Category: Indian

Okay, so creamy Indian chicken curry is a super simple and easy introduction to Indian cooking. It’s the first Indian recipe that my fiance learned to cook from my mom! It’s not SUPER authentic but not super un authentic either. It utilizes authentic techniques and flavors.

The recipe is straightforward once you understand certain basic steps and concepts.

Overall, you need to have the right spices and seasonings. That means you should get Indian Chili powder, specifically. Any turmeric, any garam masala, and any coriander powder works fine.

Below, you’ll see three other very crucial ingredients to this recipe.

The first is a ginger – garlic paste. This paste is just 1 part ginger 1 part garlic blended into a paste. We make it in large batches and store it in the fridge (it tends to turn a little green as it technically ferments). It smells heavenly when being made and when being cooked. If you don’t want to make and store this, you can just grate 1 part each of the ingredients to make the paste on the spot.

You’ll also need to get whole clove. You can find it in the Mexican aisle at most grocery stores. Don’t get ground clove, you’ll need to roast the clove for good flavor.

Finally, you’ll need cinnamon sticks. You can find these at the regular seasoning aisle but they are sometimes cheaper and better quality in the Mexican aisle as well.

Microwave the nuts in a bowl of water and let sit for at least 30 mins. Then peel the almonds (if you didn’t already get prepeeled almonds.)

When you blend the nuts and tomatoes, add a little bit of water. The best way to describe the consistency is like a smoothie bowl.

Having the right ingredients is most of the work, but there are a few more tips and tricks in the method of cooking that can help.

Once the oil is heated, cook the cinnamon and clove until fragrant and they begin to turn dark.

You want to cook the onions before you cook the ginger garlic paste or it will burn. Cook the onions until they are translucent and then add the ginger garlic paste.

Cook until the paste is fragrant and no longer feels raw.

Add the chili powder, turmeric, salt, and coriander powder. Add the chicken and cook.

Once the chicken is cooked, add the tomato-nut paste and stir. Add the water and stir. Add the garam masala

Cook and then taste. Add salt if you feel that it needs some. If you want it spicier add a little more chili powder.

Add a handful of chopped cilantro and stir.

Serve hot!

This creamy Indian chicken curry can be store in the fridge for a few days and reheated in the microwave or on the stove.