Crazy about my curry

There are just those things that you try in an authentic setting and have your mind blown beyond the galaxies. No matter what you do to try and copy the same, you cannot imitate perfection.
But you can certainly try.

If you know me, then you know I watch Bollywood movies (with subtitles of course), henna and mehndi is an obsession. I’m not above owning a sari and yes please is my answer to all things and anything Indian (cue here-my two besties laughing, agreeing and shaking their heads at my madness). So India was most definitely a paradise for me. I haven’t seen Mumbai and Delhi, YET. But I have had some incredible meals that stay with me to this day. The precision, the procedure and the taste of everything, even as simple as garlic naan was absolutely incredible.
That being said, I cook curries often to see if I’m a little closer to perfecting my imitation of what I think should be a world staple.

CHICKEN COCONUT CURRY

Ingredients
• 1 whole spring chicken-portioned
• Cooking oil
• 3 medium sized red onion-finely chopped
• 5 medium sized tomatoes-finely chopped
• 4 cloves of garlic-finely chopped
• Half a knob of ginger-finely chopped
• One tablespoon tomato puree(tomato paste)
• 50 ml coconut cream
• 1 bunch of coriander-roughly chopped
• Salt to taste
• Two teaspoons of
 garlic powder
 turmeric
 curry powder
 coriander
 cumin
 paprika

1. Heat up your oil and add the onions in a sauce pan until nearly translucent, followed by your garlic, as soon as you catch the aroma of garlic, add your tomato puree, simmer for a minute or two and add your spices.
2. Cook your spices for three to four minutes, all the while watching out to make sure that you don’t burn them-low to medium low heat.
3. Add your tomatoes and stir making sure that you fully incorporate the spices, simmer until the liquid in the tomatoes has reduced to almost a paste and add your chicken. Stir to ensure that all pieces are coated, take down the heat and cover simmer until cooked. Check on it frequently to ensure that it nothing is sticking to the bottom but be careful of the steam escaping as you remove the lid, it can burn you.
4. Just before serving, add your coconut cream followed by the coriander. Simmer just until incorporated and serve with rice.

Psst:
Sometimes white rice can get a little boring. Finely chop your favorite herbs and toss into the rice once cooked. Use a fork but don’t stir, use a combing motion to spread the color and freshness of the herb.

Always yours
-Riziki

I’m reposting this from my Blog, you can read the original post HERE.