Indian food has to be one of my favourite things to eat (munch, gobble, devour). I love everything Indian, I love the country, the people and their food. They really embrace colours, the ingredients are so bright and colourful and the way they blend and use spices is magical. While I didn’t grow up on an Indian diet I grew up watching Indian movies. It was my mum who introduced us to these spectacles. She loved them and she would take us to see the latest attractions at the cinema (yes, they played them in the cinema in Israel when I was growing up). She loved the musicals in particular and she would take us to watch them in the cinema (looooong before it was called Bollywood). While I didn’t understand a word I loved watching the beautiful women in their colourful saris dancing on the giant screen, mesmerised by their glittering jewellery that jiggled and danced as they leapt and glided and gyrated like divas. I am sure that’s where I get my love for big bits of bling from.
I discovered Indian food as an adult when I went to visit that wonderful land and it has been a love affair ever since. I simply couldn’t get enough of it (maybe I’ll write a book one day Dalbahrt and me.)
I have been wanting to make an authentic tasting Indian chicken curry without dairy or coconut milk for aaaages and for the birthday of my partner (who also Loves Indian food) I managed to find a recipe, tweak it A LOT and create the most delicious chicken curry that the WHOLE family can enjoy. This curry will transport you to India, it’s super flavoursome, will satisfy your curry cravings and hit the curry spot! Love, love, love this dish.
1/3 cup of oil
2 large onions
2 truss tomatoes, large size
1 kg chicken thigh boneless
2 teaspoon salt
½ teaspoon black pepper, ground
1 ½ teaspoon turmeric
2 teaspoon sweet paprika
2 teaspoon Garam masala spice
1 ½ teaspoon coriander powder
2 ½ teaspoons Indian curry
1 teaspoon whole coriander seeds which I crushed
1 teaspoon cumin seeds which I crushed
10 cloves garlic, crushed
45g piece of ginger (after it has been peeled) grated
1-2 red rlong rchili pepper cut into pieces (optional)
1 bunch of fresh coriander finely chopped
I didn’t add water, the only time I used water was to deglaze the pan, using 2-3 tablespoons at a time when I wanted to deglaze
Place the onions in a food processor and pulse until finely chopped but not blended.
Heat a heavy-bottomed pan or Dutch oven over medium-high or high heat (depending on your stove). Once hot, add the oil and chopped onions. Sauté on low-medium heat until the onions turn golden (12-15 min). Meanwhile, in the same food processor, add the tomatoes and pulse to chop into a rough purée. Deglaze the pan with 2 tablespoons of water.
Once the water dries up, add the garlic and ginger and sauté until the raw smell disappears and the onions deepen in colour (1 min). If needed, deglaze the pan again with 2 tablespoons of water.
Add the chicken and 1/4 t tablespoons of salt and cook until it changes colour, about 5 minutes.
Add the whole crushed spices and ground spices, remaining salt and red chili pepper. Sauté for another 2-3 minutes. Deglaze the pan if the bits start to stick to the bottom.
Add the tomatoes and stir for another 2-3 minutes, stir in 1/2 of the finely chopped corrianderCover the pan to bring the contents to a gentle boil.
Once it begins to boil, turn the heat down to a simmer (low or low-medium). Cover and allow the curry to cook for 20- 25 minutes, stirring once or twice in between. The chicken should be very tender.
Garnish with remaining chopped coriander. Serve with rice or naan or both!