Simple home-made India chicken-curry
If you love the flavors and spices of Indian food but have not found the courage to try to make these meals yourself, then it is best to start with this curry. Indian top chef Camellia Panjabi calls it a simple homemade curry that can be the basis of vegetable, seafood as well as chicken curries. You should not be afraid of the number of spices, these are spread in Estonian cuisine and available in almost all supermarkets. What’s especially nice is that it is possible to freeze this curry and thaw it for later eating without a noticeable change in taste.
Preparation time: 15 minutes preparation, 45 minutes to 1-hour baking, total preparation time with cake cooling and finishing about 2.5 hours
Level: Easy
Serves: Four
Ingredients:
~ 400 g chicken boneless chicken meat (fillet or legs). Those who wish can also prepare this food with boned meat (e.g. drumsticks)
2 large onions finely chopped
2 medium garlic cloves finely chopped
2×2 cm piece of raw ginger chopped finely
400 ml jar of crushed canned tomatoes or an equivalent amount of very fresh tomatoes
A few tablespoons of cooking oil for browning
Tastings
½ teaspoon of coriander powder
½ teaspoon of turmeric powder
1 teaspoon cumin powder
1 teaspoon pepper powder
4 green cardamom cups
¼ teaspoon ground cinnamon
1 teaspoon garam masala mixture
Salt for seasoning
Recommended Ingredients: 1 red chili finely chopped for a sharper-tastemeal, ground fenugreek seeds for an interesting taste, some recipes suggest the addition of black pepper.
Preparation:
Chop onion, garlic, ginger.
Sauté onion in a saucepan over medium heat until golden, add garlic and ginger, add spices.
Season the spices in this mixture for 1-2 minutes to allow the flavors to “open up”.
Add the canned tomatoes and the meat cut into pieces. Those who want this food without chicken can add cauliflower and green peas, shrimp, white fish. The baking time will, of course, be different.
But returning to the chicken option, stew the curry for about an hour on low heat. Season with a suitable amount of salt.
Serve with fluffy basmati rice and serve with chopped parsley or coriander.
Ready!
