Back in the early stages of planning my trip to India later, I thought it was an absolute must that I learned to love Indian curries before I go. I have always loved Thai curries, with the crisp chilli, lime, coconut and coriander flavours in their dishes. I have always been a bit more hesitant on Indian curries – I am less of a fan of creamy dishes, and I have always struggled with the spices used. 2017 is the year where that all changed – and as I’m sure many of you can appreciate, when you cook something yourself it is a lot harder not to like it! So I thought I’d try and make some Indian curries from scratch. Wish me luck! 🙂
Collect
- 400 g chicken, preferably thigh
- 3/4 c capsicum
- 1 onion
- 1 c tomatoes
- 1 chilli
- 1/2 t cumin
- 1 t ginger
- 1 t garlic
- salt
- 1 t garam masala
- 1/4 c cream
- fresh coriander
Create
- Heat a pan and fry the capsicum and half of the onion in the oil. Set aside.
- Next cook the chili, cumin, other half of the onion, ginger and garlic.
- Add the chicken and cover and cook so that it is almost cooked.
- Add garam masala.
- Add the tomato and cook until thick.
- Add the cream.
- Serve with coriander.