Indian Curry - By Spicie Foodie
By: Spicie Foodie
Published: Thursday, December 10, 2009 - 4:11pm

Ingredients




1 pound (500 grams) chicken breast,bite sizes
1 red onion,chopped
4 garlic cloves (1 tbs. or 15 ml minced)
2 tbs.(30 ml)fresh ginger finely chopped(1/2tsp ground)
1 chicken bouillon cube
1/2 cup(125ml) warm water Or chicken stock
2 tbs.(30ml) Garam Masala*
2 tsp.(10ml) whole coriander seed (1 tsp/5ml ground)
2 tsp.(10ml) cummin seed(1 1/2 tbs. ground)
1 tsp.(5ml) Turmeric powder (aka curcuma)
1 teaspoon (5ml) salt
1 teaspoon (5ml) hot chili/cayenne powder *
14 ounces can stewed tomatoes (or 400grams)
1 2/3 cups Coconut milk  ( 400 ml)

Preparation

1 Chili powder is to start with and you can adjust to your liking as you go* 2 In a large pan add a couple of spoonfuls of vegetable oil, once it's warm add the chicken and saute until it's cooked. Next add red onions and cook for about 5 minutes or until it has become soft, then add minced garlic and ginger cook for 2 minutes. Add all of the spices to the pan, and stir continuously for about 3 minutes, the spices will release their aroma. 3 Make sure the stewed tomatoes are in small pieces, then add them to the pan,combine thoroughly.If using bouillon cube dilute it in the water and add it to the chicken and spices, or just add the chicken stock. Stir the mixture and cook for another 5 minutes, then reduce heat, and add the coconut milk. Under low heat cover and let it cook for another 10 minutes. 4 Almost finished, taste your curry, does it need a bit more salt or more spices? I always double the spices and triple the chili given above, because I like my curry very fragrant and spicy. But this is up to you, every one's taste is different. The more you cook with spices you'll learn to use them by feel, you won't pre-measure anything. I did, and I had to stop to measure these just so I could do this post:) 5 Once you've tasted and if you added anything else you should cover and let it simmer a little longer. 6 That's it, super simple and ready in about 30 minutes. Serve with steamed white rice or vegetable spiced rice and or some naan bread, (recipes for the rice and eggplant in photo will follow) Now the best part.....

About


One of my favorite things in the world is curry, both making it and of course eating it. I love different types from many different countries like India, Pakistan,Sri Lanka,Burma,Thailand and Japan. Which did I miss?, well these are just the one's I've tasted so far. My favorite curries are Indian curries. Why?, because of the complexity and mélange of all the different tastes, textures, sounds, smells, and colors.
The recipe makes a big portion for 3 to 4 people.