Authentic Indian Curry

I am not sure why I settled on this recipe. Maybe I am psychologized to think that having a mom’s name in a recipe will be always be a good one. So maybe I need to put something like that for all my recipes. Haha. 😛

Anyway, this was inspired again by Rick Stein when he was travelling through India trying to find the perfect curry recipe. Funnily enough, I discovered that the word curry is not of Indian origin. Curry in general means having gravy, like most Indian dishes do.  But the term was coined by the British. And for most of the show, curry powder is nonexistent. And I have actually stopped buying curry powder so long ago, and happily use my cumin, coriander, cardamom, etc. mix.

The one on the right, mustard seeds :)
The one on the right, mustard seeds 🙂

But I followed this recipe, adding some of the newly bought mustard seeds to it.  But in this case, wanting to be authentic, I mostly stayed true. I made my own ginger garlic space by pounding them in my trustworthy mortar and pestle. I used whole spices for those that I have like nutmeg, cardamom and cinnamon. But I had to sub some spices like turmeric and cloves, which I only have in powdered form.

I ground the coriander and cumin, along with my chili flakes, and seasoned the chicken with it, along with the cloves and turmeric, as called for the ground spices. I also added fresh green chilis to the mix to kick up the spice quotient. And I did add about ½ cup of cream in the end to add more gravy. I was afraid of it being too strong for my taste, but it really tasted damn good. Unusually good. I would prefer to stick to this kind of curries than those so called ones made commercially with curry powder. :/

Before allowing it to cook through
Before allowing it to cook through

Authentic Indian Curry Recipe

For the garlic ginger paste:
1 thumb ginger, sliced
5 cloves of garlic, smashed and peeled
Mash all in a mortar and pestle, Set aside.

For the chicken marinade:
2 tablespoons cumin
1 tablespoon cumin
1 teaspoon chili flakes
1 tablespoon turmeric (powder)
1 teaspoon ground cloves
1 tablespoon rock salt
Roast and ground all together. Coat chicken about 500 grams. Set aside

3 to 4 inches cinnamon stick
8 cardamom pods
1 tablespoon mustard seeds
1 onion, sliced
3 tablespoons of garlic ginger paste
marinated chicken
tomatoes
green chilis, to your taste
water, as needed
cream or coconut milk, optional
coriander leaves

In a pan with medium hot oil, saute the cinnamon sticks and crushed cardamom pods until fragrant (also include cloves if using whole cloves). Remove from oil once fragrant and dispose. Using the same oil, heat it up higher, and fry the mustard seeds, they will pop and flavor and the oil as well. Add the onions and lower down the heat to medium. Allow this to turn very soft and golden (a must in all Indian cooking) for maybe about 10 minutes. Add in the garlic ginger paste and toss around. Add the chicken, and lightly fry but continuously moving it. Add the tomatoes, chilis, and water, and allow to simmer. Add cream or milk if you want it creamier. Cook this slowly over medium heat (be careful not to burn!) for about 20 minutes. Taste and adjust seasoning as needed. Top with fresh coriander leaves. Serve with papadum or rice. The best Indian curry I have ever made! 🙂

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