Indian curry is a complex and flavorful dish that has intrigued me for years. The blend of spices and the rich, creamy sauce make it a favorite in many households around the world.
I start by preparing the spice blend. A typical Indian curry powder contains a mixture of turmeric, cumin, coriander, cardamom, cinnamon, cloves, and chili powder. I toast the whole spices in a dry pan until they release their fragrant aromas and then grind them into a fine powder.
For the base of the curry, I heat oil in a large pot and add chopped onions. I sauté the onions until they are golden brown. Then, I add minced garlic and ginger and cook for a few more minutes. Next, I add the spice blend and stir it well, allowing the spices to coat the onions and cook for a minute or two.
The main ingredient in the curry can vary. For a chicken curry, I add pieces of chicken and brown them in the spice mixture. I then pour in a can of crushed tomatoes and some water. I let the curry simmer for about 30 – 40 minutes until the chicken is cooked through and the sauce has thickened. If making a vegetable curry, I add a variety of vegetables like potatoes, carrots, peas, and cauliflower. I cook the vegetables until they are tender in the spiced sauce.
To give the curry a creamy texture, I sometimes add a can of coconut milk. This adds a richness and a slightly sweet flavor. I also adjust the seasoning with salt and a squeeze of lemon juice.
Indian curry is traditionally served with rice or naan bread. The fluffy basmati rice soaks up the delicious sauce, and the warm, soft naan is perfect for scooping up the curry. The spicy and aromatic flavors of the curry are a true indulgence for the senses.