Curry (India)

 

1. Chicken Curry

Ingredients:

• 500g chicken, cut into pieces
• 2 onions, finely chopped
• 2 tomatoes, pureed
• 2-3 green chilies, slit
• 1 inch ginger, grated
• 4-5 garlic cloves, minced
• 1/2 teaspoon turmeric powder
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• Fresh cilantro leaves for garnish

For the curry paste:

• 1/2 cup grated coconut (fresh or desiccated)
• 1 tablespoon poppy seeds (khus khus), soaked in water
• 1 tablespoon cashew nuts, soaked in water
• 1 tablespoon fennel seeds (saunf)
• 1 teaspoon cumin seeds
• 1 tablespoon chopped cilantro leaves
• Water as needed

Instructions:

1. Prepare the curry paste: Grind all the ingredients for the curry paste into a smooth paste using a little water as needed. Set aside.

2. Cooking the chicken: Heat oil in a pan over medium heat. Add chopped onions and sauté until golden brown.

3. Add grated ginger and minced garlic. Sauté for another 1-2 minutes until the raw smell disappears.

4. Add the tomato puree and slit green chilies. Cook until the oil separates from the mixture.

5. Add turmeric powder, chili powder, coriander powder, cumin powder, and salt. Mix well and cook the masala for 2-3 minutes.

6. Add the ground curry paste and mix well with the masala. Cook for another 2-3 minutes.

7. Add the chicken pieces and mix well, ensuring the chicken is coated with the masala.

8. Add enough water to cover the chicken pieces. Bring to a boil, then reduce the heat to low, cover the pan, and simmer for 20-25 minutes or until the chicken is fully cooked and tender.

9. Sprinkle garam masala and fresh cilantro leaves. Mix well and cook for another 1-2 minutes.

10. Serve hot with steamed rice or Indian bread (naan or roti).

2. Palak Paneer (Spinach and Cottage Cheese Curry)

Ingredients:

• 250g paneer (Indian cottage cheese), cubed
• 200g spinach leaves (palak), washed and chopped
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit
• 1 inch ginger, grated
• 4-5 garlic cloves, minced
• 1/2 teaspoon turmeric powder
• 1 teaspoon chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil or ghee (clarified butter)
• 1/4 cup cream (optional)
• Fresh cilantro leaves for garnish

Instructions:

1. Blanching the spinach: Bring a pot of water to a boil. Add the chopped spinach leaves and blanch for 2-3 minutes until wilted. Drain the spinach and immediately plunge into a bowl of ice water to retain its green color. Drain again and blend into a smooth paste. Set aside.

2. Cooking the curry: Heat oil or ghee in a pan over medium heat. Add chopped onions and sauté until golden brown.

3. Add grated ginger and minced garlic. Sauté for another 1-2 minutes until the raw smell disappears.

4. Add the chopped tomatoes and slit green chilies. Cook until the tomatoes are soft and oil starts to separate from the mixture.

5. Add turmeric powder, chili powder, coriander powder, cumin powder, and salt. Mix well and cook the masala for 2-3 minutes.

6. Add the spinach puree and mix well with the masala. Cook for 5-7 minutes, stirring occasionally.

7. Add the paneer cubes and mix gently to coat them with the spinach mixture. Cook for another 3-4 minutes, allowing the flavors to meld together.

8. If using cream, add it now and stir gently. Cook for another 1-2 minutes.

9. Sprinkle garam masala and fresh cilantro leaves. Mix well and cook for another minute.

10. Serve hot with naan, roti, or rice.

These recipes should give you a delicious taste of Indian curry dishes. Adjust the spice levels to suit your preference and enjoy the flavors of Indian cuisine!