This is an easy recipe for a mild fragrant curry, using the Indian Special Curry Masala. This mixture is made of 96 different spices and nuts, which blends very well with vegetables.
The recipe serves 4 very hungry persons, or 6-8 normally hungry ones 😉
- About 400 g chicken, cut in bite size pieces (I used skinless boneless chicken thighs)
- A selection of vegetables, cut in big cubes (My selection: 2 small potatos, half of a medium sized sweet potato, ½ cup of peas, ½ cup of green beans, 1 big carrot)
- 2 medium sized onions, finely sliced
- 4 cloves of garlic, crushed
- Fresh ginger (about 2-3 centimeters), grated
- 2 teaspoons of Special Indian Masala
- 1 teaspoon of turmeric powder
- 2 teaspoons of tomato concentrate
- 2 bay leaves
- 2 tablespoons of oil
Fry onions in oil on medium heat until they are golden brown. Be patient, this will take at least 20 minutes (if not more) but it’s the very crucial part of the curry making process. If you do not fry onions enough, they will not melt and integrate into the sauce later.
Meanwhile, put your spice mix and tomato concentrate and a bit of salt in a bowl. Mix in a bit of boiling water to make your curry paste.
When onions are ready, add garlic and ginger and fry for a few minutes. Mix regularly, garlic tends to burn quickly.
Add your curry paste and fry for a few more minutes.
Add the chicken and turmeric powder. Continue frying for a few minutes, then add the vegetables and salt (You can put a teaspoon at this stage, and add more later if need be) and bay leaves. Fry and mix until all ingredients are nicely coated with the spice paste and flavors are all around. Cover with water (preferably freshly boiled water), mix and bring to boil. Reduce the heat, cover the pot and let your potion cook until all vegetables and meat are cooked. But of course the longer it cooks, the more the onions melt into the sauce, the thicker it becomes and the better it will taste.
- White rice, cooked with a couple of whole cloves, a couple of whole cardamom pods and a whole cinnamon stick.
- Sweet chutney
This dish is not spicy hot, so if you wish for a spicier meal, you will need to add fresh whole chili peppers to the pot or hot chili powder to your spice paste.
You can easily use your favorite and available vegetables, replace or eliminate the meat to make the dish into a vegetarian meal, Eliminate vegetables and add more meat, add other spices. Experiment and adjust to your preferences.
I used chicken thighs but you can use any part of chicken, with or without bones or/and any other meat (mutton, beef, …)
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