Make Homestyle Chicken Curry Just Like Karma Modern Indian
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Chef Ajay Kumar shares this easy and delicious recipe for a “Curry in a Hurry”
By Tim Ebner / Edible DC
This is an easy to make curry from scratch (in 30 minutes or less) for dinner in a hurry. This dish pairs nicely with butter naan and steamed rice, and it comes from Chef Ajay Kumar owner of Karma Modern Indian and Kismet Modern Indian.
Yield: Serves 3-4
Prep time: 10-15 minutes
Total cooking time: 30 minutes
Ingredients
• 2 lbs. boneless chicken breast (cut into small chunks)
• 2 onions chopped
• 2 tablespoons ginger garlic paste*
• 4 tablespoons vegetable oil
• 1 tablespoon red chili powder
• 1/2 tablespoon turmeric powder
• 1/2 tablespoon coriander powder
• 1 tablespoon garam masala (homemade) salt to taste**
• ½ tablespoon cardamom and mace powder
• 2 chopped green chilies
• 1 cup yogurt (beaten)
• 1 cup fresh tomato puree
• Chopped cilantro, to garnish
* To make garlic ginger paste: Mince about 1 tablespoon of ginger finely and 2 large cloves of garlic finely—take the large blade of a chef’s knife or use a mortal and pestle to smash the finely minced garlic and ginger together to create the paste.
**To make your own whole garam masala: Grind together the 1/2 tablespoon of cumin seeds, 2 ounces mace, 4 pieces of green cardamom, 4 cloves, 2 cardamom pods, 4 black pepper corns, 1 cinnamon stick, and 1 bay leaf. [Editor’s note: If really pressed for time, use 1 tablespoon of a fresh, high quality garam masala spice mix.]
Directions
Heat the vegetable oil in a saucepan and add the garam masala. Add chopped onion and stir slowly until golden brown. Add ginger garlic paste to fried onion mixture and cook for 2 minutes. Now add the turmeric powder, red chili powder, salt, and coriander powder, stir for 2 minutes on a very low flame.
Add the beaten yogurt and stir slowly and blend it with mixture. Then add the tomato puree and chopped green chilies. Cook it for 5 minutes before adding chicken pieces, cover with lid bringing curry to a boil. Once it reaches a boil, reduce the heat and simmer for an additional 15 -20 minutes.
Add garam masala powder, stir well and garnish with fresh cilantro. This dish tastes particularly good with buttered naan and steamed basmati rice. Enjoy!
