If this is an authentic Indian curry, I don’t know what it is called. I made this using a similar ingredient list and method to this Rojan Josh.
I love that each time you cook a new recipe you don’t just learn one dish, you learn a range. Once you have the basic idea you can experiment with what you have, and this is exactly what I did with this recipe.
The measurements below aren’t exact, because that’s how I made it, so feel free to mess around a bit based on your preferences.
Red Onion Chicken Curry
~ serves 2. Based on this Rojan Josh.
- 6 green cardamom pods
- 1 tablespoon of coriander seeds
- 1/2 tablespoon of cumin seeds
- 8 – 10 black peppercorns
- 1 teaspoon of chilli seeds
- 2 small red onions, 1 diced, 1 sliced
- 2 garlic cloves
- 1 tablespoon of canola oil
- 2 chicken breasts, chunked
- 1/2 a red pepper
- 1/2 a yellow pepper
- 6 button mushrooms
- 1 tin of chopped tomatoes
- 1/2 a vegetable stock cube
- 1 teaspoon of turmeric
- 2 tablespoons of full-fat TOTAL strained yoghurt
- a handful of chopped coriander
Add the cardamom pods, coriander, cumin, peppercorns and chilli seeds to a pan over a heat, and fry until they are starting to become fragrant.
Add the cooked spices to a mini chopper along with the diced red onion and garlic. Pulse, until chopped finely, then add the oil and blend to a smoother paste.
Add the paste back into the pan, add the chicken and cook for a couple of minutes. Then add the onions, peppers, mushrooms. After frying for a couple of minutes, add the chopped tomatoes, turmeric and stock cube. If needed add a little more water, and leave to simmer for 15 minutes. (This is when I would normally put on our easy cook rice).
Two minutes before serving stir in the yoghurt, and heat through. Serve, topped with a little chopped coriander.
Most often when adding yoghurts to curries they split, i.e. you end up with little specs of yoghurt, however this Total yoghurt was actually really good, just 2 tablespoons full gave a really creamy taste to the curry. Wonderful.