I adapted several recipes, added extra spices and came to this! Serve with nan bread and basmati rice.

Tam's Basic Curry

1. Heat olive oil in a skillet over medium heat. Saute onion until lightly browned.

3 tablespoons olive oil - really, use it all to coat the spices
1 small onion, chopped

2. Stir in stuff and continue stirring for 2 minutes. If your spices are whole, then crush or food process them so you don’t have hard lumps in your curry.

2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1/2 teaspoon nutmeg
1/2 tea ground black pepper
1/2 tea cumin
1 bay leaf
1/2 teaspoon grated fresh ginger root OR less than 1/2 tea ground ginger
1.5 tablespoon white sugar
½ tea used this time OR 3/4 teaspoon salt to taste
?? garam masala spice powder
½ tea fenugreek
½ tea cardamom
¼ tea white pepper

3. Add & bring to a boil. Then reduce heat, and simmer for 20 to 25 minutes.
2 tablespoons tomato paste
1 cup plain yogurt
3/4 cup coconut milk, or 1 can
Pick one or more of the following:
2 skinless, boneless chicken breasts - cut into bite-size pieces
extra firm tofu, drained, cut into small pieces and sautéed with olive oil
veggies (broccoli, cauliflower, bell peppers, mushrooms….)

4. Remove bay leaf, and stir in this stuff. Simmer 5 more minutes.

1/2 lemon, juiced
1 teaspoon cayenne pepper
chilli paste, about 1 teaspoon

5. Serve topped with:
chopped parsley or cilantro

1 comment:

Ellen said...

If this is your basic curry, then can I see your complicated curry? ;)