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30 August, 2014

How to cook Indian Curry

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Curry is good. It’s a mixture of spices, and can be applied to most any food. There are many many kinds of curry, including the popular Indian and Thai versions. This article discusses how to cook food using the Indian method. The following quantities are for 1 pound of food.

Ingredients

Basic curry:

  1. Cooking oil
  2. 1 tablespoon coriander
  3. 1 tablespoon cumin
  4. 1 teaspoon chili powder
  5. 1/2 teaspoon cardamom
  6. 1/2 teaspoon cayenne pepper
  7. 1-1/2 teaspoon turmeric
  8. Hing (asafoetida) – one pinch, no more
  9. Ginger
  10. Onions
  11. Garlic
  12. Meat and/or vegetables, as desired

Chicken based curry:

  1. 2 onions
  2. 1/2 teaspoon aniseed
  3. 1 teaspoon ground garlic
  4. 2 garlic cloves
  5. 1 ginger stem
  6. Pinch of cumin
  7. 1/2 teaspoon jeera powder
  8. 1/2 teaspoon dhana (dhuna) powder
  9. 1 teaspoon mixed herbs
  10. 1 teaspoon dry parsley
  11. 1 tablespoon curry powder
  12. Chicken pieces, enough for four persons
  13. 2 large potatoes
  14. 2 tomatoes
  15. Greek yogurt (or mass)
  16. Some mint leaves, fresh
  17. Some dhuna and curry leaves, fresh

Method 1:

Basic curry

 

  • Heat oil in a pan until it is hot but before it is smoking.
  • Add the coriander, cumin, chili powder, cardamom, cayenne pepper, turmeric, and hing to the oil.
  • Saute some ginger, onions, and garlic in the hot oil. From there, add whatever you want to eat and cook it, whether it’s chicken, beef, or vegetables.
  • Eat your delicious curry (over rice or not).
  • Finished.

Method 2:

Chicken curry

  • Heat some oil in a pot. Add the aniseed. Let fry until the oil releases the scent of the aniseed.
  • Add in the onions garlic and ginger. Let fry a little.
  • Add in the cumin powder, jeera powder and dhana powder. Let fry.
  • Add in the chicken, potatoes, mixed herbs and dry parsley. Let it cook for 15 minutes.
  • Add the curry powder, tomatoes and salt. Let the curry cook some more.
  • Once that is done, chop the mint leaves into fine pieces. Combine with half a finely chopped onion. Add it to the mass or yogurt. Toss it in the pot and allow to cook.
  • Once the curry is cooked, turn stove to a low heat. Add the fresh dhana and curry leaves, stir through.
  • Serve. Serve with rice and naan.
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