Indian Curry: An Epiphany of The Senses
 
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Cook time
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Learn to make authentic and very delicious Indian chicken curry from scratch.
Author:
Recipe type: Main, entree
Cuisine: Indian
Serves: 3-4 servings
Ingredients
  • 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
Instructions
  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 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.
  3. 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.
  4. 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!
Recipe by Spicie Foodie ™ at http://www.spiciefoodie.com/2009/08/07/indian-curry-an-epiphany-of-the-senses-2/