Which Curry Is Least Spicy Recipes

SPICY CHICKEN CURRY

Steps:

• Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
• In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
• After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.

SPICY CHICKEN CURRY

Steps:

• Skin the chicken if required and cut into bite sized pieces.
• Heat the oil in a saucepan and gently fry the onions for 2 - 3 minutes until beginning to soften. Add the peppers and cook for another 2 - 3 minutes then stir in the chopped garlic.
• Stir in the garam masala,cumin, ground coriander, turmeric, dried chilli, ginger and fresh or chilli paste and stir well.
• Add the chicken pieces and stir to coat in the spice mixture and continue cooking the chicken until it has changed colour, stirring frequently.
• Stir in the water and add the stock cube. Then stir in the chopped tomatoes, tomato purée and sugar. Bring to the boil, stirring constantly then reduce the heat and simmer gently for about 30 minutes.
• Season to taste with salt and pepper, stir in the chopped coriander and serve.

HOMEMADE CURRY POWDER SPICE MIX

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.

SPICY CHICKPEA CURRY

Steps:

• In a deep sided pot over high heat, add the olive oil and onions. Cook for 2 - 3 minutes to brown the onions. Reduce heat to medium and continue to cook for a further 10 - 12 minutes until onions are very soft.
• Add the ginger, garlic, chili, turmeric, coriander and cumin. Give a really good stir and let the flavours infuse for about 2 -3 minutes.
• Add chickpeas and tomatoes. Stir well to coat completely. If using whole tomatoes, break them up with a wooden spoon. Stir, cover and reduce heat to medium low. Cook for a further 20 minutes.
• Remove lid and stir. If the mixture is very dry you can add 1/4(60ml) to 1/2(120 ml) of vegetable stock. Add the Garam Masala, lime juice and fresh coriander. Stir and let simmer for 2 - 3 minutes.
• Serve with Basmati rice and Nann bread.