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.
Touch~ the roughness of the cloves,cumin,cardamom,pepper corns and fennel,the ridges of the bay leaves, the silky velvety touch of cinnamon,turmeric and nutmeg.
Sound~the pestle pounding and grinding the spices against the mortar, the oil gently popping as the ingredients cook.
Smell~the individual aromas of the freshly ground spices as they gently meld together.
Sight~the intriguing color palette, the simmering brilliant red sauce as it turns a creamy red when adding the creamy coconut milk.
Taste~ you take the first bite; a burst of flavors. You can taste coconut,a bit of sweetness, you feel like your are tasting all the ingredients individually and at the same time all together. Then; the spiciness it’s the last tingling sensation at the back of your tongue.
Today I would like to share a delicious Indian chicken curry recipe that is not difficult to make. (In a previous post I gave you my recipe for freshly ground Garam Masala
, or you use what you have.) The recipe makes a big portion for 3 to 4 people.
1 lb. (500 grams) chicken breast,bite sizes
1 red onion,chopped
4 garlic cloves (1 tbsp. minced)
2 tbsp. fresh ginger finely chopped(1/2tsp ground)
1 chicken bouillon cube
1/2 cup warm water Or chicken stock
2 tbsp. Garam Masala*
2 tsp. whole coriander seed (1 tsp ground)
2 tsp. cumin seed(1 1/2 tbs. ground)
1 tsp. Turmeric powder (aka curcuma)
1 tsp. salt
1 tsp. hot chili/cayenne powder *
1 can stewed tomatoes (14 oz. or 400grams)
Coconut milk 1 2/3 cups ( 13.5 oz. or 400 ml)
* to start with and you can adjust to your liking as you go*
1. 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.
2. Make sure the stewed tomatoes are in small pieces, then add them to the pan,combine thoroughly. If using bouillon cube dilute it in the water and add it to the chicken and spices, 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.
3. Almost finished, taste your curry, does it need a bit more salt 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, every one’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, (recipes for the rice and eggplant in photo will follow) Now the best part…..