came up with this one! I hope you guys enjoy it just as much as I did.
Today I will attempt to take you on a journey through India, with a basic Indian curry that packs a punch! My aim for this curry is to create a delicious recipe that anyone can enjoy (even those non-curry lovers), and has room for tweaking to your own personal tastes.
2 brown onions
1 clove of garlic
1 1/2 teaspoons of tumeric
1 1/2 teaspoons of ground cumin
1 teaspoon of ground coriander
1 teaspoon of smokey paprika
1/4 teaspoon of garam marsala
1 cardamom pod
3 teaspoons of curry powder
1 teaspoon of mustard seeds
4 tablespoons of oil
3/4 cup of beer ( pilsener or lager)
1 cup of tinned chopped tomatoes
1 cup of water
3 large chicken breasts
salt to taste (approximately 1 teaspoon)
1/2 cup coconut milk
1 quill of cinnamon
- Slice the onions into semi-circles, finely chop the garlic and set aside.
- In a bowl combine the tumeric, ground cumin, ground coriander, paprika, garam marsala, cardamom pod (gently crush this under a knife to release the flavor before you add to the bowl) and curry powder and set aside.
- Heat 1/2 (2 tablespoons) of the oil in a large saucepan for 20 seconds, over a medium heat fry the prepared spice mix for 3 minutes. Be careful this does not burn because it will result in a bitter taste in the final product.
- Add the onion and garlic to the spices and sweat them down until they are soft and translucent over a low heat.
- Increase the heat for a short period (about 15 seconds) before deglazing the pan with the beer. cook off the alcohol for 1-2 minutes. (Instead of beer you could use water or chicken stock).
- Once the beer has been simmering for 1-2 minutes stir in the tinned chopped tomatoes and one cup of water. Simmer this for 10 minutes uncovered.
- While the gravy is simmering, slice the chicken breast into 1cm thick pieces. (Size doesn’t really matter it is up to you what size pieces you like).
- Once the gravy has been simmering for 10 minutes remove it from the heat. Use a stick-mixer or blender to blitz up the gravy to a somewhat smooth paste, add salt to taste (I used about 1 teaspoon) and stir in the coconut milk.
- Lightly brown the sliced chicken in a deep sided frypan with the remaining oil.
- Add the gravy to the frypan with the chicken and simmer for a further 10 minutes uncovered. (Now would be the time to start your rice if you planned on eating it with the curry)
- Serve on its own or with some rice, naan breads or poppadums.
Thank you so much for your support, thanks for leaving a like and if you have any questions ask away in the comments! Any feedback on my first recipe would be greatly appreciated, see you in the next one!