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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 tumeric, 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 is crafted.

Indian Food: Chicken Garlic Ginger with Cilantro and Spices Recipe

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

…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
2  Tbsp of Garlic, mince
2 Tbsp Ginger, mince
1 Medium Red onion, dice
1 – 1/2 tsp Roasted Mustard seeds
1 – 1/2 tsp Roasted Cumin
½ tsp Tumeric
½ tsp Red Chili Powder
½ tsp Garam Masala
3 Cups of Canned Plum Tomatoes, hand-crushed
1 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 tumeric, garam masala and chili powder (add a dash more chili powder if you like spice). Cook the onions and spices, until the onions are coated and mixture becomes thick, 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 until well incorporated, cover the pot and simmer until cooked through, about 20 minutes.

4. Add cilantro and cook for another 5 minutes.

5. For the last 5 minutes, heat the naan in a lightly-oiled pan until warmed through about 2 minutes a side.

Food Plating: Place the chicken in a bowl and use pieces of naan as your utensil!

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

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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. 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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