No-fuss chicken curry
Let’s talk curry. Where do you even start?? I’ll tell you! Let’s reel it back and learn the basics of how to make a fantastic no-fuss basic curry.
This recipe is sure to impress folks with your understanding of spices and how to use them! Ughh, cooking is so fascinating!
Let me start by warning you that my measurements below are guesstimates, haha. Cooking with spices, I use the technique of the women in my family, “a little bit of this, a bit more of that, and a few of that”.
Prep:
Prep time: 15 minutes
Cook time: 40 minutes
Ingredients:
2 lb chicken thighs- cut into 2-inch cubes
(I prefer skinned and fat cut off, makes for a less oily curry)5-6 roma tomatoes - diced
1 medium onion - chopped/sliced
2 tbsp fresh ginger - ground
2 tbsp fresh garlic - ground
1 tsp turmeric powder
2 tbsp cumin powder (heap)
2 tbsp coriander powder (heap)
2 tbsp garam masala (basically a spice blend)
1/2 cup cilantro - chopped
1/2 cup water
1 tsp salt
Recipe:
Before we start the recipe let’s talk spice prep. There’s a particular point of time the spices are added into the mix, which is right after the onions.
Set your stove on high and start with about 2 - 3 tbsp of cooking oil, mustard oil, or ghee in a pot. When the oil reaches its smoking point add in the onion. Cook for 2-3 minutes. To infuse the flavors of fried onions into the oil you have to brown it to a point where it almost starts to burn, this adds a subtle depth to the curry.
Add in the spices except for the garam masala, and constantly stir until you start to smell the strong aroma of spices (about 1 min).
Pro tip: Spices are sold raw (unless specified), and they need to be roasted to cook it and release aromatics. Aromatics are a combo of vegetables, spices, and even meat (for instance cooking steak!) that are heated in some fat(oil, ghee, butter etc) as the first step to a recipe.
Bring down the heat to medium, add in the chicken and start to stir and sautee it in the spices. Mix in the garam masala, chili powder, fresh ginger, and garlic now. This is also when I pour in the water so that the spices don’t burn, the meat releases some juices so that should help too. Cook for 3-4 minutes, mixing all the ingredients well.
Pro tip: Garam masala is added after the meat with other ingredients with moisture because, unlike other spices, it comes pre-roasted, so adding it at the beginning would have burned and ruined the spice base.
After the chicken starts to turn opaque with a little bit of searing appearing you are 80% done with the recipe. Throw in the roma tomatoes and 1 tsp salt, fold it in. Cover the pot and cook for 30 minutes. Remove the cover, to evaporate and thicken the curry to desired consistency.
Pro tip: I add a little bit of salt during the cooking process and the rest after you reduce the curry. This avoids over-salting your curry!
Stirring occasionally as to not get a burnt bottom, although I would argue some burnt bits add a nice flavor.
Turn off the heat, stir in half the cilantro, and garnish the rest. Serve over rice. Nom nom time!
Once you’ve learned these basics, curry can take on a whole new level with bases. Like Thai curry (which I have a recipe for!), south indian curry with mustard seeds, yogurt base and so much more!
Tag me on Instagram with #nommygod, so I can see your yummy creations!
