Best Curry Recipes
For the masala spice mix
For the curry
Place whole spices including bay leaf and dried chilli into a pan and toast over medium heat until they are fragrant. Remove from the heat and move into a spice grinder or a pestle and mortar (if you haven’t got one, they are easy to obtain in most Asian grocery stores and you will not regret the small investment ), pound the spices to a powder and set it aside.
In a bowl mix the chicken pieces with ginger, onion, garlic, turmeric and oil, set aside to marinate for at least 30 minutes.
Heat a non-stick pan over high heat, add the marinated chicken pieces and cook turning the pieces over until they are sealed and are starting to lightly brown.
Add the tomatoes, curry leaves, 1/2 of the amount of the earlier made spice mix, salt and sugar. Stir well and cook for 20 minutes stirring occasionally. Add capsicum, fenugreek leaves, paprika and more of the spice mix if needed and stir well. Cook for further 30-40 minutes over a low heat stirring occasionally to make sure it doesn’t stick to the pan. Once the chicken is cooked through add the cream. Taste the curry to ensure there is enough salt and sweetness in it and adjust as desired. Enjoy.
This curry freezes well and tastes even better the next day. If you have a left-over spice mix, then keep it in an airtight container until next time. It will retain its flavour for a few weeks. You may add more vegetables to your curry, such as carrots, pumpkin, sweet potato or cauliflower or any other vegetable you think will be suitable.