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Reply With QuoteI made a chicken curry for dinner, and lo, it was good!
- 1 tbsp coconut oil + 1 tbsp butter, OR 2 tbsp ghee
- 1 onion
- 1 inch fresh ginger, peeled
- 5-8 garlic cloves, peeled
- 1 tsp whole cumin seeds
- 1 tsp whole coriander seeds
- 1/2 tsp turmeric
- 1 tsp garam masala
- 2 tomatoes
- 4 Tbs yogurt
- 1.5 lbs boneless, skinless chicken, chopped, whatever cut you like
Put the onion, ginger, garlic, coriander, and cumin in a blender and blend the bejeezus out of it. You want mush. You need a good blender for this. If you don't have a good blender, then just chop up everything and use powdered spices instead (but use a little less of the spices, to make up for the compacted volume).
Heat your lipids in a large skillet on medium-high heat until they're dancing, then add the onion-ginger-garlic mush. Be careful adding it, as it can splatter. Fry this for about 5 minutes. It should be getting browned. Sprinkle over the turmeric, and let it heat in the pan a few seconds, then stir into the mush, which has probably by now sucked up all the fat.
Throw the tomatoes in your (uncleaned) blender and blend them into a puree (or chop, if you don't want to use a blender). Add to the mush in the pan, and stir. Add the garam masala. Stir. Let it release some water, then add the yogurt. Stir. You should now have a creamy paste. Add the chicken, and coat with the spice blend.
Cook the chicken until done. Depending on how big your chunks are, this can take anywhere from 5-10 minutes. When everything is cooked through, serve.
I liked it with some lime-pickled onions I'd made earlier in the week. These added a nice sharp-sweet-acid contrast. Would also be good with a homemade chutney or raita.
Originally Posted by Paleobird
