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Help! How do I make curry?

AsaThorsWoman

Making curry chicken seems really overly complicated. I have a jar of Seeds of Change Tikka Masala, a can of Roland Coconut Milk, a packet of Kitchens of India Paste for Chicken Curry, a Simply Organic bottle of curry seasoning, a couple onions, a can of diced tomatoes and about 5 lb of chicken. Can I just mix all this sauce **** together and cook it and stir it then pour it on cooked chicken? My chicken is drumsticks, so I was going to cook them in the oven or crock pot, probably oven for texture though.

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Replies

neanderthin

Well, if your not going to get region specific or use traditional methodology, then you could do anything you want.

Cracken99

I just buy the Trader Joes Red Curry sauce and call it a day!

chezjuan

I don't think mixing all that would taste too good. I would say try the Kitchen's of India paste with some yogurt to marinate the chicken, then sauté the onion in a tbsp. of oil, and add the tomatoes after a couple of minutes. Then, when the oil starts to separate from the sides, add the marinated drumsticks and cook until they are done. You can use the coconut milk to thin the gravy a bit.

ETA: Drain the juice from the tomatoes before adding.

UrbanLotus

Well, start by throwing away all that jarred stuff first of all LOL. Chicken curry isn't complicated at all but those random jars aren't going to get you anywhere - also coconut milk (or coconut anything) doesn't belong in North Indian chicken curry (which I'm assuming is what you want. Here's my traditional recipe:

Brown a lot of diced onions (low heat for a while) in a bit of oil and then puree them using an immersion blender. Then add crushed ginger and garlic and brown all of it together. This is your base, its called masala. Now add chicken pieces and season them with salt, red chili powder, ground cumin, ground coriander powder, and turmeric (no curry powder/paste/anything!!). Add a little tomato paste and a enough water to cover the chicken, bring it to a rapid boil for a few minutes, then let it simmer and cook down for a while.

Sorry I don't have measurements, I learned by watching my parents cook - but use much more spices, onions etc than you would think, our food is very flavorful so don't be stingy. You'll get the hang of the quantities by cooking it more and tasting while you're cooking

Buddhasmiracle

Similar to what Urban Lotus said. here's my curry spice mix (experiment for flavor)

Serving for 4 people -- 4 oz of meat each.

Freshly grated ginger
Chili powder 1tsp
Corriander .5 tsp
Gram Marsala .5 tsp
Dried Mustard .5 tsp
Tumeric .5 tsp
Cardomon .25 tsp

I pat the meat with a bit of olive oil then shake it up in a bag with the spices. Ive used this with lean loin pork and it came out very well.

Then I place the meat in a pan over a low heat, add about two tablespoons of freshly squeezed lemon juice, half a fage yogurt container --about 3.5 oz. The lemon juice keeps the yogurt from getting weird. Have about a half-3/4 cup of water on hand to add.

You can use that spice mixture and adjust it to your own tastes.