I love Indian food and scoured the internet for the perfect curry recipe I could make at home. After looking through different food blogs and forums, I finally came across a recipe worth doing – which wasn’t too difficult or meant searching across the globe for many ingredients. The recipe came from an Indian woman, a mother to be exact and one who cooked for a very large family. That’s the one! I thought after reading her bio, good wholesome homey food. Unfortunately I cannot remember the site I got the recipe from – it was at least three years ago before this blog even existed but I’ve tweaked the recipe over the years and it’s a stable of mine but can be made richer, if for example you’re having friends over.
The recipe I’ll post below is healthy but as I mentioned, if feeling decadent you can indulge with butter and coconut milk too. It’s brilliant with tofu or quorn too, so you can substitute the chicken for other meats or vegan alternatives but not fish or sea food. This curry recipe is tomato based which doesn’t pair well with fish.
In this recipe the meat needs to marinade for at least 10mins but longer is better, especially left covered and marinading in the fridge overnight but the scrap below means you can have curry in a hurry (… I couldn’t help myself)
can of chopped tomatoes
green chili paste
baby spinach leaves
natural low fat yogurt
500-600ml chicken or vegetable stock
- Chop the meat into bite sized pieces and place into a bowl. Marinade the chicken pieces with turmeric and the chili paste. Making sure the mixture coats the meat evenly. Leave to marinade for 10mins (or longer).
- While the chicken is marinading. Chop the garlic, onion and ginger finely.
- Heat a pot with some coconut oil and add the chopped garlic, onion and ginger. Stir and let the trio saute.
- Have the stock heated and ready (as you will need to pour/ladle it into the pot later).
- Add the chicken pieces to the pot and stir.
- The chicken pieces should be white on the outside and the bottom of the pan should now have a crusty layer. Don’t fret! – this adds flavour. Pour the stock into the pot and stir (which will lift the browned bits at the bottom of the pot).
- Still cooking on high heat. Add the can of tomatoes and add a tablespoon of garam masala, ground coriander & curry powder. Stir
- Turn the heat low and let the curry begin to simmer. Dice the coriander stalks and leave the leaves aside for later. Add the diced stalks and stir.
- Let the curry cook/simmer on a low heat for about 20mins, leaving the pot partly covered.
- Add the spinach leaves to the curry by simply tearing them apart in your hands and stir.
- Add about two tablespoons of the yogurt and stir.
- Before serving atop rice, tear the coriander leaves as a garnish.
TIP: For indulgence. Saute the onions, garlic and ginger in butter and instead of adding natural yogurt, add coconut milk instead and add another helping of butter when adding the ground spices to the curry – it makes a rich buttery sauce.
I like my curries hot so I add quite a bit of chili but the sauce itself mellows the heat – so don’t be too cowardly on the heat as the creamy sauce is mild.
This curry tastes better the longer you let it cook. The recipe above still tastes great and means you can have a meal within 30-40mins but if you have time, I really recommend transferring the curry into a oven proof dish and after pouring coconut milk over the curry – cover the pot and let it cook in the oven for 1hr. It’s a real beaut.
If you have any curry recipes yourself please share them – if one catches my fancy! I’ll try it out and post the review here