Food, Recipe

Simplest Curry Recipe Ever

07/12/2015
Simplest Curry Recipe Ever

The same as all other adventure foodies, I love awesome food with flavour and I love to cook.

Unlike traditionalists opinions, I was also taught that although a recipe may stipulate significant ingredients to produce the perfect version, minor alterations are what creates something new, unique and captivating.

The simplest curry I’ve ever made and still make when in a hurry, time is limited or both and I have a craving for spice is this little recipe. The additional bonus is that this curry can be made with any protein or as vegetarian. You just need to choose which protein and the appropriate vegetable combination for the vegitarian style. This recipy is Chicken, Potato and Okra to ensure we get our vegetable intake.

Simplest Curry ever (Chicken)

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes

Serving Size: Serves 4 to 6 people

Simplest Curry ever (Chicken)

Ingredients

  • 1 to 1.5 Kgs of Chicken
  • 3 to 4 medium Potatoes (peeled and cut)
  • 400 - 500 gms Okra (fresh or frozen)
  • 3 Tablespoons of oil or ghee (your discretion)
  • 2 to 3 medium onions (depending on how much sauce you’d like – the more onion the thicker the base)
  • 3 cloves of garlic
  • 1.5 teaspoons of finely grated ginger
  • 3 tablespoons of quality curry powder (it should be red and not green/ yellow)
  • 1 teaspoon of quality chilli powder (to taste / optional), I prefer course hot chilli powder!!!
  • 3 teaspoons of salt
  • 3 large tomatoes peeled and chopped (or a 400g can of diced tomatoes)
  • 2 tablespoons of chopped fresh coriander (use the stems also and not just the leaves)
  • 2 teaspoons of garam masala (simple trick is to dry fry this on a low to medium heat to enhance the flavour before adding it to the curry at the end)

Instructions

  1. Cut the Chicken into serving pieces. You may consider this a difficult decision to make, based on the style of protein you have chosen; i.e. with or without bones, etc. I prefer bones as they add to the flavour, however in some occasions boneless is simpler and easier to serve and eat, especially if entertaining.
  2. Heat the oil / ghee on a medium heat and gently fry the onions, garlic and ginger until soft , opaque and golden in colour, stirring occasionally so as not to burn them. This may take 15 to 20 minutes depending on the thickness of the base of the pan and how finely the onions are chopped. Long, slow cooking at this point is essential for a good curry as this is the base.
  3. Add the curry powder, chilli powder if used, salt and the chopped coriander. Allow it simmer and add a little hot water occasionally if it looks to be drying out to fast, sticking to the base of the pan or burning. Also consider reducing the heat to prevent this.
  4. After 5 minutes add the tomatoes and allow simmering for roughly another 5 minutes.
  5. Add the Chicken, stir well to coat with the curry mixture then cover and simmer for 45 - 50 minutes or until the meat is tender.
  6. While the chicken is is cooking, peel and cut the potato into similar size as the chicken. Par-boil the potato in salted water, drain and cool slightly to slow down the cooking process before adding to the curry at the 45 - 50 minute point.
  7. When the meat and potato is cooked to your liking add the Okra for 3 - 5 minutes, then the garam masala that’s been dry fried.
  8. Finally add the fresh coriander as garnish over the top before serving with boiled rice, pilau and a salad.

Notes

As mentioned minor alterations is what creates something new, unique and delicious. Additionally, I generally prefer to include at least one vegetable in a curry for a healthy balance and avoiding cooking two separate dishes. Generally most traditional curries include potato as the vegetable; it’s straight forward and simple, easy to cook and adds volume to the dish. With this curry I normally include roughly 400-500gms of potato cut to a similar size as the protein cuts. A save time and effort tip is par-boil the potatoes on the side with a pinch of salt. Remove from heat and stop the cooking by soaking in cold water for 5 minutes. Add them to the curry in the last 5 to 10 minutes of cooking to combine with the base.

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http://twohungrynomads.com/curry-recipe/

Try this salad – it’s the perfect accompaniment to your curry!

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  • Mackenzie Glanville 10/12/2015 at 11:08 am

    Looks yummy, I’ll pass it on to my hubby, the cook in our house! We love curry!