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.
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.
This recipe makes a big portion for 3 to 4 people.
Your ingredients:
1 lb. or 500 grams of chicken breast, cut into bite size pieces
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
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)
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.
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!
Indian Curry: An Epiphany of The Senses
Prep time
Cook time
Total time
Learn to make authentic and very delicious Indian chicken curry from scratch.
Author: SpicieFoodie.com & Nancy Lopez-McHugh
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
- 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!
Wow, TWO thumbs up! I love your passionate description as you go through the senses, one can almost see it in the head. Never new that it could be easy to make own curry powder, have to try myself. I am now hungry :) Thanks for share
Yummy yummy I like
MMMMMM!! Dinner at yours tonight?
This looks delish! :D Well done!
Beautifully descriptive post…and gorgeous recipe :)
Thank Alisha :)