I am going to the spice store to get corander, cumin, fenugreek and tumeric and make chicken curry. I know my curry blend is the most basic you can have but for various reason the family needs to try basic homemade curry and we can add ginger, garlic, etc. based on the feedback from this experiment.
So now that I’ll have my curry blend, who’s got a good chicken curry (white meat) recipe?
You’ve got your spice mixture figured out, so go with that… I use curry powder in the following recipe:
1 pound white meat chicken, cut into bite size pieces
1 head cauliflower, cut into bite size pieces
1/2 cup frozen green peas
1 can diced tomatoes
2 medium onions, sliced
4 cloves garlic, minced
1 thumb-size piece ginger, peeled and minced
1 hot pepper (from our garden; they are atomic; adjust to your taste) cut in half, de-seeded, cooked with mixture then removed
1.5 T curry powder
.5 T cumin
salt to taste
oil for cooking
Saute onion, garlic, ginger, and pepper in oil until softened. Add chicken and stir-fry, then add all other vegetables and spices, stir well, and cover. Cook on low heat for about fifteen minutes. Serve with rice and raita.
Simple curry from 1747:
http://www.etsy.com/blog/en/2013/history-mortar-and-pestle/
I haven’t tried it, but it sounds good to me.
Ours is as simple as one can get: soutee chicken leg quarters with onion and strips of ginger. Add some water and simmer/reduce. Add carrots and potatoes. When done nice and tasty, curry with Mcorrmick. I don’t like the Thai style that uses coconut milk or cream. And the curry is piquant enough without additional herbs.