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Entree Play: Hello there, Authentic Indian Curry

12

Oooh the mound of spices and heat of an authentic Indian dish. It is overwhelming like a 6-foot tall second-grader who terrifies you BUT when you give them a nervous smile and a “hello, there” they become your new best friend.

After becoming friendly with the mountains of hazel-hued cumin, bright-yellow turmeric, roasted-mustard seeds and clay-red chili powder, it was  time for a spicy experiment. Thanks to my cooking guide, a simple Indian recipe with a world of spices, along with garlic, ginger and chicken was crafted.

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 As I learn to cook this Authentic Indian Curry I am surprised by one thing – there is no curry spice…

…as my friend put it, “the curry you refer to is a very different version of the authentic Indian curry. Idk where it originated but in India we don’t have a curry powder.”  So pull out your spices, all but the curry, and enjoy!

Authentic Indian Curry Chicken

4 Skinless chicken drumsticks
4 Skinless chicken thighs
1/4 cup of Garlic, mince
1/4 cup Ginger, mince
1 Medium Red onion, dice
1 Tbsp Roasted Mustard seeds
1 Tbsp Roasted Cumin
1 Tbsp tsp Garam Masala
1 tsp Turmeric
½ tsp Cayenne
2 large cans of San Marzano Plum Tomatoes, hand-crushed
1/2 Cup Fresh cilantro
3 Tbsp Olive Oil

4 Naan flats
In a medium pot, heat 1 Tbsp olive oil on medium-heat

1. Once the oil gets hot, add mustards seeds and cumin, cook until the mustard seeds start to slightly pop, stirring occasionally, about 2 minutes

2. Reduce heat to medium-low, add 2 Tbsp olive oil, then add the red onions, garlic and ginger. Cook red onions until translucent, about 4 minutes.  Stir in garam masala and cumin. Cook the onions , ginger, garlic and spices, until the onions are coated and mixture becomes like a paste, about 3 minutes.

3. Turn up the heat to medium. Add the chicken and coat with spices and onions, cook for about 3 minutes. Stir in the crushed tomatoes. Add the turmeric and cayenne until all spices are well incorporated. Cover the pot and simmer until the chicken is cooked through, about 45 minutes. Stirring occasionally.

4. For the last few minutes, heat the naan in a lightly-oiled sheet pan until warmed through.

Food Plating: Place the chicken in a bowl, sprinkle cilantro on top and use pieces of naan as your utensil to scoop up your chicken!

This delicious Indian recipe is based off of my friend, Sree’s, Indian Curry.

2 Comments leave one →
  1. Sara permalink
    12 pm

    Those recipes look delicious! Great write up. I will give you a site where I got real fruit on powder form, I mix it with milk and ice cream to go healthy. they have cantaloupe, pineapple, papaya, soursop, mango, apple. A lot of fruits and veggies. Enjoy guys! http://www.freshlydried.com

  2. MuSiCh permalink
    12 am

    O you’ve GOT to do a special on “indian/pakistani breads”. All the different types of naans, parathas, rotis, etc will amaze you! Mmmm..im getting hungry just typing about it. 😛

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