Often people are under the misnomer that “curry” is a spice that is often used in making all the delicious gravies and curries that abound in Indian food. However, a curry comprises of several ingredients and spices that are cooked together to actually create the final product.
There is a place for “curry powder” in certain kinds of Indian cooking but for most part – any curry that is created involves time and the culmination of several different elements.
Here is a recipe for a simple chicken curry.
A Simple Chicken Curry
2 ½ lbs chicken thighs (or one whole chicken), chopped
2 moti elaichi (black cardamom)
1 stick dalchini (cinnamon)
2 onions, finely chopped
5 tbsp. garlic and ginger paste, ground in equal amounts
1 heaped tsp. haldi/turmeric powder
1 tsp. ground cumin powder
2 tsp. coriander/dhaniya powder
4 plum tomatoes, chopped
1 bunch cilantro, chopped
Salt to taste
- Heat oil and add black cardamom and cinnamon stick.
- Add chopped onions and sauté for 20 minutes until it browns.
- Add garlic and ginger paste and sauté for 10 minutes.
- Add the chopped chicken and mix well.
- Add haldi and salt to taste.
- Cook uncovered for 20 minutes until liquid dries a bit.
- Add coriander and cumin powder and mix well.
- Add the chopped tomatoes and cook covered for 15 – 20 minutes stirring occasionally.
- Once all the ingredients are well combined and chicken is cooked thoroughly, garnish with cilantro.
- Serve hot with basmati rice or rotis.