Curry Oooolala!

I love me a good curry. I usually prefer Thai curry, but Indian curry has started to really grow on me. I love the spices, I love the aroma and the easy way it can be made once you just get the hang of the spice mixture. It's so so easy to make at home. 
I prefer to use an electric skillet to make my curry because it tends to contain the spice smell and then when I'm done cooking it, I can take the skillet outside. If you love your house to smell like warm lovely spices for a week then by all means cook directly on your stove top. I'm just being real!

Here is an EASY PEESY beginner curry

Butter Chicken with Veg

For chicken & marinade: Place everything in a plastic bag and let chicken sit in fridge 24hrs
2lbs boneless, skinless chicken breast cut in 1" - 2" cubes
2 tbsp lemon juice
2 cloves garlic, minced
1 tbsp garam masala
1 tsp kosher salt

For sauce:
2 tbsp cup vegetable oil or coconut oil
1 cups chopped onion (I do thin slices)
2 tbsp coarsely chopped garlic
2 tbsp garam masala
2 tsp paprika
1/4 tsp cinnamon
2 tsp kosher salt, or to taste
2 cups no-salt-added canned crushed tomatoes
1/4 cup golden raisins
2 tbsp butter cut into small cubes
     Mixed veggies like sliced tomato, potato, carrot, cauliflower, zucchini
Chopped cilantro
Plain Yogurt

Heat oil over medium heat in a large saucepan or dutch oven. Add onions and slowly cook until golden, about 20 minutes, reducing heat if they are getting crispy or browning quickly.
Add garlic and cook until fragrant, about 1 minute. Stir in garam masala, paprika, cinnamon and salt; cook 1 minute more. Add tomatoes; cook 2 minutes. At this point I add this sauce mixture to the blender or use my immersion blender and make it smooth. 

Add chicken to the skillet with a little bit of oil and brown on all sides. Add sauce back into the chicken and simmer until the chicken is completely cooked through. As I add the chicken in, I also choose to add veggies. Some like to just steam veggies which is fine, but my family prefers the veggies cooked with the chicken and in the sauce, it's up to you. I add small potatoes, zucchini, cauliflower, carrot and golden raisins. Do not boil the sauce, just keep it at a gentle simmer. 

When the veg it tender and the chicken is fully cooked, top with butter slices and let it melt in. You can also stir in some yogurt or serve it along the side and a sprinkle of cilantro. Enjoy!

Indian Smashed Potatoes with Mint Coriander Chutney
Red, white or any variety of small potato
1 metal spatula or the back of a metal measuring cup
Coconut oil or canola oil for, very little 
    seasoning mixture:
                          course salt
                          curry powder
                          garam masala

In a non stick pan, add potatoes and cover the bottom with water. Cover potatoes with a lid, leaving a little corner open to steam. Cook on high to a rolling simmer until all the water has evaporated. The potatoes should be tender when a knife is inserted into them, but not mushy. Remove potatoes to a plate and heat the skillet on medium high adding coconut or canola oil. Add potatoes back to pot, use the back of your spatula or measuring cup and lightly smash each potato carefully not to break the potatoes. Sprinkle with seasoning mixture and roast them in the pan until they are browned. Serve with chutney and a little yogurt sauce seasoned with lime or lemon. 
                         


Chutney
1 cup fresh chopped mint leaves
1 cup fresh chopped coriander/cilantro leaves
1 green chilli ( add more chillies if you want the chutney to be spicy)
1/2 inch ginger
1 tsp cumin powder
1 or 2 tbsp lemon juice
salt or black salt or rock salt

Mix everything into a blender or immersion blender and keep in an airtight container. 






 
Check out some of my other recipes here

http://keepitinthepantry.blogspot.com/2015/02/sweet-spicy.html