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Indian Chicken Curry II
June 06, 2005

I used this recipe when I made curry myself for the first time ever. I loved it! Absolutely wonderful. Having experimented with the recipe since that first experience, I suggest trying out a different first step. In a dry pot pre-heated to a medium heat, first roast the curry powder for a minute or until browned, stirring constantly. Add the paprika and the cinnamon, and ginger stirring constantly. (I do not add the sugar) Then add the garlic, bay leaf, and onions, and drizzle the olive oil over top. You can do this with about 1 1/2- 2tbsp. of olive oil. Continue as per the recipe. I found that that extra first step enriches the flavor of the curry powder and makes for a fuller-bodied/ slightly spicier curry. Amazing recipe and I will definitely use it again and again! - Nadia

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