Indian Curry

Sure, Indian curries are known for their rich and flavorful sauces. Here’s a basic recipe for a delicious chicken curry:

Ingredients:

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to your spice preference)
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (13.5-ounce) can coconut milk
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup chopped fresh cilantro
• Cooked basmati rice, for serving

Sure, Indian curries are known for their rich and flavorful sauces. Here’s a basic recipe for a delicious chicken curry:

Ingredients:

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to your spice preference)
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (13.5-ounce) can coconut milk
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup chopped fresh cilantro
• Cooked basmati rice, for serving

Instructions:

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and ginger, and cook for 30 seconds more.
2. Add the cumin, coriander, turmeric, and chili powder, and cook for 30 seconds more, stirring constantly, to toast the spices.
3. Stir in the diced tomatoes and coconut milk. Bring to a simmer.
4. Add the chicken and stir to coat with the sauce. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the chicken is cooked through.
5. Stir in the cilantro and serve immediately over cooked basmati rice.

Tips:

• You can use other types of protein in this curry, such as shrimp, tofu, or chickpeas.
• If you don’t have coconut milk, you can use heavy cream or yogurt thinned with a little bit of water.
• Serve your curry with naan bread or roti for dipping.
• For a thicker sauce, you can mash some of the diced tomatoes before adding them to the pot.
• Leftover curry can be stored in the refrigerator for up to 3 days.