Once you have learnt the art of making a basic, tasty, fresh curry sauce, you can’t go back to jars or ready made sauces, it is so simple and healthy, with guaranteed results every time.
So, I know you have a video of this recipe and the instructions are included on the curry masala pots, but here it is with lots of my tips to create the nation’s favourite curry.
Curry is always about cooking those onions well, (try grating them) ensuring you don’t burn your spices and sealing the chicken into the sauce, on a high heat without burning, to take on the great flavours, it’s just practice, keep a jug of water to cool the pan when necessary.
For the tastiest chicken curry, try the darker meat, the legs or thigh, preferably with the bone in, it’s juicier and more flavoursome than the breast. For this basic, starter curry, it’s not necessary to add ginger and garlic but if you decide to do so, add it to the onions, once they are soft, grate an inch of ginger and two garlic cloves crushed will be fine. Remember, if you have an upset tummy from eating curry, it will be most likely, from eating ginger and garlic that has not been cooked through.
Please, just have a go, spicing is the trickiest part and that has been done for you! I guarantee if you follow my step by step instructions, you will discover the freedom and love to create your favourite flavours with guaranteed results every time.
Fry your onions in cooking oil and keep adding a splash of water to ensure you cook your onions until golden, make sure you don't burn them.
To speed up the onions, add some salt now.
A medium heat is good, too low and the onions become sweet, too high and they burn. If you decide to watch over them, then a higher heat is fine, just keep a jug of water close by to cool the pan down when needed.
It should take 15 - 20 minutes to cook the onions well if using ginger and garlic, this is the point to add them.
Just before adding the curry masala, make sure you have a jug of water ready.
Now's the time to add the curry masala mix and when adding it to the onions, pour in half a cup of water to create a sauce and stop the spices from burning.
Now, cook the spices through for about five minutes and add water if the pan dries out.
Keep an eye on the spices and ensure you keep stirring to stop the pan from sticking, always add a splash of water if need be.
Pour in tour tomatoes, (half a tin) and cook your sauce for five minutes.
You should have a rich, flavoursome sauce, add your RAW chicken into the sauce, keep the heat medium high and seal the chicken in the sauce, stir constantly and create the deep flavour in the chicken.
The sealing process take patience and little bubbles of fat will start to appear in about five minutes and that's when you add an extra mug of water and simmer until the chicken is cooked through.
If you are not sure if the chicken is cooked through, use a temperature probe and ensure the chicken is 75°c.
Finishing your curry.
You have the most basic version and this is where you may like to add a little knob of butter, a squeeze of lemon, a drizzle of cream and I always like to add fresh coriander.
Enjoy your curry, serve with fresh chapaties or rice as an easy everyday meal!