Sunday, October 3, 2010

Quick Curry with Chicken and/or Mixed Vegetables

  • 1 large onion, finely chopped
  • 3-4 cloves of garlic, chopped
  • 1 tbsp chopped ginger
  • 2 tbsp vegetable oil
  • 1 tsp turmeric powder
  • 1-2 tbsp chili powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 2 tsp ground fennel seeds
  • 1-2 tbsp garam masala
  • salt to taste
  • 4 cups diced chicken or mixed vegetables (potatoes, cauliflower, beans, peas, carrots)
  • 1 cup yogurt, whisked or heavy cream or coconut milk  (optional)
  1. Heat oil in a stock pot or wok and fry onion at medium-high heat until well browned.  Add garlic and ginger and continue heating for 2 min.
  2. Add all spices and stir for 1 more minute.
  3. Add chicken and/or vegetables and stir for 2 minutes.  Add 2 cups water and salt, stir well, cover and cook on medium heat until chicken/vegetables are well cooked.
  4. Add yogurt, cream, or coconut milk, stir well, and turn off heat when the mixture comes to a boil.
Serves 4-6

Curry powder is a mixture of  coriander, cumin, turmeric, chili powder etc and may be used to replace some of the spices.  Also, garam masala may be replaced by a mixture of cinnamon, cardamom, cloves, nutmeg etc.

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