Posted on 16 February 2017
This is my go to curry recipe from the January 2005 Gourmet Magazine issue.
Feel free to adjust the heat and the ingredients. I have made many variations of this recipe and it always works! Cook some basmati rice, heat some naan and have a wonderful Family Day!
Servings: 4 to 6
Prep time: 0:45
Total time: 1:00
• 1/2 stick (1/4 cup) unsalted butter
• 2 medium onions, finely chopped (2 cups)
• 2 large garlic cloves, finely chopped
• 1 tablespoon finely chopped peeled fresh ginger
• 3 tablespoons curry powder
• 2 teaspoons salt
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne
• 1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces (thighs work well here)
• 1 (14.5-ounce) can diced tomatoes
• 1/4 cup chopped fresh cilantro
• 3/4 cup plain whole-milk yogurt
• Accompaniment: cooked basmati or jasmine rice
• Garnish: chopped fresh cilantro
• Chopped spinach
• Chick peas
Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 30 minutes.
Just before serving:
If using, add frozen peas to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
Add shrimp instead of chicken at the end....cook for five to ten minutes
Add a can of chickpeas if serving this as a main dish. ( I drain and rinse the chickpeas and mashed half to thicken.)
Add chopped cooked spinach at the end.(kale works too!)
Excellent with cauliflower and peas for a vegetarian option. ...add the cauliflower at the spice stage, add the peas at the end.
Diced new potatoes at the spice stage are also good.