One of my favorite things in the world is curry, both making it and of course eating it. I love different types from many different countries like India, Pakistan, Sri Lanka, Burma, Thailand and Japan. Which did I miss? Well these are just the one’s I’ve tasted so far. My favorite curries are Indian curries. Why? Because of the complexity and mélange of all the different tastes, textures, sounds, smells, and colors.
Often times you will hear a chef or passionate foodie describe food or eating a truly delicious meal as an awakening of the senses. For me the awakening came with this curry.
1 lb. or 500 grams of chicken breast, cut into bite size pieces
2 Tablespoons fresh ginger peeled and finely chopped (or half a teaspoon of ground ginger)
1 chicken bouillon cube
1 can stewed tomatoes (14 oz. or 400grams)
- 1 lb. or 500 grams of chicken breast, cut into bite size pieces
- 1 red onion, roughly chopped
- 4 garlic cloves or around 1 Tablespoon minced
- 2 Tablespoons fresh ginger peeled and finely chopped (or half a teaspoon of ground ginger)
- 1 chicken bouillon cube
- half cup warm water or chicken stock (if using the stock omit the bouillon cube)
- 2 Tablespoons garam masala b(I make my own)
- 2 tsp. whole coriander seed (or 1 tsp ground)
- 2 tsp. cumin seed (or 1.5 Tablespoons ground)
- 1 tsp. turmeric powder (aka curcuma)
- 1 tsp. salt
- 1 tsp. hot chili or ground cayenne pepper, adjust to taste
- 1 can stewed tomatoes (14 oz. or 400grams)
- 13.5 oz. or 400 ml coconut milk
- In a large pan add a couple of spoonfuls of vegetable oil, once it’s warm add the chicken and saute until it’s cooked. Next add red onions and cook for about 5 minutes or until it has become soft, then add minced garlic and ginger cook for 2 minutes. Add all of the spices to the pan, and stir continuously for about 3 minutes, the spices will release their aroma.
- Make sure the stewed tomatoes are in small pieces, then add them to the pan and combine thoroughly. If using bouillon cube dilute it in the water and add it to the pan ingredients, or just add the chicken stock. Stir the mixture and cook for another 5 minutes, then reduce heat, and add the coconut milk. Under low heat cover and let it cook for another 10 minutes.
- Almost finished, taste your curry, does it need a bit more salt, or garam masala or more spices? I always double the spices and triple the chili given above, because I like my curry very fragrant and spicy. But this is up to you, everyone’s taste is different. The more you cook with spices you’ll learn to use them by feel, you won’t pre-measure anything. I did, and I had to stop to measure these just so I could do this post 🙂. Once you’ve tasted and if you added anything else you should cover and let it simmer a little longer.
- That’s it, super simple and ready in about 30 minutes. Serve with steamed white rice or vegetable spiced rice and or some naan bread. Now the best part…..dig in!