Once you have learnt the art of making a basic, tasty, fresh curry sauce, you can’t go back to jars or ready made sauces, it is so simple and healthy, with guaranteed results every time.
So, I know you have a video of this recipe and the instructions are included on the curry masala pots, but here it is with lots of my tips to create the nation’s favourite curry.
Curry is always about cooking those onions well, (try grating them) ensuring you don’t burn your spices and sealing the chicken into the sauce, on a high heat without burning, to take on the great flavours, it’s just practice, keep a jug of water to cool the pan when necessary.
For the tastiest chicken curry, try the darker meat, the legs or thigh, preferably with the bone in, it’s juicier and more flavoursome than the breast. For this basic, starter curry, it’s not necessary to add ginger and garlic but if you decide to do so, add it to the onions, once they are soft, grate an inch of ginger and two garlic cloves crushed will be fine. Remember, if you have an upset tummy from eating curry, it will be most likely, from eating ginger and garlic that has not been cooked through.
Please, just have a go, spicing is the trickiest part and that has been done for you! I guarantee if you follow my step by step instructions, you will discover the freedom and love to create your favourite flavours with guaranteed results every time.
Instructions
Fry your onions in cooking oil and keep adding a splash of water to ensure you cook your onions until golden, make sure you don't burn them.
To speed up the onions, add some salt now.
A medium heat is good, too low and the onions become sweet, too high and they burn. If you decide to watch over them, then a higher heat is fine, just keep a jug of water close by to cool the pan down when needed.
It should take 15 - 20 minutes to cook the onions well if using ginger and garlic, this is the point to add them.
Just before adding the curry masala, make sure you have a jug of water ready.
Now's the time to add the curry masala mix and when adding it to the onions, pour in half a cup of water to create a sauce and stop the spices from burning.
Now, cook the spices through for about five minutes and add water if the pan dries out.
Keep an eye on the spices and ensure you keep stirring to stop the pan from sticking, always add a splash of water if need be.
Pour in tour tomatoes, (half a tin) and cook your sauce for five minutes.
You should have a rich, flavoursome sauce, add your RAW chicken into the sauce, keep the heat medium high and seal the chicken in the sauce, stir constantly and create the deep flavour in the chicken.
The sealing process take patience and little bubbles of fat will start to appear in about five minutes and that's when you add an extra mug of water and simmer until the chicken is cooked through.
If you are not sure if the chicken is cooked through, use a temperature probe and ensure the chicken is 75°c.
Finishing your curry.
You have the most basic version and this is where you may like to add a little knob of butter, a squeeze of lemon, a drizzle of cream and I always like to add fresh coriander.
Enjoy your curry, serve with fresh chapaties or rice as an easy everyday meal!
FAQs
If you want to bring a bit of heat to the curry, try adding some chili powder or cayenne pepper. If you want to add a bit of smokiness, try adding some smoked paprika or cumin.
What is the secret ingredient in Indian curry? ›
TURMERIC. That is the go to spice in any South Indian kitchen to enhance a dish.
What if my curry isn't spicy enough? ›
What if your curry isn't spicy enough? Add a bit of cayenne, dried chile powder, or fresh chiles to boost the heat. If your curry is too hot, add coconut milk or yogurt to your sauce.
How do I spice up my curry? ›
Fixing cooked curries and gravies is no less than a challenge, but a simple way to do so is by adding freshly chopped herbs like coriander, basil, fenugreek leaves, spinach, mint leaves. The fresh flavour of these herbs can instantly elevate the taste and texture and give them a health twist.
What are the best spices to add to curry? ›
Twelve Essential Herbs and Spices for Making the Perfect Curry
- 1) Coriander leaves. Fresh coriander leaves contribute to taste and aroma, as well as working well for a chutney base when ground to paste. ...
- 2) Curry leaves. ...
- 3) Fenugreek leaves. ...
- 4) Ginger. ...
- 5) Chillies. ...
- 6) Chat masala. ...
- 7) Tumeric and Paprika. ...
- 8) Saffron.
Onion, Garlic, and Ginger: One of our favorite tricks learned from Indian cuisine is to puree fresh garlic, ginger, onion, and water before cooking the puree in oil or ghee. This flavorful base adds so much to our chicken curry. We don't recommend swapping the fresh garlic and ginger for dried in this recipe.
What is the secret to perfect curry? ›
Sizzle your spice:
Kick off your curry by heating whole spices in hot oil to unleash their flavor. Choose from cardamom, cinnamon, cloves, and seeds for the perfect base to your dish. Fresh spices are the best choice and will keep for longer in the freezer.
How do you make curry taste like a restaurant? ›
Simple suggestions for restaurant good quality curries:
- Fry your onions till they are golden brown.
- Fry your spices but don't burn them. ...
- Use good quality spices. ...
- Seasoning. ...
- Use fatty yoghurt (greek style works) in curries to make them richer. ...
- Patience. ...
- Use a neutral vegetable oil. ...
- Experiment.
The spices and the basic ingredients like ginger, garlic, onion, and tomatoes make the curry more flavourful and delicious.
Does coconut milk make curry less spicy? ›
Coconut milk or cream
Coconut milk is a vegan option for all curries. You can also try adding a splash of milk, if that's all you have to hand. Milk contains a protein called casein which actually breaks down capsaicin and makes it less spicy – both full-fat and skimmed do the trick nicely.
Curries can be bland if you haven't used enough of the base aromatics of garlic, ginger, and onion. The onion should be caramelized in oil until well browned and flavorful. Spices should not be old enough to lose potency and preferably should be toasted and ground yourself.
Does lemon juice make curry less spicy? ›
For those seeking to learn how to cool down a spicy curry, a final tip is to use acidic flavours. Lemon juice, lime juice or vinegar can take away some of the intensity of chilli heat.
What is the secret ingredient in curry? ›
Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.
What liquid to add to curry? ›
You can make a curry less spicy by adding coconut milk, cream, yoghurt, or sour cream to your curry dish while cooking. These cooling ingredients aim to reduce the heat of your curry by spreading out the spice. Coconut milk is best used in coconut-based curries to complement the flavours.
How do you adjust the spice in chicken curry? ›
Add the juice of half a lemon or a lime, 1–2 tablespoons (15–30 mL) of vinegar or tomato sauce, or ¼ cup (50 g) of fresh tomatoes or pineapple to the curry, and see if the spiciness is reduced. Taste the curry after each addition to check how spicy it is before adding more ingredients.
What to add if chicken curry is spicy? ›
Yogurt or soured cream
A dollop of yogurt or soured cream works wonders on Indian-style curries and your chilli base if you have really gone overboard with heat.
How do you adjust the spice in a curry? ›
Adding citrus or vinegar provides a tangy flavor that balances the heat. Yogurt or sour cream can cool down the curry. Adding a pinch of sugar or ketchup can counteract the spiciness. Starchy foods like potatoes or rice can absorb heat.
How to add spices to curry? ›
Heat oil or ghee and add whole spices like cumin seeds, curry leaves, mustard seeds or fenugreek seeds. Let them sizzle and release their aroma before adding your other ingredients.
What spice gives curry its flavour? ›
A curry mix has a warm, robust spicy taste as a result of combining roasted and grounded coriander seeds, turmeric, cumin and chili peppers. Other spices commonly found within the blend are fenugreek, clove, mustard, black pepper, nutmeg or ginger.
