Recently, I experimented with using chicken and potatoes in a savoury curry for dinner. My dinner guests were delighted by the fragrance and taste of the curry and begged for the recipe. As promised to them, I’m sharing the recipe here on my blog.
First things first, you must know to make a good Indian curry, you need to properly cook each set of ingredients on low heat, so that they can reach their best temperature and release all the flavours. Next, you need to make sure you get the quantity just right for salt, pepper and curry powder. It has taken me many years to perfect the amount of dry spices I add to my curries to really boost the taste of the overall curry. It’s all trial and error but I’m a strong believer in adding less at first until I can taste the mixture. Adding too much at once cannot be undone, but you can always add more as you cook if needed.
So, here’s my recipe. Make a pot of basmati rice flavoured with cumin seeds and saffron and you’ve got an authentic Indian meal that will leave your guests begging for me.
Here’s what you need:
- 1 tbsp. cumin seeds
- 5-6 cloves
- 2-3 large (black) cardamom
- 4 small (green) cardamom
- 1/2 stick cinnamon
- 4-5 whole black pepper
- 1/4 cup cooking oil
- 2 tsp. turmeric
- 1 tsp. salt
- 1 tsp. red chilli powder
- 3 tsp. curry powder
- 1 tsp. cumin powder
- 1 tsp. ginger powder
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. coriander powder
- 1 tbsp. dried fenugreek leaves, crushed into powder
- 3-4 dry curry leaves
- 1-2 tbsp. fresh coriander
- 2 large onions
- 1/3 cup chopped ginger
- 1/4 cup chopped garlic
- 1/4 cup tomato paste
- 1 large tomato, chopped finely
- 1 large potato
- 1/2 cup yogurt (preferably 2% or 3%)
- 5-6 chicken breasts, cut into small cubes
- 2 cups water
Here’s what you do:
- Start by heating oil in a large pot, when oil begins bubbling add cloves, large and small cardamom, black pepper and cinnamon sticks. Let cook until the large cardamom and cinnamon expand and begin popping.
- Add cumin seeds and let cook until brown.
- Add onions, ginger and garlic and cook until onions are golden brown.
- Add tomatoes and tomato paste, blend together and cook until all ingredients are in a paste .
- Add garlic powder, ginger powder, onion powder, salt, red chilli pepper, curry powder, cumin powder, turmeric, coriander powder and mix into the paste.
- Reduce heat to low and cook until oil begins rising to the top of the paste.
- Add potatoes and one cup of water and coat with paste. Cook until potatoes seem half-cooked.
- Add chicken breast cubes and mix into curry. Cook until chicken is half-cooked.
- Add yogurt, mix well and let cook.
- Add remaining cup of water, turn heat to medium and let curry boil.
- After 10-15 minutes, sprinkle in fresh coriander leaves, reduce heat to medium and boil for another 10 minutes.
Serve with fresh cumin and saffron flavoured rice or roti and enjoy!