![]() It’s fascinating how the flavour of their dishes are built layer by layer with different spices, herbs, and seasonings. Once I moved into the city and started being a bit adventurous, I found that I really enjoyed Indian cuisine. I can chalk that up to growing up in small towns with very little access to ethnic cuisine. I’ll admit, that like Brittany, I was always a bit scared of trying Indian food. How much tomato and onion? How much curry powder? I’ve tinkered with it for two years now, and I’ve come up with what I think is the most optimized basic curry. I first stumbled on this recipe about two years ago, and have subsequently spent 2 years trying to perfect it. This ensures that the chicken is cooked through completely, and allows the flavours to develop properly.Īfter your 10 minutes are up remove the lid, take a small bite to check for seasoning, and give yourself a pat on the back because you just made a chicken curry! Stir everything, cover, and let the curry simmer for around 10 minutes. Remove the lid and add in ⅛ cup of water - this allows the curry gravy to thicken (as backwards as that might seem). This will make the consistency of the curry gravy more uniform. If you were cooking this for a slightly more fancy affair, we suggest putting your curry paste into a blender prior to adding the chicken and blending it until everything is smooth, then returning it to the pot to finish. ![]() □ Mediocre Tip: We weren’t going for an overly fancy presentation here. When the curry begins to simmer again, reduce heat to medium-low, cover and cook for about 2 minutes - this gives the chicken a chance to start cooking through. Make sure that all the pieces of chicken are coated with your curry paste. □ Mediocre Tip: If you’re not confident with your meat-cutting knife skills, use scissors to easily cut your chicken into even sized pieces!įinally, add in your chicken and mix together. Just give them a rough chop into bite sized pieces. Don’t worry too much about getting the dimensions perfect. Lastly, cut the chicken into 1 inch cubes. These are perfectly fine substitutes and have the added bonus of keeping for a long time in the fridge. □ Mediocre Tip: If you don’t want to use the fresh stuff, most grocery stores will sell ginger and garlic paste in a jar. For the garlic paste, you can do the same, or, you can do that fancy thing with a chef knife. To prepare the ginger paste, peel and finely grate a knob of ginger until you have ½ a tablespoon of ginger paste. If you want to add in the optional chili powder and red chili flakes, make sure to combine them with the 3 tablespoons of curry powder in a separate bowl so everything is homogeneous.įor this recipe, we opted to use fresh ginger and garlic for the ginger-garlic paste. (Unless you’re Trevor and you slice open your hand taking the knife out of the plastic cover.) Finely dicing the onion and tomato should be a straightforward task. ¼ cup vegetable oil (or enough to ensure onions are covered)īefore you get cooking, make sure that all of your ingredients are prepped and ready to go! This dish can cook quite quickly, so having all of the ingredients ready beforehand is going to help you out in the long run. For reasons that will become obvious later, this isn’t an authentic curry, but rather, a starting point for the beginner cook! Here is what you’ll need: Easy Indian Curry Recipe Ingredients: So we’re keeping things simple by replicating a North Indian chicken curry, which means that our curry sauce is going to be tomato based. Making a post cataloging the different types of curries would be a massive undertaking. We’re here to help you take the leap into ethnic foods starting with one of our favorites - curry! (Don’t worry, you won’t need to buy stock in Pepto-Bismol.)īefore we go much further, it's worth noting that there are many different types of curries - Indian, Thai, Japanese, etc, with many regional variants. But the world of food is vast - and we would all be idiots to stick with what we’re comfortable with. ![]() Foreign ingredients, new tastes, and spice level, are often reasons why we choose to eat foods we know and love. If you grew up on a diet of meat and potatoes like us, then you’re probably a little scared to try ethnic foods. In this post we’re entering into the world of curry with a North Indian style of chicken curry made by Vahchef!
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |