Indian Curry Recipe
Calories: 25
Adjust Servings Here: 4 servings
Description
Have you ever wanted to make a fuss-free Indian curry that does not include a long list of ingredients and has a much simpler process? Well, you are in luck. This is exactly that simple, easy, quick yet delicious recipe no matter what protein you choose. And It can also be altered to substitute vegan, gluten-free, dairy-free, or any other allergen you may have.
Ingredients
Main dish
- 1 lb (500 g) Protein - Chicken, beef, lamb, turkey, vegetables, or cooked chick peas lentils or beans etc
- 2 tbsp (30 ml) Cooking oil
- 1 tbsp Ghee Optional
- 1 large Onion finely chopped
- 4 large Garlic cloves finely chopped
- 1 large Tomato finely chopped
- 3 inch Fresh ginger finely chopped
- 3 tbsp (18 g) Curry powder
- ½ tsp Garam masala
- 1 cup (240 ml) Coconut milk or Greek yogurt
- 1 cup (240 ml) Broth, stock or water
- ½ tsp Kosher salt
- ¼ tsp Black pepper powder
- 1 - 2 tbsp Lemon juice
For serving
- 4 cup (750 g) Basmati rice
- 8 large Chapati, or
- 8 large Naan or
Instructions
- Sauté - In a Kadai or heavy bottom saucepan, heat the oil and ghee on medium heat. Sauté the onions, ginger, and garlic until the onions are translucent. Then, add the chopped tomatoes and saute another 2 to 3 minutes until they are soft and mush Pro tip - Give the veggies time to sauté, sweat, and become flavorful. Don't rush this process.2 tbsp Cooking oil, 1 tbsp Ghee, 1 large Onion , 4 large Garlic cloves, 1 large Tomato, 3 inch Fresh ginger
- Spices - Next, add the spices and ¼ cup water. Sauté for two minutes until fragrant. Pro tip - Keep stirring frequently to prevent it from burning adding a few more tablespoons of water as necessary.3 tbsp Curry powder, ½ tsp Garam masala
- Protein - Next, add the protein and coat well with the spices. Then, add the coconut milk or Greek yogurt. Pro tip - If you are using chicken, beef, or lamb, stir until the meat is no longer pink (about 2 to 3 minutes) before adding the milk or yogurt.1 lb Protein - Chicken, beef, lamb, turkey, vegetables, or cooked chick peas lentils or beans etc, 1 cup Coconut milk
- Gravy - Next, add the broth, stock, or water. Season with salt and pepper. Then, add lemon juice and bring to a boil.1 cup Broth, stock or water, ½ tsp Kosher salt, ¼ tsp Black pepper powder, 1 - 2 tbsp Lemon juice
- Simmer - Cover the pan and simmer until the protein is tender. - White meat, like chicken and turkey, will usually take between 15 to 20 minutes. - Red meat, like beef and lamb - about 30 to 40 minutes.- Vegetable will depend from 10 to 20 minutes (use a fork to check for tenderness).- Chickpeas, lentils, and beans are best used precooked. So they will need only 20 minutes of simmering. Pro tip - Make sure to stir at intervals adding 1/4 to 1/2 cup water, if necessary.
- Finish - Taste and adjust seasoning. Garnish with fresh chopped cilantro. Serve with fresh basmati rice, chapati, roti, or naan bread.4 cup Basmati rice , 8 large Chapati, , 8 large Naan
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen