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: 60 minutes (25 prep + 35 cooking) Serves: 4
If necessary, cook/prep the chicken and caramelize the shallots.
Step 1: Prepare spices
- 3/8 tsp fenugreek seeds
- 1.25 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp turmeric powder
- 1/2 tsp paprika
- 1/4 tsp cayenne powder
- 1/4 tsp whole cloves
- 1/8 tsp cardamom seeds
- 1/4 tsp cinnamon powder
- 1/2 tsp ground fenugreek leaves
- 1/2 tsp peppercorns
- a few small pieces of star anise
Step 2: Make curry
- 4 tbsp chicken fat
- 2 tbsp ghee
- 3 cups yellow onion, diced
- 3/4 tsp cumin seeds
- 1 tsp salt
- 1/6 cup golden raisins
- 2 tsp minced garlic (try 3?)
- 2 tsp minced ginger
- 2 Tbsp caramelized diced shallots
Heat the fat and ghee in a large pot. Add the onions and cumin seeds, and cook on medium-low heat for at least 20 minutes, until the onions are very soft. Add the salt, raisins, garlic, and ginger, and cook for a few minutes more. Add the curry powder and 2/3 of the garam masala and cook for another minute or two.
- 1 cup water or chicken stock
- 2 tsp lemon juice
Add the water and lemon juice, remove from the heat, and blend into a smooth gravy.
- 1 lb cooked dark-meat chicken
Add the chicken to the gravy, bring the gravy to a simmer, and cook until the chicken is warmed through.
Step 3: Cook rice
Go back in time and make basmati rice.
Step 4: Finish it up
Remove the curry from the heat.
- 1/4 cup heavy cream
Mix the cream and remaining garam masala into the curry.
Serve over basmati rice. Optionally garnish with fresh cilantro.