This curry is my attempt to duplicate the “Chicken Curry” from the Indian Cuisine restaurant in Gainesville, FL. This version is pretty darn close, but there’s still room for improvement.
Time: 25 minutes prep + 30 minutes cooking
Step 1: Prepare spices
- 3/4 tsp fenugreek seeds
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- 1.5 tsp turmeric powder
- 1/2 tsp cayenne powder
- 1/4 tsp savory
- 1 tsp coriander seeds
- 1 tsp whole cloves
- 1/2 tsp cardamom seeds
- 1/4 tsp cinnamon powder
- 1/4 tsp ground nutmeg
- 1/4 tsp ground black pepper (?)
Step 2: Make curry
- 3 tbsp ghee
- 3 cups yellow onion, diced large
- 1 tsp salt
- 2 tsp minced garlic
- 2 tsp minced ginger
- 1.25 cup water or chicken stock
Heat the ghee in a large pot. Add the onions and cook on medium-low heat for at least 20 minutes, until the onions are very soft. Add the ginger and garlic and cook for a few minutes more. Add the large batch of spices from earlier and cook for another minute or two.
Add the water, remove from the heat, and blend into a smooth gravy.
- 1 lb cooked chicken thighs
- 2 tsp lemon juice
Add the chicken and lemon juice to the gravy, bring the gravy to a simmer, and cook until thickened.
Step 3: Cook rice
Go back in time and make basmati rice.
Step 4: Finish it up
Remove the curry from the heat.
- 1/3 cup heavy cream
- 1/2 tsp ground cloves
- 1/4 tsp MSG
Mix these and the spices set aside earlier into the curry.
Serve over basmati rice. Optionally garnish with fresh cilantro.