Chicken Curry!

Picture of someone else's tasty Chicken Curry!

 
Slight adjustment of our family curry recipe can transform it into a much more modern masala style. We add tinned tomatoes and adjust the spices a bit. We leave out the Cumin seeds.

A lot of very distinct curry styles do have ingredients in common. But the quantities and especially the proportions of spices used gives very different results. And there, I think, lies the crux of curry making. The spices used vary little but the way you use them varies a lot. Changing the proportions of the same things that go into a Garam Masala mix can give you very different results. In a bigger way, for the whole of currydom, it's about getting the spicing right.

Yes you can chuck it all in and it will work but for a really good result that turns out like you meant it to be you have to be subtle about it. Well it makes sense to me that way at least.

Neither our basic family curry or basic lentil Dhaal recipes, which are already on this blog in their native versions, have turmeric in them (unless it's in your Garam Masala, which is unusual, that would be more of a 'curry powder' mix). No-one's saying don't add Turmeric - Oh no, it is a great idea but it's just not what we normally do. Adding a level teaspoon with the other spices will change the result quite a bit which is good for variety now and then. It will definitely bring colour to dhaal.

Watch out though, Turmeric stains worktops, wooden spoons and chopping boards in a big bad way. It does come off eventually but slowly with time.

For a tasty Chicken curry that isn't difficult at all:

About 350g Chicken. Breast, thighs or leftover roast chicken diced (Yes - or lentils!)
1 x Large cooking onion chopped
4-5 Garlic cloves thinly sliced (Knife skills test!)
1 x Heaped dessert spoon Garam Masala
1/2 x Level teaspoon ground turmeric
1 x Large can chopped tomatoes
2 x Chicken or veg stock cubes crumbled or chopped into fine bits that will dissolve easily. 
1 x Whole chilli per person or one teaspoon of dried chilli flakes or powder (or both - Yee-Har!).
Fresh coriander chopped
Oil

Same steps as family curry:

Cook the onion and garlic in the oil, then add the chicken and stir on the heat until it goes white and cooked looking on the outside.

Then add the spices and lime zest and stir well.

Now add the tomatoes. Check the amount of liquid here. It should look a bit runnier than you want it to end up because during cooking it will thicken. If you've used large cans of tomatoes then you should have plenty of liquid. In any case if it's not covering the chicken then just add a bit of water. If it's too runny then cook with the lid partly off. If you cook with no lid then you run the risk of it forming a skin in the middle of the surface. That won't hurt anything because you can stir it in but it looks horrid. Far better is to get the amount of liquid roughly right or at least within reason and then you can simmer with the lid on the wonk and it will reduce until you've got it where you want it.

That's it really. Just simmer carefully for 25 minutes, stir in the coriander, rest for ten minutes and then serve with bread or rice.

Coconut rice with cardamon works a treat here. Just add a big handful of dessicated (and unsweetened) coconut and five or six cardamon pods to cook with the rice. You probably have to check the amount of liquid left at the end of rice cooking a bit more carefully but the times don't change so just the usual technique for 'the absorbtion method' and add a bit more water if it needs it.