It's easy to make a good curry with the right ingredients; cumin (geera), coriander, tumeric (substitute for saffron which is very rare these days), fennel, ginger and hot pepper. You can grind your curry seasoning yourself or choose a tried and trusted blend like Tropickle Foods Curry Powder with Coconut. Here is a good basic recipe using chicken breast to serve two or three persons.
Breast of a large chicken, cut in chunks or strips
Salt to taste
Tropickle Foods Curry Powder, heaping teaspoon or two
Hot pepper, whole or a slice
Shadon beni leaves
Coconut oil
Ginger, piece chopped fine
Garlic, 2-3 cloves chopped
Tamarind ball, one
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| Ginger |
Sprinkle salt over the chicken.
Add oil to pot over medium heat. (Optional: sprinkle cumin seeds on dry pot and heat until fragrant, then add oil.)
Sizzle ginger, garlic, hot pepper in oil. Add chicken. Saute for a few minutes until chicken is seared.
Sprinkle curry powder and turn to coat chicken.
Break up a tamarind ball into chicken. Stir well. Reduce heat to medium low, cover and let cook for 15 minutes. Stir every 10 minutes or so. Make sure that the chicken is not drying out. Add a tablespoon of water only if you need to. Chicken should be well cooked in 30-45 minutes.
You can add boiled channa and cubes of potato and pumpkin in the last 15 minutes of cooking. Put shadon beni leaves and a hot pepper in the last five minutes.
Serve on steaming white rice or with flatbread (pita, naan or roti).
Use this recipe to curry lamb as well.
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| You just need to add a heaping teaspoon (or a little more) for curry to serve 4. |
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