In my previous post, Falling in Love with Curry, I shared the simple recipe I learned at college. Today I would like to share a more complex recipe. Kritika (who taught me to make curry) often added more ingredients to her curry. She taught me something simple and quick so I could remember, but her curry was leagues ahead of mine. Because I loved hers so much, I spent a lot of time trying to recreate her mysterious blend of spices and sauce.
When my sister Heather was in Bismarck for an internship, we decided to make curry together. We fiddled with the recipe and loved the result! I don’t think I quite managed to match Kritika’s personal recipe, but I think this recipe comes pretty close.
Here’s the recipe if you would like to try it:.
Dana and Heathers’s Fancy Curry
- 4 slices of fresh ginger, quarter sized (or add more ginger powder)
- 1/4 teaspoon minced garlic (if you love garlic, feel free to use a teaspoon (canned) or two cloves of garlic, (fresh), minced)
- 1/2 cup onion, chopped fine
- 2 Tablespoons of oil
- Optional: 2 bell peppers, sliced thin
- 3 sections of golden curry paste, medium-hot (or mild) OR
- 2 teaspoons curry powder OR
- 1 teaspoon ginger powder
- 1 teaspoon cumin powder
- 1/4 teaspoon cayenne pepper
- Optional: 1/4 teaspoon turmeric
* I like to add all of the above spices together, but that’s because I love spice. You can try any of the options to start with.*
**I originally used ginger, cumin, cayenne and turmeric when I learned with Kritika. **
Sauce and Meat
- 1 cup diced tomatoes with juices (fresh) or 1 15 ounce can of diced tomatoes, with juices
- 1/2 cup plain yogurt (or half-in-half)
- 1 pound chicken breasts, (or boneless pork chops) cubed
- Optional: 1 can of lentils
- Optional: 10 small golden potatoes, diced or 3 medium Russet potatoes
1. Heat oil in a saucepan at medium heat. Add onions, (bell peppers,) and ginger. Stir fry until onion is light brown around the edges.
2. Add spices and stir. Let cook for 30 seconds, until you can smell the spices.
3. Pour in tomatoes and stir. Let sit on low heat until liquid evaporates and tomatoes soften (if fresh). About 5 minutes.
4. Add yogurt (or half-in-half) into saucepan. Stir, make sure to loosen the bottom. Pour mixture into a blenderand puree. This will help the curry sauce to be smooth.
6. Pour sauce back into saucepan and add chicken(and lentils). Cover the curry and simmer at medium-low until chicken is cooked, about 10-15 minutes.
Serve with rice and/or naan, and enjoy!
***Naan tastes best when buttered and sprinkled with cilantro and minced garlic.***