Curry or Vindaloo Chicken

I've recently been inspired to learn to make Indian food. A friend from work who is actually from India has been giving me tips and tricks and I have come to learn the basic make up of most curries is essentially the same - from Vindaloo to Masala to Green Coconut Curry the big difference comes in the combination of spices and the finish.

Start with the basics - your choice of meat (you can use chicken, turnkey, pork, lamb) onions, garlic, ginger, and the combination of spices you are using. I like using the microplane grater for the garlic and ginger.

Saute onions until very soft and slightly brown. Add garlic and ginger last and only cook a few moments to prevent burning.

Add spices (and if making masala add the tomato paste here too). Make a thick paste with the onions and then after cooking the spices though a few moments add in the meat.

Add the stock to allow for enough moisture to simmer the meat and prevent the spices from being burned. The longer and slower the meat simmers the more tender it is.

Using a spatula or spoon keep the mixture moving. If you walk away the mixture will burn and stick to the bottom of the pot creating a burnt flavor.

Once cooked through taste and add additional S&P as well as any heat spices such as cayenne or red curry to taste.

If you are making masala add the heavy whipping cream here. If you are making green curry add the coconut milk here. - Wait to add the cream until after the meat is cooked all the way through. Simmer for a few moments after adding and then plate while hot.

Serve over rice and garnish with a bright green herb (cilantro is a very popular choice in Indian cuisine). Traditionally curries are served with Naan or rice pancakes and with yogurt. When eating you add the yogurt to the meat and rice to help make the mixture creamy and to cool off any heat from the spices that may be a little to hot.