The Blog

Feb 16, 2008

Indian Curry Recipe 

by Maxim Porges @ 12:20 PM | Link | Feedback (0)

I usually make a West Indian chicken curry in the slow cooker, but when choosing a recipe to make Jessica for dinner on Valentine's day, I figured I would give good ol' regular Indian curry a try. We eat Indian food pretty regularly, but I've never tried to make it before.

Unfortunately, most Indian dishes call for authentic spices, many of which you can't find outside of specialty stores in the US. So, I slightly modified a recipe I found online and spun the wheel, and it turned out pretty darn good. Thought I'd share the final recipe for the world to enjoy.

Goes great with Basmati rice. Expect your house to smell like an Indian restaurant for at least two weeks. :)

1.5 tbsps curry powder OR 4-5 curry leaves if you can find them
Chicken (boneless, skinless cutlets work best) - 1 lb
Spring Onions - 4, chopped finely
Tomatoes - 2 or 3 depending on size (they disintegrate and make the sauce)
Ginger paste - 1 tbsp
Crushed Garlic - 1 tbsp
Green Chilies - 2 (fresh) OR 1 can (tinned)
Coriander powder - 1/2 tbsp
Red chilli powder - 2-3 tbsp
Turmeric powder - 1/2 tbsp
Coriander leaves - a few
Olive Oil - 5 tbsp
Cumin Seeds or Ground Cumin - 1/2 tbsp

Preparation Instructions (about 25 minutes)
1. Begin heating a pan to medium-high heat. Clean the chicken and cut in to small pieces.
2. Coat the chicken in the tumeric and set aside for 10 mins while you work on the other stuff.
3. Cut the onions, tomatoes, green chilies, and coriander leaves separately.
4. Add oil to the hot pan. Once the oil is heated, add the following ingredients one by one, mixing them in to the oil: cumin, curry, green chillis, onions. Reduce heat to medium. Cook until the onions start to soften. Add some salt as you go.
5. Once the onions are cooked, add the ginger paste and garlic. Simmer for 3 mins.
6. Add the tomatoes and chicken. Simmer for 5 mins over medium/high heat. Stir to cook the chicken and begin to reduce the tomatoes in to the sauce
7. Add the red chilli powder, coriander, and salt. Simmer on medium/low heat for 10 mins, or until the tomatoes and sauce have reduced to a consistency you agree with. Add and mix in very small quantities of water as necessary to thin the sauce during reduction. Add salt and additional quantities of the spices used so far to taste.
8. If you like, garnish with coriander leaves and crushed pepper before serving. Serve the curry in a bowl on a large plate, with the rice on the plate.