Recipe: Curry

Emma’s Curry Mash

Serve this easy curry hot with naan bread or papadum. See my other posts on how to serve curry leftovers and curry wontons. This curry recipe calls for various spices that you may not have readily available but if you love Indian food it might be worth investing in some new spices. Most large grocery stores and ethnic shops carry the spices I’ve used below.


INGREDIENTS
1 large onion, (pureed)
1 tablespoon butter


4 cloves garlic (chopped)
½ teaspoon cayenne powder
4 teaspoons garam masala
¼ teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon cumin
1 dash of ginger
½ teaspoon chili powder
3 tsp mild (madras) curry
½ teaspoon red chili flakes
½ teaspoon coriander
2 teaspoons masala tandoori


2 fresh green chilies, (deseeded and chopped) or 2 teaspoons green chili paste
½ teaspoon paprika
2 teaspoons freshly ground pepper
2 cans of No Added Salt diced tomatoes (~800ml each)
1 tablespoon sugar
½ eggplant (approx 1 cup cooked and chopped)
1 can chickpeas


3/4 cup coconut milk
½ cup greek yogurt
2 tablespoons olive oil
1 teaspoon mustard seeds
2-4 chicken breasts

  1. Sprinkle curry powder over your chicken pieces and let sit in a bowl in the fridge until ready to use. I sometimes use Zanzibar curry powder but a simple yellow curry powder like madras is a great option too.
  2. Heat onions and butter in a large pot over medium heat and cook and stir onion until translucent, about 5 minutes. Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, chilies, coriander, garam masala, turmeric, half of curry powder, ginger, cayenne pepper, chili powder and cinnamon into the onion mixture; fry until fragrant, about 2 minutes.
  3. Stir canned tomatoes, eggplant and chickpeas into the onion and spice mixture, bring to a boil, and reduce heat to low. Simmer sauce for 10 minutes, then mix in coconut milk and greek yogurt, paprika, pepper and 1 tablespoon sugar. Bring sauce back to a simmer and cook, stirring often, until sauce thickens, 10 to 15 minutes.
  4. Heat olive oil in a separate skillet over medium heat. Stir chicken into the oil, sprinkle with remaining curry powder and mustard seeds searing chicken until lightly browned but still slightly pink inside, about 3 minutes. Transfer chicken into the sauce. Simmer chicken in sauce until no longer pink, about 30 minutes.

You can also try adding cooked sweet potato to your next curry too.


Tofu, paneer, extra beans, beef and lamb can all be substituted in place of the poultry.

 

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