Likely when most people think of curry, they think of something like this. In Britain, it might have the addition of peas. I would think that you could add all sorts of vegetables to help soak up the curry sauce - like potatoes, broccoli, large chunks of onion, etcetera.
It may not be the prettiest of foods, but chicken curry is flavourful and satisfying.
Traditionally, this is made with paneer, an Indian white soft cheese usually presented in cubes. At the recommendation of the 1987 Dairy Diary, I tried using cottage cheese instead. I found that it’s best to put the cheese in after you remove the pot from the heat, otherwise the cheese melts into larger chunks. However, the result is very similar to paneer without having to make your own or buy from a specialty store.
Chick pea paneer is a relatively mild curry. I would recommend it for introducing people to Indian cuisine.
Although I wasn’t a fan of spicy food as a kid, daal was one of my favourite Indian dishes. It can be prepared to your liking, from very bland to mouth burning hot. Serving it with naan bread can cut the spice and make it a lot more interesting, although it goes quite well with rice and curry.
This is an easy meal to make, and vegetarian.
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