1tsp chili powder 1tsp crushed garlic 1tsp crushed ginger 1.5tsp black cumin seeds 1.5tsp coriander 1tsp salt 2tsp garam masala 3 or so green chilis fresh coriander
Instructions: ------------- Mix the spices and yoghurt up in a bucket and throw in the chicken parts and puree. Leave this to one side. In a thick bottomed pot, melt the butter and fry the onions until they are sort of translucent. Pump up the heat, throw the yoghurt/puree/spice/chicken mix into the seething oil and stir fry, stirring continuously in big loops, for 5 minutes or more. Turn down the heat to about simmering temperature and add about 0.25 - 0.3 pint water. Let this simmer/cook for about 30 minutes or until you have started biting the table with the wonderful smell coming from the pot. Chop up the green chilis and coriander, and dunk them in. Cook for a further 10 mins, then serve with basmati rice, naan and some sort of daal.
An Indian (ish) dish that doesn't take 2 hours.
It's better, in that you have better control of the end flavor. Recipes are more of suggestions and ideas than hard and fast rules. It's worse in that if you don't cook Indian often, you may have a lot of spices taking up space.
I haven't had a curry paste, so I can't tell you on the differences in flavor using that instead. I imagine if you already know you like the flavor of the spices in it that it'll be a good substitute for the spices listed. [ Parent ]
Can you introspect out loud? --CRwM[ Parent ]
