My boyfriend and I are looking for a chicken curry recipe that resembles what would be served in an Indian restuaurant in the US. I realize that “curry” is a broad term, but restaurants tend to describe it as “Mildly spiced with lots of sauce” or “Chicken cooked in light gravy”. I know, not very descriptive. The sauce is usually a gold/brown color. I tried to make one at home, and it tasted like glorified Chicken Helper. The recipe I had called for a cup of tomatoes, and it just didn’t taste like what I think of as “Indian.” I’m not really concerned about Indian authenticity, as much as replicating what I’m paying $10+ in a restaurant for. And if anyone has a good recipe for naan (nan), I’d appreciate that. I was thinking of trying to make it on a pizza stone, which is about all I can think of to mimic the tandoori oven naan is usually cooked in.
Any recipes, links, or recommended cookbooks would be most helpful. Thank you!
This is the very first thread I’ve started, so please, be gentle. heh.
I haven’t located a naan recipe that isn’t on a site with lots of annoying popups, but I’m sure if you do a search you’ll find one. Some breads are easy to make in a non-stick skillet.
Here’s one for ya. If you don’t have the curry powder they suggest, try using garam masala, a spice mixture that should be available at Asian or Indian markets…though I suppose if you have access to those types of markets, you can probably get the curry powder you need…well, no matter.
Good luck, and welcome to the Straight Dope Message Board!
Well, it’s not really that hard.
Start with about two chicken thighs per person, cut into one-inch cubes.
Good groceries will have either curry powder or paste ( I prefer the paste, but it’s more Thai than Indian.)
Minced onions and garlic, maybe some tomato paste and a mixture of either water or stock and some coconut milk.
Saute the onions and garlic, remove, brown the chicken lightly, then just throw everything together. Simmer until the chicken’s tender. Apples and raisins are excellent additions.
I buy my curry powder from Penzey’s,
I have a few Indian cookbooks here, including one by Madhur Jaffrey.
As for the tikka masala, I’ll definitely try that recipe. It’s a little different than what I’m looking for, but I’ve had it before, and it was quite yummy. I also need to visit one of our local international supermarkets. The one closest to my house seems to concentrate on mostly Middle Eastern food, so I might have to expand my search. I believe there’s a specifically Indian grocery around here somewhere.
Thanks to everyone that’s offered help/suggestions. If anyone else cares to add to the wealth of knowledge offered here, feel free!
Ingredients
oil (I have some “wok oil” from House of Tsang that I just realized yesterday would work very well)
1 onion, chopped
garlic cloves, chopped or pressed (as much as you like!)
fresh ginger root chopped, or powdered ginger if you’re not that brave
chicken - two thighs or one breast per serving(although I don’t eat much, 3 thighs is usually two servings for me)
garam masala from the indian store
curry powder (I have 4! different curries, 3 from the indian store and one from the normal grocery store and usually use two. The indian curries don’t really taste like “curry” to me, so I added the anglo version)
coriander(optional)
fenugreek(optional)
flour
water
cream(optional)
chicken bullion or salt
Chop and fry the onion, garlic and gingerroot in some oil. While that is frying, cut up the chicken. Add the chicken to the pan and cook until the chicken is pretty much cooked. [sub]like my instructions?[/sub] Add the spices: I use a heaping tablespoon of one curry, a tsp of another, a heaping quarter tsp or more of garam masala (this will control how hot your curry is, use more if you like it hot) not a full tbsp fenugreek, a tsp or two of coriander. Stir until the spices are well distributed. Mix about a tbsp of flour into a bowl of water (about 1/2 cup) and add to pan and stir. Bring to a simmer. Add salt or bullion - I use bullion concentrate which is a liquid so I can just add a dollop and that adds enough salt for me, plus a nice flavor. Add however much cream you want. I usually add at least enough to lighten the sauce noticeably. Simmer while the rice is cooking, or at least 30 minutes.
If you have a rice steamer, you can try my rice recipe:
Put basmati rice, water (measure according to steamer instructions for brown rice), one cinnamon stick per serving, broken in half (not ground cinnamon! There’s a big difference) a couple of bay leaves, a dash of turmeric, around a 1/4 tsp coriander, some cardamom (I’ve been using cardamom pods, but I got ground cardamom today), some golden raisins, and some slivered almonds into the bowl. Cook by the directions. All ingredients but the rice and water are optional, but I recommend you at least try the cinnamon sticks, the flavor is wonderful and not what you are used to from cinnamon.
You can probably try it on the stove as well, but I don’t know what all those whole spices and raisins will do.
I make a nice Thai chicken curry that matches you description. No, it ain’t Indian - but it’s still curry! The ingrediants may be somewhat easier to find and fewer of them. Thai stuff does taste different than Indian stuff, but it may be a bit “gentler on the digestive track” if ya know what I mean. (reheats great too)
Ooh, thanks. I like Thai curries too, but I think they taste a lot different. And my SO isn’t a big fan of coconut (he loathes it), and I’ve always found Thai curries to contain coconutty ingredients. But I’ll make it for myself, he can make his own dinner.
I will also try the recipe with the rice steamer and the spices. I’m never sure what to put in there, spice wise. The only way I can even make (non-instant) rice is in a rice cooker… I’m a gimp. If I make it on the stovetop, it never cooks right.
I wouldn’t mind the curry smell around for awhile. The one I made last week left a bit of a scent, but it was gone the next day. My roommate will have to live. I have to smell her Tuna Helper, often first thing on Saturday afternoon (morning for me. heh.)
I apologize for the lack of direct quotes here, but it’s late and I’m not up to fighting with the code.
