Basic Indian Curry

Hello everyone!

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.

Ingredients:

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

Method:

  1. Slice the onions into semi-circles, finely chop the garlic and set aside.IMG_2504.JPG
  2. 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.IMG_2505.JPG
  3. 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.IMG_2506.JPG
  4. Add the onion and garlic to the spices and sweat them down until they are soft and translucent over a low heat.
  5. 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).
  6. 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.IMG_2508.JPG
  7. 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).
  8. 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.IMG_2509.JPG
  9. Lightly brown the sliced chicken in a deep sided frypan with the remaining oil.
  10. 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)
  11. Serve on its own or with some rice, naan breads or poppadums.

IMG_2512.JPG

Serves 4-5

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!

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4 Responses to Basic Indian Curry

  1. Dana Fashina says:

    For the first time creating your own recipe and not being familiar with curries, you did a bomb ass job!

    Like

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