How to Make Appetizing My curry Indian Style

My curry Indian Style. Zucchini curry is a simple Indian style dish that goes well as a side in any meal. Serve it with plain rice, roti or even with bread, it tastes simply delicious. Made with pantry staples, this courgette curry is super quick to make & is a great way to use up any excess zucchini that's hanging around in your fridge.

Make this vegan and gluten-free Vegetable Kurma and serve it with rice, poori, dosa or appam. It tastes great any which way! Base Curry Sauce: This is the secret ingredient behind curry house curries. You can have My curry Indian Style using 22 ingredients and 6 steps. Here is how you achieve that.

Ingredients of My curry Indian Style

You need 500 grams of Chicken thigh meat.
Prepare 3 of Onions.
It's 1 can of Canned tomatoes (chopped).
It's 200 ml of Plain yogurt.
It's 1 tsp of Grated ginger.
It's 1 tsp of Grated garlic.
It's 1 tsp of Garam masala.
Prepare 5 of Bay leaves.
You need 1 of Coriander (seeds).
Prepare 1 of ☆Cumin.
Prepare 1 of ☆Chili powder.
Prepare 1 of ☆Turmeric.
You need 1 of ☆Cardamon.
It's 1 of ☆All spice.
Prepare 1 pinch of ☆Cinnamon.
It's 1 pinch of ☆Nutmeg.
It's 1 pinch of ☆Black pepper.
Prepare 1 tbsp of Soup stock granules.
You need 400 ml of Water.
Prepare 1 tbsp of Japanese Worcestershire-style sauce.
It's 1 dash of Salt.
Prepare 3 tbsp of Vegetable oil.

It is super easy to make. Once made, you can cook everything from the mildest kormas to the spiciest phalls with it. Ingredients for my Indian Style Vegetable Curry: Vegetables - I use potato, carrot, cauliflower, onion, and frozen peas. But you can use whatever vegetable you have on hand.

My curry Indian Style step by step

Put the vegetable oil in a deep pan, add the sliced or chopped onions and garam masala and fry..
When the onions have wilted, add the bite-sized chicken thigh meat and the ☆ spices. Fry until browned..
Add the canned tomatoes, yogurt and bay leaves. Simmer over high heat until the yogurt dissolves and the sauce reduces by half..
Add the water and soup stock granules and simmer over high heat further. When the sauce has thickened, season it with the Japanese Worcestershire-style sauce and salt to finish..
Simmering is very important! Keep cooking over high heat to boil away the liquid, and that will bring out the sweet flavor of the sauce..
Serve with turmeric rice! Put 3 rice cooker cups of rice in a rice cooker and add the right amount of water. Dissolve 1 teaspoon of turmeric and cook..

Aromatics - Garlic and ginger are very common in Indian cuisine just like many Asian cuisines. Hmmm…Maybe that's why I love Indian food so much 😉 To make these famous curry house curries, you will need to make my base curry sauce first. This is the base that make curry house curries the smooth flavourful curries they are. You might also like to try my pre-cooked chicken and pre-cooked meat recipes. These add another layer of flavour and also make cooking the different.