Posted in Indian, Thai & Chinese Cuisine

Basic Indian Curry Recipe

 Madras Curry 2


1 Large Onion (chopped)

Garlic (as much as you personally like)


Green / Red pepper (1 of each – depending on size) (chopped)

Mushrooms (optional)

Salt / Black Pepper / Red Pepper Flakes

1.5 teaspoons Coriander

1.5 teaspoons Cumin

2.5 teaspoons Curry powder (I prefer Tandoori Masala or Madras, but any will do)

4 Chicken Breasts (diced)   (Lamb or Beef can also be used)

A couple of bay leaves (optional)

2 tablespoons flour (any)


Milk / Cream (optional – but makes nice and creamy)

Pepper paste (optional for extra HOT!!)


Put some oil in a saucepan, just enough to cover the base.

Fry the onion and garlic until slightly golden then add peppers and mushrooms.  (You can also add other vegetables of your choice such as Eggplant or Zucchini).

Add the coriander, cumin and curry.

In a small bowl put the flour and add a small drop of milk to make a paste (water can be used if preferred).  Add a little cream and pepper paste if required.  Add water (approx 1 water glass).

Add to the saucepan and stir.

Add the chicken and stir.

Add Bay leaves and season with salt, pepper and pepper flakes and bring to a boil on a medium heat. (If too thick gradually add a little more water.  If too watery mix a tiny amount of flour in a bowl with a little water and add to the pan).

Simmer on a low heat for about half an hour.

Meanwhile you can make rice.  I prefer Jasmine or Basmati rice.

One glass of rice cooked with two glasses of water should be enough for 2-3 people.

I fry the rice in a tablespoon of oil in a frying pan for a few minutes, add the water and salt, bring to the boil then simmer (with a lid) until all the water has absorbed.  (You can also add Saffron or Turmeric – half a teaspoon) to make yellow rice.

Also nice when served with chips (fries).


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