Underground Journal

Making the Perfect Simple Chicken Curry

Chicken curry has become one of the most popular dishes served, or made at home, in the UK, becoming almost as synonymous with Britain as the traditional “fish and chips”. Its origins stem from the Indian subcontinent – India, Pakistan and Bangladesh. Adding spice to recipes in America has seen Mexican influences introduced, especially in Texmex cooking; and curries appearing in the western US and spreading nationwide, originating in Thailand and China. The oriental curries have a very different flavor to the Indian ones. If you want to try out a simple chicken curry recipe, Indian style, then here are some tips.

Firstly, use a heavy bottomed saucepan or wok. Melt a little butter and oil – any kind of cooking oil will do. Then add sliced onion. The onion is what adds depth to the flavor of a chicken curry, and for the best results, you need to make sure you get this bit right. It takes about 30 minutes on a low or medium heat to get the onions soft, and a deep golden brown. If you burn them at this point, start again, otherwise the burnt flavor will permeate the whole recipe and ruin it.

You can use pre-made commercial curry powders, as many types are available these days – you could start with a mild Madras, or if you are into your spicy dishes and want a little more fire, then perhaps try the hot Madras curry powder. For the more adventurous, you can make your own curry powder from single herbs and spices; think cumin seeds, corriander, cardamom, cinnamon, turmeric, pepper and chili powder. The tip here, especially when using the seeds is to dry roast them – as a spice mixture – on a griddle pan or in a small saucepan without oil. This roasting releases the flavors and aromas to produce an intensely flavored final result. Grind the mix to a powder with a pestle and mortar, or a grinder.

Once you’ve got your browned onions, add garlic and ginger, the spice mix or curry powder, some tomatoes and chopped cilantro. Then it’s in with the chicken and a little chicken stock and simmer until the meat is cooked. An easy chicken curry really doesn’t need to be difficult – but it is delicious!

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