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Indian Chicken Curry II
May 02, 2010

This whole recipe is upside down. First of all you need to fry the whole spices. Use vegetable oil for Indian cooking, you want the oil to taste of these spices, not olives!. It is the taste of the spices in the oil (whether whole or ground), that seperates high quality fare from stuff in glass jars and plastic packets. Use 1" cinnamon stick instead of ground cinnamon, taste is far superior, put this in with the bay leaf (though 2 is probably better) and if you want more taste, 4 or 5 bruised cardomoms and a couple of cloves. All these need to go straight into very hot oil, the spices will pop and splutter and release their flavours into the oil. Should only need a minute or so, but if you have heat too low you will need to use your nose!. Next add onion, garlic and ginger together, this will stop the garlic and ginger from tasting raw and allow them to release their flavours. Lower the heat, but still keep it medium high. Once onion etc is done add ground spices, let them touch the bottom of the hot pan (stirring), they will brown somewhat and they won't taste raw, do this for about a minute (again, use your nose!). Do the same for the tomato puree, it browns, taste improves. I would let the yoghurt integrate and cook a bit before adding the coconut milk. I don't why you would need to remove the bay leaf... The above..frying spices etc is Indian food 101 and can be used in all recipes and will produce "that" taste you are after (spices integrated into the oil!).

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