Indian Curry Powder Recipes

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CHICKEN CURRY RECIPE



Chicken Curry Recipe image

Simple Indian chicken curry made delicious, spicy and hot with minimum ingredients. This is a basic recipe that can be tried even by beginners. It pairs great with rice, roti or paratha.

Provided by Swasthi

Categories     Asian     Curry     Dinner     Indian     Main Course     Side     World Cuisine

Time 50m

Number Of Ingredients 18

½ kg chicken ((500 grams or 1 pound (preferably bone-in)))
2 to 3 tablespoons oil
1 cup onions ((3 medium onions) (fine chopped))
1 to 2 green chilies (slit (skip for less spicy))
1 tablespoon ginger garlic paste (or minced ginger garlic)
½ cup tomatoes ((2 medium tomatoes, pureed or finely chopped))
¼ cup yogurt ((substitute with 12 cashews or 3 tbsps poppy seeds, refer notes))
½ to ¾ teaspoon salt ((adjust as needed))
½ to 1 cup hot water ((or coconut milk))
2 tbsp coriander leaves (or mint leaves finely chopped)
¼ teaspoon turmeric powder
1 teaspoon red chili powder (or smoked paprika (½ tsp for less spicy))
1 teaspoon garam masala ((½ tsp more if needed, adjust to taste))
1 teaspoon coriander powder
1 bay leaf (or 1 sprig curry leaves)
4 cloves
2 inch cinnamon piece
3 green cardamom

Steps:

  • First heat oil in a deep pan, then add whatever whole spices you have - bay leaf, cinnamon, cloves & green cardamoms. Fry them till you get an aroma, just for a min.
  • Add chopped onions and chilies. Saute till the onions turn deep golden in color.
  • Next add ginger garlic paste and saute till you get a nice aroma. This just takes about a minute.
  • Then add tomatoes, turmeric and salt. Mix well and cook until the tomatoes turn soft & mushy.
  • Pour yogurt (or cashew paste), red chili powder, garam masala & coriander powder.
  • On a low heat, cook until the mixture smells good and the raw smell goes away.
  • Add chicken and coriander leaves. Fry till the chicken turns white or pale in color. This takes around 3 mins.
  • Cover and cook on a low heat for 3 to 4 minutes. This step is very important as the chicken absorbs all the flavors of the spices.
  • Meanwhile in a separate pot, heat up 1 cup water. Using cold water most times toughens the chicken so it is good to use hot water.
  • Pour hot water just enough to make a thick curry. Do not add too much water. Chicken curry will become runny. Sometimes chicken lets out lot of moisture. So use only as needed.
  • Cover and cook on a medium to low flame till the chicken is soft cooked and the curry turns thick.
  • Taste the curry & add more salt if needed.
  • You can also add another ½ tsp garam masala at this stage if you feel it is less in flavors.
  • Cover and cook on a low flame for 3 to 5 mins. When the chicken is cooked completely it will fall off the bone easily.
  • Lastly garnish with coriander leaves, cover and off the heat. Serve chicken curry with butter naan or jeera rice.

Nutrition Facts : Calories 417 kcal, Carbohydrate 10 g, Protein 33 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 126 mg, Sodium 143 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

HOMEMADE CURRY POWDER SPICE MIX



Homemade Curry Powder Spice Mix image

Make the most exotic blend of spice mix for your next Indian feast. This homemade Indian curry powder spice mix is a special blend with just the right mix and match in flavor and balance. Not too smoky and not too spicy. Personalize it with suggestions I give in each recipe and create the best Indian curry you ever tasted for your next meal.

Provided by Veena Azmanov

Categories     basic recipes     cooking basics     Dinner     Lunch

Time 2m

Number Of Ingredients 14

2 tbsp Coriander powder
1 tbsp Cumin powder
1 tbsp Turmeric powder
1 tbsp Cayenne (mild or hot)
1 tbsp Smoked sweet paprika (for color)
1/2 tsp Ground ginger
1/2 tsp Pepper powder
3 tbsp Dry coriander seeds
1 1/2 tbsp Dry cumin seeds
1 tbsp Turmeric powder
2 large Dry whole paprika (hot or mild)
3 large Dry smoked paprika (Sweet for color)
1/2 tsp Ginger powder (optional - I usually add fresh in my recipe)
10 corns Black peppercorns

Steps:

  • Combine all the spices in a small spice jar. Give it a good mix.
  • Store at room temperature for up to 3 months.
  • Add the whole paprika in a frying pan and toast them over med-low heat for a minute.
  • Then add the whole spices and toast them for a minute more until fragrant.
  • You will start to get the beautiful aroma of spices
  • Take it off the heat and let cool until barely warm.
  • Place all the whole and powder spices in a spice blender and blend until smooth
  • Pulse it a few times until finely ground.
  • Store in an airtight spice jar for up to three months.

Nutrition Facts : Calories 102 kcal, Carbohydrate 17 g, Protein 4 g, Fat 4 g, Sodium 27 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving

BEST CURRY POWDER



BEST Curry Powder image

The ultimate curry powder, this blend is an absolute feast for the senses and hands down beats anything you'll find at the store!

Provided by Kimberly Killebrew

Categories     condiment     Seasoning Blend

Time 10m

Number Of Ingredients 13

1/4 cup coriander seeds
4 teaspoons cumin seeds
1 tablespoon fennel seeds
1 teaspoon fenugreek seeds
1 teaspoon black peppercorns
1 teaspoon yellow mustard seeds ((optional, for added heat))
4 small dried red chili peppers
4 dried curry leaves ((can substitute 1 large bay leaf))
2 tablespoons ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Steps:

  • Heat a skillet over medium heat and roast the whole spices and curry/bay leaves for a few minutes until very fragrant. Be careful not to scorch the spices or they will be bitter. Let the spices cool completely. Place the whole spices in a spice/coffee grinder along with the remaining ingredients and grind until you get a fine powder. Store the curry powder in an airtight jar in a dark, cool place. Will keep for several months but for best flavor use within a few weeks. Makes approx. 1/2 cup of curry powder.
  • To Make Curry Paste: Combine 1 tablespoon of curry powder with 1 tablespoon of water and 1 tablespoon of oil and mix together. You can also add some finely minced garlic and ginger. (You can use larger quantities of the paste ingredients and puree everything together in a blender.) For a Thai curry paste replace the water with fish sauce and add a squirt of lime juice.

Nutrition Facts : ServingSize 1 tablespoon, Calories 23 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 146 mg, Fiber 2 g, Sugar 1 g

HOMEMADE HOT MADRAS CURRY POWDER



Homemade Hot Madras Curry Powder image

Provided by Dan Toombs

Categories     Spice Masala

Time 30m

Number Of Ingredients 14

6 tablespoons coriander seeds
6 tablespoons cumin seeds
4 tablespoons black peppercorns
2 tablespoons fennel seeds
2 tablespoons black mustard seeds
1 x 5" piece of cinnamon or cassia bark
4 x Indian bay leaves (leaves from the cassia tree)
3 tablespoons fenugreek seeds
3 star anise
20 curry leaves
15 cardamom pods
2 tablespoons turmeric powder
8 Kashmiri dried chillies
2 tablespoons hot chilli powder (optional)

Steps:

  • Roast each of the different whole spice types individually as different spices roast faster than others.
  • In a dry frying pan, roast each spice until they become fragrant. The curry leaves need to dry out and become lightly browned.
  • Transfer the spices to a bowl to cool.
  • When cool, grind them together into a fine powder in a spice grinder. You can also use a pestle and mortar but spice grinders make things a lot easier.
  • Add the turmeric powder and chilli powder to the blend and stir to combine.
  • Store in a dark location in an airtight container and use as required.
  • Use within three months.

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