CooKing – Crazy for Curry

It’s been too long since I made an Indian curry. curry3Now that I have I won’t leave it so long until the next time.  Kind of crazy because curries are one of my favourite foods.

This recipe from scratch comes courtesy (sort of) from a friend’s grandmother who was from England and lived in India for many years.  When I used to visit her she always fed me this amazing curry and I always wanted her recipe.  Only thing was she didn’t have one.  So I asked her to invite me over the next time she made it and I sat and watched and copied down everything she put into it.  This is the way I work sometimes.

A lot of the spices you might already have.  If not, buy them and you’ll be using them over and over again.  Plus these are so beneficial (especially turmeric) for you health wise.

Chicken Currycurry4Chicken (either 1 medium chicken, disjointed with the skin removed, or boneless chicken pieces).

Two medium size russet potatoes (cut into bite size cubes)

3 Tbsp. organic coconut oil

3 medium onions (finely sliced – they boil down)

1 tsp. Himalayan salt

1 tsp. powdered ginger

1 tsp. cayenne pepper

1 tsp. paprika

1 tsp. coriander

1 tsp. curry powder

1 tsp. turmeric

½ tsp. allspice

½ tsp. dried mustard


Juice from ½ squeezed lemon

3 Tbsp. plain greek yogurt

2 Tbsp. ketchup

  • Season dry chicken with dry spices (mix of lemon pepper, masala curry powder & everyday seasoning). Rub all over chicken.
  • Brown chicken with a bit of coconut oil in an oven-proof skillet. Sauté on all sides until nicely browned & remove from pan.
  • Next, in the same skillet heat the 3 Tbsp. of oil & sauté the onions until slightly brown.
  • Mix all ingredients (omitting the lemon juice, yogurt & ketchup) with half vinegar & half cold water to form a paste. About 4 tsp. of each (not too thick but not watery).
  • Drop paste into skillet with onions & fry gently for 5 minutes, stirring over medium heat.
  • Place cut up (already browned) chicken pieces in skillet with the potatoes & stir to prevent sticking.
  • Add 2 cups of hot water or *chicken stock (I prefer using stock) and simmer with lid on and cook until tender. At least 30 minutes. Do not let liquid dry out – if so then add more water.
  • When cooked through add the lemon juice, plain yogurt & ketchup to skillet and stir well until mixed thoroughly.
  • Serve with plain white *basmati rice (well rinsed) or savoury rice. Don’t forget to get your add-ons like lime pickle & mango chutney.  Also Tandoori Naan bread. Some of the breads now you can put right into the toaster. Garnish with cilantro.

    sweet mango chutney, lime pickle & mango/coconut sauce.
    sweet mango chutney, lime pickle & mango/coconut sauce.

*For this recipe I prefer using plain basmati and mix a bit of raisins or currants, a little peas & carrots and sliced almonds into the pot at the end. Top with saffron.

For savoury just add a bit of curry powder & turmeric.  Use bouillon in hot water for the liquid.



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