Recipe by TDT
Best home-made curry recipe I've found so far. Yummy! Great recipe to make the day before.
Top Review by eantonius
This was our first attempt at curry and we were nervous. My husband is from England so has a very specific idea of what makes "good Indian". We were both impressed. We used 3 parts jalepeno and 1 part serano and it was hot enough. I'd say medium hot. We also made our own garam masala which is really easy to do. We used:
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
- 1 cup plain yogurt
- 1 teaspoon cornflour
- 2 tablespoons oil
- 2 cups onions, chopped
- 1 tablespoon fresh ginger, peeled and grated
- 1 tablespoon fresh garlic, crushed
- 4 teaspoons green chilies, chopped
- 12 large chicken thighs, skinned
- 1 tablespoon ground coriander
- 1 1⁄2 teaspoons ground cumin
- 3⁄4 teaspoon ground turmeric
- 3⁄4 teaspoon ground cayenne pepper
- 400 g canned tomatoes, chopped
- 1⁄2 cup fresh coriander, roughly chopped
- 2 teaspoons salt
- 1 1⁄2 teaspoons garam masala
- 1⁄4 cup fresh coriander, roughly chopped
Directions See How It's Made
- Stir cornflour into yoghurt. Put aside.
- In a large saucepan, heat oil over medium-high heat. Add onions and saute until beginning to colour. Reduce heat to medium and saute onions until dark golden brown.
- Stir in ginger, garlic and chillies. Saute for a further two minutes.
- Increase heat to medium-high and add chicken. Brown well.
- Reduce heat to medium. Sprinkle ground coriander, cumin, turmeric and cayenne pepper over chicken. Mix well and cook for 3 minutes.
- Add tomatoes, yogurt mixture, 1/2 cup fresh coriander and salt. Mix well, cover and bring to boil.
- Reduce heat to low and simmer until chicken is cooked.
- Turn off heat. Stir in garam masala and three tablespoons fresh coriander.
- Garnish with remaining coriander and serve with rice and/or Indian breads.