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.
- 1 onion, chopped
- 2 tbsp butter
- 450g (1 lb) chicken pieces, skinned
- 1 tsp garam masala
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp turmeric
- 1 tsp cumin powder
- 2 tsp coriander powder
- ⅔ cup plain yogurt
Fry the onion (and garlic if you don’t have garlic powder) in butter until soft. Add the chicken and all the spices, and cook for 3-5 minutes on med-high. This will look very dry.
Add the yogurt and cook for 10-15 minutes, after which turn the heat down to med-low and cook until the chicken is tender. If it dries out, or starts to burn, add a tablespoon of milk. Repeat as necessary until the chicken is cooked through. The result should be similar to the image above, a liquid curry sauce with chunks of tender chicken.
Serve with Basmati or other long grain rice.