You can’t make curry in a hurry

Posted: November 25, 2010 in Curry

As soon as the weather drops a few degrees, I feel I have an excuse to cook those warming meals.  Living in Cairns, we only get two opportunities to do this, when winter swings around, or when it rains so much that it drops the temperature and takes the humidity out of the air.  Being November there is no chance of winter, however the rain, well it just gets heavier!  I love a good curry!  And I love trying new flavours.  So if you have a favourite be sure to send it to me 🙂 

Tonights meal is from Northern India, with a tomato and onion base full of flavour.  I accompanied it with Basmati rice and homemade Naan bread.

 Sindhi Chicken Curry

Serving Size: 12
Cuisine: Indian
Main Ingredient: Chicken

-= Ingredients =-
1 cup plain yogurt ; – room temp, stirred to a creamy consistency
1 teaspoon cornflour
2 tablespoons oil
2 cups finely chopped onions
1 tablespoon ginger root ; peeled & minced
1 tablespoon garlic ; – minced
4 teaspoons green chillies
12 large chicken thighs ; rinsed and wiped dry, chopped into cubes
1 tablespoon coriander powder
1 1/2 teaspoons cumin powder
3/4 teaspoon turmeric
3/4 teaspoon cayenne
800g diced tomatoes ; and juice
1/2 cup cilantro ; chopped
2 teaspoons salt ; or to taste
1 1/2 teaspoons garam masala
1/4 cup cilantro ; chopped

-= Instructions =-

  1. Stir yogurt and cornflour together until smooth. Set aside.
  2. In a large saucepan with a tight-fitting lid, heat oil over medium-high heat. Add onions and saut until beginning to color, 6 to 8 minutes. Reduce heat to medium and saut onions until dark golden brown, 10 to 12 minutes longer.
  3. Stir in ginger, garlic and chilies. saut for 2 minutes. Increase heat to medium-high. Add chicken and brown well, 6 to 8 minutes.
  4. Reduce heat to medium. Sprinkle coriander, cumin, turmeric and cayenne pepper over top of chicken. Mix well and cook for 2 to 3 minutes.
  5. Add tomatoes, yogurt mixture, 1/2 cup cilantro and salt. Mix well. Cover and bring to a boil.
  6. Reduce heat to low and simmer until chicken is no longer pink inside, about 25 minutes.
  7. Turn off heat. Stir in garam masala and 3 tbs. cilantro (or more cilantro to taste).
  8. Garnish with remaining cilantro before serving. Serve with rice or any Indian bread.

Recipe by: Suneeta Vaswani, Fiesta Culinary School, Jan. 2005

Notes: –

  • Add cornflour to yoghurt and bring it to room temperature before adding to any dish. This prevents curdling.
  • Powdered spices are very fragile. Use them right away and keep the heat down or you’ll lose the flavor.
  • “Never double the tumeric” when doubling a recipe. It will be too bitter.


Naan Bread

Serving Size: 7
Cuisine: Indian
Main Ingredient: Yoghurt

-= Ingredients =-
2 cups SR flour
9 tablespoons Greek-style yoghurt ; (230g)
2 tablespoons Milk

-= Instructions =-
Sift flour, add yoghurt and mix well.
Add milk and knead until smooth and dough is elastic. sometimes I add a little more milk.
Leave to rise for a couple of hours or so although most of the time I make it on the fly, it works fine.  Divide dough into 7 pieces and roll each one out to an oval shape about 18x13cm.
Place under hot grill until it browns and puffs up, then turn over and brown other side.
Brush with melted butter.

  1. Keryn says:

    I made a shonky version of butter chicken for dinner tonight so I am jealous of your curry. I have got to have a go at making Naan bread, I didn’t realise it used so few ingredients 🙂

  2. katsfoodporn says:

    Definitely Keryn the naan bread is so yummy and yet so easy! Was it my butter chicken recipe?

  3. Keryn says:

    No it wasn’t your Butter Chicken! It was a low-fat variety and whilst everyone enjoyed it it was NOT butter chicken.

    BUT – yes who has the yoghurt maker on so that she can have a go at the naan bread….

  4. Keryn says:

    that should be…. guess who has the yoghurt maker on…

  5. Kat says:

    Is the yoghurt maker well spent money? E loves yoghurt. What are you having with the naan bread?

    • Keryn says:

      Yeah I use it all the time, I got it as a birthday present from mum. I have tried making yoghurt from scratch but never go the consistency right and I don’t like the flavour of natural yoghurt so now I have ended up using the easiyo satchets which are cheaper than store brought (especially when you grab them on sale) but I have always got some in the cupboard which makes kids lunches so easy, put it in the yoghurt maker overnight and you have a kilo ready to go.

      The easiyo Banana and Caramel are to die for!!!! Not sure nutritionally how they stack up but as far as money and time saving they are winners!

  6. Keryn says:

    Oh yeah and seeing as how it is raining here today I’m going to head out to get some coriander and chillis and I’m going to make this for dinner tonight – Loving your blog

  7. Kat says:

    haha nice! Love to hear about winners 🙂 glad to hear you like it. Tomorrow nights is Butter chicken 🙂

  8. […] served mine with naan bread, steamed carrots and […]

  9. […] very easy to prepare. You can either buy the already made naan bread from the grocery store or make naan bread from scratch. I prefer to make mine as it is very easy. Although I do have a kitchenaid mixer which […]

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