Category: Curry

Thai Spicy Curry, Khua Kling Gai -A Southern Thai Classic

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In spite of what people think, not all Thai food is very spicy, and even some Thai curry’s are not very spicy, but this one is a notable exception. 

What’s different about this curry?

This is a very spicy “dry” curry from southern Thailand and the region of Nakhon Si Thammarat and Phatthalung and the southern islands like Krabi and Trang. By dry, I mean it doesn’t have a lot of sauce and does not use coconut milk. 

Looking for another Thai classic, Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish or Authentic Thai Street Food: Marinated Grilled Chicken

Special tip: Rather than using ground chicken, I like to chop it by hand into a fine mince, but with some larger bits scattered throughout. 

Ingredients:

1 lb Chicken Thighs, hand minced. 

2 splashes of Golden Mountain Sauce

1 Thai Chili, minced 

1 Shallot, peeled and sliced. 

2 Tbsp Red Curry Paste, I like Maesri

2 Tbsp Vegetable oil

2 Tbsp Fish Sauce

1/4 tsp Sugar

1 stalk Lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced

4 Makrut Lime leaves, mid-ribs removed, thinly sliced. 

2 to 3 fresh Thai chiles, left whole. 

Preparation:

Add the splash of Golden Mountain Sauce, and a bit of the lime leaves and minced Thai chili to your chicken and set aside. 

And your oil into your pan, and cook the lemongrass and shallot for approximately one minute, add the chicken and cook until it just loses its rawness and then add the red curry and stir continuously so the curry does not burn. You don’t need to use a high heat in the stirfry and in fact, medium heat is better.

Add your fish sauce, sugar, lime leaves and your Thai chilies and continue cooking until ready to serve. 

If the mixture thickens, just add a very little bit of water. 

Optional: You may serve with a fried egg on top. Great addition. 

Thai Spicy Curry, Khua Kling Gai -A Southern Thai Classic

In spite of what people think, not all Thai food is very spicy, and even some Thai curry’s are not very spicy, but this one is a notable exception. 
This is a very spicy “dry” curry from southern Thailand and the region of Nakhon Si Thammarat and Phatthalung and the southern islands like Krabi and Trang. By dry, I mean it doesn’t have a lot of sauce and does not use coconut milk. 
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Chicken Thighs hand minced.
  • 2 splashes of Golden Mountain Sauce
  • 1 Thai Chili minced
  • 1 Shallot peeled and sliced.
  • 2 Tbsp Red Curry Paste I like Maesri
  • 2 Tbsp Vegetable oil
  • 2 Tbsp Fish Sauce
  • 1/4 tsp Sugar
  • 1 stalk Lemongrass bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced
  • 4 Makrut Lime leaves mid-ribs removed, thinly sliced.
  • 2 to 3 fresh Thai chiles left whole.

Equipment

  • Wok

Method
 

  1. Add the splash of Golden Mountain Sauce, and a bit of the lime leaves and minced Thai chili to your chicken and set aside.
  2. And your oil into your pan, and cook the lemongrass and shallot for approximately one minute, add the chicken and cook until it just loses its rawness and then add the red curry and stir continuously so the curry does not burn. You don’t need to use a high heat in the stirfry and in fact, medium heat is better.
  3. Add your fish sauce, sugar, lime leaves and your Thai chilies and continue cooking until ready to serve.
  4. If the mixture thickens, just add a very little bit of water.
Optional: You may serve with a fried egg on top. Great addition.

    Notes

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    Homemade Japanese Chicken Curry Recipe: Easy Comfort Food

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    I’ve always enjoyed a good Japanese curry. While totally different than a traditional Indian curry, which I also enjoy, it’s real comfort food. It’s often referred to as the national dish of Japan. Even the Emperor is said to enjoy it. 

    You can find many different kinds of prepared curry products, which can be good, but the ingredient listings are frightening. Lots of chemicals, additives and hydrogenated ingredients. 

    I felt I could do better, so I did some research and realized it’s actually very easy to make the curry roux from scratch. It just takes a bit of time to make the roux and then you’re ready to go. If you make extra, it stores in the fridge. 

    Not sure about making a roux, here’s your step by step, Types of Roux: From White to Dark

    My top tip:

    Skip the store bought curry blocks and make your own. Vastly healthier.

    Ingredients 

    1 1/2 lb boneless skinless Chicken Thighs, cut into 3 inch pieces. 

    1 Tbsp Vegetable Oil

    1 Onion, chopped 

    2 cups quartered baby Potatoes 

    1 cup Carrots 

    Peas, optional but I think they improve it.

    6-8 cups of water/broth depending on desired thickness.

    Sauce:

    3 Tbsp/40 grams Butter

    3 Tbsp/40 grams Vegetable Oil

    8 Tbsp/60 grams AP Flour

    2 Tbsp Curry Powder, S&B brand is perfect. 

    1 Tbsp Garam Masala 

    1 tsp Cayenne Pepper

    1/2 Tbsp Salt

    1/2 Tbsp Sugar or honey

    Dash of Garlic Powder 

    Preparation:

    Make a light brown roux by mixing the flour into the melted butter. Keep stirring for about 20 minutes until it turns a light brown. Remove from heat and add spices and back on heat for for 1 minute and then set aside to cool. 

    Sauté chicken in oil in a separate sauce pan, once slightly browned, remove from pan and add the onions and sauté until almost done, then add potatoes, peas and carrots and cook until potatoes are tender.

    Add water/broth into your roux mixture along with the rest of your ingredients and continue cooking on simmer until it thickens. Serve with steamed rice. 

    Homemade Japanese Chicken Curry Recipe: Easy Comfort Food

    I’ve always enjoyed a good Japanese curry. While totally different than a traditional Indian curry, which I also enjoy, it’s real comfort food. It’s often referred to as the national dish of Japan. Even the Emperor is said to enjoy it. 
    You can find many different kinds of prepared curry products, which can be good, but the ingredient listings are frightening. Lots of chemicals, additives and hydrogenated ingredients. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings: 6
    Course: Main Course
    Cuisine: Japanese
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 1/2 lb boneless skinless Chicken Thighs cut into 3 inch pieces.
    • 1 Tbsp Vegetable Oil
    • 1 Onion chopped
    • 2 cups quartered baby Potatoes
    • 1 cup Carrots
    • Peas optional but I think they improve it.
    • 6-8 cups of water/broth depending on desired thickness.
    Sauce:
    • 3 Tbsp/40 grams Butter
    • 3 Tbsp/40 grams Vegetable Oil
    • 8 Tbsp/60 grams AP Flour
    • 2 Tbsp Curry Powder S&B brand is perfect.
    • 1 Tbsp Garam Masala
    • 1 tsp Cayenne Pepper
    • 1/2 Tbsp Salt
    • 1/2 Tbsp Sugar or honey
    • Dash of Garlic Powder

    Equipment

    • Heavy Pot
    • Saute Pan

    Method
     

    1. Make a light brown roux by mixing the flour into the melted butter. Keep stirring for about 20 minutes until it turns a light brown. Remove from heat and add spices and back on heat for for 1 minute and then set aside to cool.
    2. Sauté chicken in oil in a separate sauce pan, once slightly browned, remove from pan and add the onions and sauté until almost done, then add potatoes and carrots and cook until slightly tender. Add water/broth into your roux and and the rest of your ingredients and cook until just combined.
    3. Cook until it comes together and thickens and serve with steamed rice.

    Notes

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    Discover Chicken Curry Kapitan: A Malaysian Delight

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    Chicken Curry Kapitan originated in Penang Malaysia, as a signature dish of the Peranakan (Straits-born Chinese) community, blending Chinese, Malay, Indian, and even Southeast Asian colonial influences.

    The origins of the dish and its unique name stem from a few fascinating historical stories:

    • The Name Legend: According to local folklore, during the British colonial era, a British captain (or an official, often known as a Kapitan) asked his Nyonya cook what was for dinner. The cook replied “Kari, kapitan!”, implying the dish was specially made for the Captain.

    I personally enjoy all types of curry, but I’ve met people who have said they’re not fond of curry and that particular flavor.

    When I have served them the Curry Kapitan, they’ve enjoyed it because the flavor profile in Southeast Asian curries is very different from South Asian countries like India and Sri Lanka.

    There is a certain sweetness, and I think the use of lemongrass, coconut milk and other citrus based flavors really brightens up the overall flavor profile when compared to a traditional Indian style curry.

    Here’s a perfect side for your curry, Delicious Coconut Rice Recipe: A Global Favorite

    What are some top tips to getting the best results?

    The key to getting this curry right is letting the chicken marinade as long as possible and secondly making your own curry paste, and finally cooking it until the oil separates.

    Ingredients:

    6  Chicken Thighs, boneless, skinless.
    1 1/2 tsp ground Turmeric
    2 tsp Salt
    2 Tbsp Oil

    4 Tbsp Oil, for browning the chicken. 

    Spice Paste:
    200g (7oz) Onion or Shallots roughly chopped
    4 Garlic cloves
    2 inch piece of Ginger, roughly chopped
    1½ tsp ground Turmeric
    3 Lemongrass stalks, prepared, pounded and roughly chopped
    7-8 dried Chilies, soaked in hot water and roughly chopped 
    1 tsp Shrimp paste
    Salt to taste. 
    3 Tbsp Oil

    Seasoning:
    3/4 cup canned chopped Tomatoes
    2 tbsp Tamarind paste
    2 tbsp dark brown Sugar
    6 Makrut lime leaves
    1 Cinnamon stick
    1 cup Coconut milk 

    Preparation:

    Mix the chicken thighs with the marinating ingredients, and allow it to marinate overnight or for at least four hours in the refrigerator. 

    Combine all of your ingredients for your spice paste, and use a mini food processor to grind them into a fine paste. Set that aside. 

    Brown your chicken in the 4 tablespoons of oil until it is brown on both sides. That takes about three minutes per side. Then set the chicken inside and add your spice paste into the oil and cook it until the oil separates. This can be anywhere from 10 minutes to 30 minutes. Keep stirring, so you don’t burn the paste.

     

    Then add your tomatoes and other seasonings (except the coconut milk) and bring up to a simmer, add back your chicken and allow that to simmer gently for 15 minutes, add the coconut milk and allow to simmer for an additional five minutes. Serve with pandan rice.

    Nyonya Chicken Curry Kapitan

    Chicken Curry Kapitan (or Ayam Kapitan) originated in Penang, Malaysia, as a signature dish of the Peranakan (Straits-born Chinese) community, blending Chinese, Malay, Indian, and even Southeast Asian colonial influences.
    It is rich and flavorful curry from Malaysia. It's very different from an Indian style curry and uses more Southeast Asian spices. The key to getting this curry right is making your own curry paste, and cooking until the oil separates.
    Print Recipe Pin Recipe
    Prep Time 4 hours
    Cook Time 45 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Malaysian
    Ingredients Equipment Method

    Ingredients
      

    • 6 Chicken Thighs boneless, skinless.
    • 1 1/2 tsp ground Turmeric
    • 2 tsp Salt
    • 2 Tbsp Oil
    • 4 Tbsp Oil for browning the chicken.
    • Spice Paste:
    • 200 g 7oz Onion or Shallots roughly chopped
    • 4 Garlic cloves
    • 2 inch piece of Ginger roughly chopped
    • 1½ tsp ground Turmeric
    • 3 Lemongrass stalks prepared, pounded and roughly chopped
    • 7-8 dried Chilies soaked in hot water and roughly chopped
    • 1 tsp Shrimp paste
    • Salt to taste.
    • 3 Tbsp Oil
    • Seasoning:
    • 3/4 cup canned chopped Tomatoes
    • 2 tbsp Tamarind paste
    • 2 tbsp dark brown Sugar
    • 6 Makrut lime leaves
    • 1 Cinnamon stick
    • 1 cup Coconut milk

    Equipment

    • Heavy Pot

    Method
     

    Mix the chicken thighs with the marinating ingredients, and allow it to marinate overnight or for at least four hours in the refrigerator. Combine all of your ingredients for your spice paste, and use a mini food processor to grind them into a fine paste. Set that aside.
      Brown your chicken in the 4 tablespoons of oil until it is brown on both sides. That takes about three minutes per side. Then set the chicken inside and add your spice paste into the oil and cook it until the oil separates. This can be anywhere from 10 minutes to 30 minutes. Keep stirring, so you don’t burn the paste.Then add your tomatoes and other seasonings (except the coconut milk) and bring up to a simmer, add back your chicken and allow that to simmer gently for 15 minutes, add the coconut milk and allow to simmer for an additional five minutes. Serve with pandan rice.

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        Quick and Easy Spinach Curry Recipe

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        A skillet filled with a savory tomato and spinach sauce, bubbling on a stovetop.

        When I buy one of those 1 lb containers of spinach, it can be tough to use it all before it goes off, but this recipe is perfect to use it up quickly and it’s delicious to boot.

        This recipe can be ready in 20 minutes, so start your basmati rice before you begin. This is a wonderful side dish or you can enjoy it on its own. Easily made vegan, if you substitute or omit the butter.

        Ingredients:

        2 Tbsp Vegetable Oil
        1 Tbsp Butter
        1 Onion, chopped
        3-4 cloves Garlic minced
        2 inch piece Ginger Root, minced or grated.
        1 tsp Cumin Seeds
        1 lb Baby Spinach
        3 cups of canned Tomatoes, you can substitute fresh, but it will need a bit longer to cook.
        1 tsp Turmeric
        1/2-1 tsp Red Chili Powder or Cayenne
        1 tsp ground Coriander
        1 tsp Garam Masala
        1 tsp Fenugreek Leaves
        Pinch of Cinnamon

        Preparation:

        In a large deep sauté pan, heat the oil and butter and lightly sauté your onion, garlic and ginger until very slightly browned. Add your cumin seed and allow it to sauté lightly.

        Add your spinach in bunches and allow it to wilt, and when all of your spinach is wilted, add your tomatoes. Bring this up to a soft simmer, and then add the rest of your spices.

        Lightly simmer for 15 minutes or until the oil comes to the top. Then serve with basmati rice and any other dishes you desire. A garnish of cilantro is good if you enjoy it.

        Quick and Easy Spinach Curry Recipe

        When I buy one of those 1 lb containers of spinach, it can be tough to use it all before it goes off, but this recipe is perfect to use it up quickly and it’s delicious to boot.
        This recipe can be ready in 20 minutes, so start your basmati rice before you begin. This is a wonderful side dish or you can enjoy it on its own. Easily made vegan, if you substitute or omit the butter.
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Cook Time 15 minutes
        Servings: 6
        Course: Main Course, Side Dish
        Cuisine: Indian
        Ingredients Equipment Method Notes

        Ingredients
          

        • 2 Tbsp Vegetable Oil
        • 1 Tbsp Butter
        • 1 Onion chopped
        • 3-4 cloves Garlic minced
        • 2 inch piece Ginger Root minced or grated.
        • 1 tsp Cumin Seeds
        • 1 lb Baby Spinach
        • 3 cups of canned Tomatoes you can substitute fresh, but it will need a bit longer to cook.
        • 1 tsp Turmeric
        • 1/2-1 tsp Red Chili Powder or Cayenne
        • 1 tsp ground Coriander
        • 1 tsp Garam Masala
        • 1 tsp Fenugreek Leaves
        • Pinch of Cinnamon

        Equipment

        • Wok

        Method
         

        1. In a large deep sauté pan, heat the oil and butter and lightly sauté your onion, garlic and ginger until very slightly browned. Add your cumin seed and allow it to sauté lightly.
        2. Add your spinach in bunches and allow it to wilt, and when all of your spinach is wilted, add your tomatoes. Bring this up to a soft simmer, and then add the rest of your spices.
        3. Lightly simmer for 15 minutes or until the oil comes to the top. Then serve with basmati rice and any other dishes you desire. A garnish of cilantro is good if you enjoy it.

        Notes

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        Smoky Northern Indian Eggplant Recipe

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        This is a very comforting Northern Indian dish and very tasty, with so many layers of flavor. It’s a popular dish in many Indian homes. The charring of the eggplant before being baking is really key to getting that smoky flavor. If it’s more convenient, the charring and roasting can be done the day before. 

        A pan filled with a rich, textured tomato-based sauce, featuring ground ingredients and topped with bright red chili peppers.

        Ingredients:

        2- Eggplants, prepared as described below, see note. 

        3 – 4 Tbsp of Oil or ghee.

        1- Onion

        4-5 cloves Garlic, minced

        3-4 inch piece Ginger, peeled and minced. 

        1-2 cups chopped Tomatoes, I like cherry tomatoes sliced in half. 

        1 tsp Coriander Seeds, freshly ground. If you don’t have a spice grinder then substitute 1/2 tsp of pre ground.

        1 tsp Turmeric 

        1 tsp Cumin Seeds, freshly ground. If you don’t have a spice grinder then substitute 1/2 tsp of pre ground.

        1 tsp Garam Masala 

        1-2 tsp Kashmiri Chili Powder, or sub with 1 tsp Cayenne Pepper Powder. 

        1 Tbsp Fenugreek Leaves

        1 tsp Sugar

        Preparation:

        Preheat the oven to 425 degrees. While the oven is heating, take the eggplants and prick them all over. This is essential so they will not explode when you cook them. Turn on a gas flame and brown the eggplant skin on all sides, turning them frequently. A pair of tongs makes this very easy. This will take about 5-8 minutes, but keep a close watch on them.

        After they are well browned, put them onto an aluminum foil or parchment lined baking sheet and into the preheated oven for approx 45 minutes or until they are wrinkly and soft. Allow to cool and scrape out the flesh and set aside. 

        Two charred eggplants resting on a baking sheet lined with parchment paper, showcasing their smoky exterior.

        Make your paste by adding the onion, garlic and ginger into a mini blender/ food processor. Grind it in stages until it’s a smooth paste. You can also finely chop them if you don’t have a mini blender. 

        Sauté your onion, ginger garlic paste in 3 to 4 tablespoons of oil. Cook it until the harsh smell is gone. 

        Then add your ground spices and cook them gently until they smell fragrant. Add your tomatoes and cook until the mixture thickens slightly. 

        Adding your chopped eggplant, sugar and fenugreek and simmer until the eggplant is fully cooked. If the mixture seems too thick, just add some water. A good sign that the dish is ready is when the oil separates from the sauce.

        Serve over basmati rice. 

        Note: If you don’t have a gas range, you can approximate the charring under a broiler by turning the eggplant until well charred and then finish baking in the oven.

        Smoky Northern Indian Eggplant Recipe

        This is a very comforting Northern Indian dish and very tasty, with so many layers of flavor. It’s a popular dish in many Indian homes. The charring of the eggplant before being baking is really key to getting that smoky flavor. If it’s more convenient, the charring and roasting can be done the day before. 
        Print Recipe Pin Recipe
        Prep Time 50 minutes
        Cook Time 1 hour
        Servings: 6
        Course: Main Course, Side Dish
        Cuisine: Indian
        Ingredients Equipment Method Notes

        Ingredients
          

        • 2- Eggplants prepared as described below, see note.
        • 3 – 4 Tbsp of Oil or ghee.
        • 1- Onion
        • 4-5 cloves Garlic minced
        • 3-4 inch piece Ginger peeled and minced.
        • 1-2 cups chopped Tomatoes I like cherry tomatoes sliced in half.
        • 1 tsp Coriander Seeds freshly ground. If you don’t have a spice grinder then substitute 1/2 tsp of pre ground.
        • 1 tsp Turmeric
        • 1 tsp Cumin Seeds freshly ground. If you don’t have a spice grinder then substitute 1/2 tsp of pre ground.
        • 1 tsp Garam Masala
        • 1-2 tsp Kashmiri Chili Powder or sub with 1 tsp Cayenne Pepper Powder.
        • 1 Tbsp Fenugreek Leaves
        • 1 tsp Sugar

        Equipment

        • Baking Pan
        • Heavy Pot or Wok

        Method
         

        1. Preheat the oven to 425 degrees. While the oven is heating, take the eggplants and prick them all over. This is essential so they will not explode when you cook them. Turn on a gas flame and brown the eggplant skin on all sides, turning them frequently. A pair of tongs makes this very easy. This will take about 5-8 minutes, but keep a close watch on them.
        2. After they are well browned, put them onto an aluminum foil or parchment lined baking sheet and into the preheated oven for approx 45 minutes or until they are wrinkly and soft. Allow to cool and scrape out the flesh and set aside.
        3. Make your paste by adding the onion, garlic and ginger into a mini blender/ food processor. Grind it in stages until it’s a smooth paste. You can also
        4. finely chop them if you don’t have a mini blender.
        5. Sauté your onion, ginger garlic paste in 3 to 4 tablespoons of oil. Cook it until the harsh smell is gone.
        6. Then add your ground spices and cook them gently until they smell fragrant. Add your tomatoes and cook until the mixture thickens slightly.
        7. Adding your chopped eggplant, sugar and fenugreek and simmer until the eggplant is fully cooked. If the mixture seems too thick, just add some water.
        A good sign that the dish is ready is when the oil separates from the sauce.
        1. Serve over basmati rice.
        2. Note: If you don’t have a gas range, you can approximate the charring under a broiler by turning the eggplant until well charred and then finish baking in the oven.

        Notes

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        Homemade Chicken Tikka Masala Recipe

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        Chicken Tikka Masala is probably one of the most popular dishes in most Indian restaurants. It’s actually not that challenging to make and your homemade will be better.

        The list of spices can be daunting, but you only need to buy them once and these spices are used frequently in many Indian dishes. They can be found in your local Indian grocery, or easily ordered online.

        I like to store mine in glass containers. If you want them to last even longer, then buy whole spices and grind them as needed. A dedicated coffee grinder is perfect for this.

        Here’s an alternative preparation:

        The marinade below is excellent, but if you want to really make this recipe pop, then prepare your chicken using the Tandoori Chicken recipe and then assemble as directed in the recipe below. You would begin starting with the Onion, Garlic, Ginger Paste step. How to Make Tandoori Chicken That Melts in Your Mouth

        Marinade for Chicken:

        1½ lbs. (700 grams) Chicken, skinless boneless chicken thighs. 

        1/4 cup (120 ml) Yogurt, plain 

        2 teaspoon Kashmiri Red Chili Powder, mildly hot, but more for color.

        1 teaspoon Garam Masala 

        1/2 teaspoon Turmeric powder

        1 teaspoon Coriander powder

        1 teaspoon Cumin powder 

        1 teaspoon Salt

        1 tablespoon Lemon juice

        1 tablespoon Kasuri Methi aka dried Fenugreek leaves

        1 tablespoon Oil

        Onion, Garlic, Ginger Paste:

        1½ cups (150 grams) Onions 

        4-5 cloves Garlic 

        2 inch piece of Ginger root, peeled 

        Masala Sauce:

        3 tablespoons Oil (or ghee)

        1 teaspoon Salt

        2 teaspoons Garam Masala

        1 tablespoon Coriander powder

        1 to 1½ teaspoon Cumin powder

        1 to 2 teaspoons Sugar

        1 1/2 cup tomato puree or blended Tomatoes. 

        1/4 cup water, use as needed to keep from burning, but you don’t want it soupy. 

        1 tablespoon Kasuri Methi aka dried Fenugreek leaves. 

        For Garnish

        3 tablespoons Coriander leaves/Cilantro (fine chopped)

        Preparation:

        Prepare your marinade mixture and allow the chicken pieces to marinade for at least a few hours.

        Make your puree by adding the onion, garlic and ginger into a mini blender/ food processor. Grind it in stages until it’s a smooth paste. 

        Sauté your onion, ginger garlic paste in 3 to 4 tablespoons of oil. Cook it until the harsh smell is gone. Then add your ground spices for the sauce and cook them gently until they smell fragrant.

        Add your tomatoes and cook until the mixture thickens slightly.

        Preheat your oven to 475°, and place your chicken into the oven for 8 to 9 minutes. Then use the broiler to sear it for an additional 2 to 3 minutes. You want to watch it carefully. 

        Remove chicken from the oven and add into the thickened sauce along with the fenugreek leaves. Cook for a few minutes until the chicken is fully done. 

        Finish with your chopped coriander/cilantro and serve with basmati rice and/or naan bread.

        Homemade Chicken Tikka Masala Recipe

        Chicken Tikka Masala is probably one of the most popular dishes in most Indian restaurants. It’s actually not that challenging to make and your homemade will be better. The list of spices can be daunting, but you only need to buy them once and these spices are used frequently in many Indian dishes. They can be found in your local Indian grocery, or easily ordered online. I like to store mine in glass containers. If you want them to last even longer, then buy whole spices and grind them as needed. A dedicated coffee grinder is perfect for this.
        Print Recipe Pin Recipe
        Prep Time 3 hours 30 minutes
        Cook Time 45 minutes
        Servings: 6
        Course: Main Course
        Cuisine: Indian
        Ingredients Equipment Method Notes

        Ingredients
          

        Marinade for Chicken:
        • 1½ lbs. 700 grams Chicken, skinless boneless chicken thighs.
        • 1/4 cup 120 ml Yogurt, plain
        • 2 teaspoon Kashmiri Red Chili Powder mildly hot, but more for color.
        • 1 teaspoon Garam Masala
        • 1/2 teaspoon Turmeric powder
        • 1 teaspoon Coriander powder
        • 1 teaspoon Cumin powder
        • 1 teaspoon Salt
        • 1 tablespoon Lemon juice
        • 1 tablespoon Kasuri Methi aka dried Fenugreek leaves
        • 1 tablespoon Oil
        Onion, Garlic, Ginger Paste:
        • 1½ cups 150 grams Onions
        • 4-5 cloves Garlic
        • 2 inch piece of Ginger root peeled
        Masala Sauce:
        • 3 tablespoons Oil or ghee
        • 1 teaspoon Salt
        • 2 teaspoons Garam Masala
        • 1 tablespoon Coriander powder
        • 1 to 1½ teaspoon Cumin powder
        • 1 to 2 teaspoons Sugar
        • 1 1/2 cup tomato puree or blended Tomatoes.
        • 1/4 cup water use as needed to keep from burning, but you don’t want it soupy.
        • 1 tablespoon Kasuri Methi aka dried Fenugreek leaves.
        For Garnish
        • 3 tablespoons Coriander leaves/Cilantro fine chopped

        Equipment

        • Sheet Pan
        • Wok
        • Spice Grinder

        Method
         

        1. Prepare your marinade mixture and allow the chicken pieces to marinade for at least a few hours.
        2. Make your puree by adding the onion, garlic and ginger into a mini blender/ food processor. Grind it in stages until it’s a smooth paste.
        3. Sauté your onion, ginger garlic paste in 3 to 4 tablespoons of oil. Cook it until the harsh smell is gone. Then add your ground spices for the sauce and cook them gently until they smell fragrant.
        4. Add your tomatoes and cook until the mixture thickens slightly.
        5. Preheat your oven to 475°, and place your chicken into the oven for 8 to 9 minutes. Then use the broiler to sear it for an additional 2 to 3 minutes. You want to watch it carefully.
        6. Remove chicken from the oven and add into the thickened sauce along with the fenugreek leaves. Cook for a few minutes until the chicken is fully done.
        7. Finish with your chopped coriander/cilantro and serve with basmati rice and/or naan bread.

        Notes

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        Delicious Thai Choo Chee Curry Recipe

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        This is one of my favorite Thai curries. I first had it in the south of Thailand in Surat Thani at the bus station on my way to Phuket. It had every kind of seafood imaginable. Some of the seafood had been grilled, so it was particularly good.

        My version is much simpler, and although it sounds a bit involved, it really isn’t. Just have everything ready to go and you will be rewarded with a wonderful meal which is bursting with flavors.

        Finding the secret ingredient:

        Kaffir lime leaves are also called Makrut lime leaves. They can often be found fresh, but they are also found frozen sometimes. They are fine when they’re frozen. My market keeps them in the frozen food area.

        Feel free to add whatever seafood you like and if you are allergic to shellfish, it is just perfect with fish.

        Ingredients:

        1 lb Fish, cut into 3 inch squares. I use cod.
        6 Large Shrimp, shelled.
        6 large Scallops, scored.
        1 4oz can Chu Chee Curry Paste, easily found in Thai or most Asian markets.
        1 13.5 oz can Coconut Milk
        3 Tbsp Oil
        4 Thai Chilies, whole or chopped, if you like it very spicy.
        2 Tsp Sugar
        1 1/2 Tbsp Fish Sauce
        1 1/2 Tbsp Lime Juice
        4-Fresh Kaffir Lime Leaves, great flavor if you can find them.

        Note: You can also add squid if you like it, but literally only cook it for 1-2 minutes max.

        Preparation:

        Prepare your fish and other seafood and heat the oil in a large sauté pan which has a lid.

        Once the oil is hot, add your curry paste and keep stirring. After it is fragrant, add your fish and lightly sear each side. Maybe 1 minute per side. Remove to a plate and add your Thai chilies. Stir for maybe one minute. Then add your coconut milk and sugar and cook on a medium simmer for 5 minutes.

        Add in your fish, shrimp and scallops and make sure they are well coated with the sauce. Reduce the heat to a soft simmer. Put on the lid and cook for 6-7 minutes. If using squid, add it for the last 2 minutes.

        Turn off the heat, add the fish sauce, kaffir lime leaves and lime juice, mix well and serve over steamed Jasmine rice.

        Note: Kaffir lime leaves are also called makrut lime leaves. They can often be found fresh, but they are also found frozen sometimes. They are fine when they’re frozen.

        Delicious Thai Choo Chee Curry Recipe

        This is one of my favorite Thai curries. I first had it in the south of Thailand in Surat Thani at the bus station on my way to Phuket. It had every kind of seafood imaginable. Some of the seafood had been grilled, so it was epic.
        My version is much simpler, and although it sounds a bit involved, it really isn’t. Just have everything ready to go and you will be rewarded with a wonderful meal which is bursting with flavors.
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 10 minutes
        Servings: 4
        Course: Main Course
        Cuisine: Thai
        Ingredients Equipment Method Notes

        Ingredients
          

        • 1 lb Fish cut into 3 inch squares. I used cod.
        • 6 Large Shrimp shelled.
        • 6 large Scallops scored.
        • 1.4 oz can Chu Chee Curry Paste easily found in Thai or most Chinese markets.
        • 1 13.5 oz can Coconut Milk
        • 3 Tbsp Oil
        • 4 Thai Chilies whole or chopped, if you like it very spicy.
        • 2 Tsp Sugar
        • 1 1/2 Tbsp Fish Sauce
        • 1 1/2 Tbsp Lime Juice
        • 4 Fresh Kaffir Lime Leaves great flavor if you can find them.

        Equipment

        • Wok

        Method
         

        1. Prepare your fish and other seafood and heat the oil in a large sauté pan which has a lid.
        2. Once the oil is hot, add your curry paste and keep stirring. After it is fragrant, add your fish and lightly sear each side. Maybe 1 minute per side. Remove to a plate and add your Thai chilies. Stir for maybe one minute. Then add your coconut milk and sugar and cook on a medium simmer for 5 minutes.
        3. Add in your fish, shrimp and scallops and make sure they are well coated with the sauce. Reduce the heat to a soft simmer. Put on the lid and cook for 6-7 minutes.
        4. Turn off the heat, add the fish sauce, kaffir lime leaves and lime juice, mix well and serve over steamed Jasmine rice.
        5. Note: Kaffir lime leaves are also called makrut lime leaves. They can often be found fresh, but they are also found frozen sometimes. They are totally fine when they’re frozen.

        Notes

        Enjoy my recipes, Join the Kitchen

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        Homemade Indian Chickpea Curry Recipe

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        I love Indian food, so I learned to make it myself. It requires some prep time, but it’s not that difficult and Indian cuisine is a rich source for vegetarian and vegan dishes.

        One of my fellow blogger’s Pragati Bidkar, at Kamil’s Kitchen has some wonderful recipes and I wanted to share this one. It’s spicy, but you can adjust the heat by modifying the cayenne chili powder. I’ve adjusted the method slightly, but essentially, it’s her recipe. Thanks Pragati.

         
        Ingredients:

        2 cans organic Chickpeas aka Garbanzo Beans

        1 packet frozen chopped Spinach

        1 cup canned, crushed or diced Tomatoes

        2 medium Onions

        4-5 whole Cloves

        1 stick Cinnamon

        3 Green Cardamom pods

        2 dry Bay Leaves

        1 tsp Cayenne Pepper, go down to 1/4 tsp if you don’t like spicy

        1/2 tsp Black Pepper

        1 tsp Garam Masala

        2-3 cloves of Garlic

        1 Tbsp fresh Ginger Root, peeled

        1 tsp Sea Salt

        2-3 Tbsp Oil

        1 tsp Sugar

        Preparation:

        Thaw and wash the spinach under hot water and drain in a colander. Squeeze all of the excess water out.

        Put the onions, ginger, sea salt, garlic and the spinach in a food processor and pulse it until you get a thick pesto like paste.

        Drain the canned chickpeas taking care to remove all the water/liquid from the cans.

        Assemble all the dry spices in a bowl or ramekin. Heat oil in a sturdy pan and add the spices, and stir constantly until you can smell the fragrance. Keep stirring as they can burn quickly.

        Then add the pureed mixture and gently simmer for 5-10 minutes. Add in your tomatoes and cook for a further 5 minutes. Add the cayenne, garam masala, salt, sugar. Stir, cover and let it simmer for 15-20 minutes.

        Serve hot with steamed down basmati rice, rotis, naan or just in a bowl like a thick soup.

        •  

        How to Make Perfect Cashew Curry at Home

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        This is a favorite curry of mine. I have had it many times, but tried to recreate the stunning version I had in London at Vineet Bhatia Rasoi in Chelsea. I think this is very close.

        The key to making this a stunning dish, is to make sure the paste is fully cooked, so the spices lose their raw flavor. Making sure the cashew nuts are properly roasted and keeping to the final timing, so the cashews still have some crunch.

        It is not a difficult recipe, but it’s worth reading it through to make sure the process is clear before you begin.

        Note: I have added ground spice amounts for those of you who don’t have a whole spice grinder.

        Ingredients:

        1½ cups roasted Cashew Nuts

        1 ½ cups diced Tomatoes, pureed

        2 Tbsp Butter or Ghee

        1 Tbsp Oil

        2-3 Tbsp Coconut Milk

        1/2 – 1 tsp Salt

        Coriander/Cilantro Leaves, chopped

        For Onion/Garlic /Ginger Paste:

        1 tsp Garam Masala


        3 Cloves, Approx 1/8 tsp ground cloves.

        3 Green Cardamoms, peeled, approx 1/8 tsp ground cardamom


        1 inch Cinnamon Stick, approx 1/2 tsp ground cinnamon


        1 Tbsp Coriander Seeds, approx 1/2 tsp ground coriander

        ½ tsp Cumin Seeds, approx 1/4 tsp ground cumin

        2 tsp Sugar

        4 Dried Red Chilies

        8 Cashew Nuts


        2 Onions, medium size, peeled and loosely chopped


        3 cloves of Garlic, peeled and chopped


        2 tsp Ginger Root, peeled and chopped
         
        4 Curry Leaves

        Preparation:

        Preheat your oven to 350F and roast your cashews. Watch them closely. Usually, it takes about 5-7 minutes. Remove from oven and set aside.

        Grind all the dry ingredients (first grouping) listed under onion/garlic/ginger paste until they are powdered and then add to the rest of the ingredients, except the curry leaves, into a small food processor and grind to a smooth paste.

        Add the 2 tbsp of butter and your oil to the pan and bring it to a medium heat and add the ground paste mixture and curry leaves. Cook it on medium to medium low, stirring until the spices begin to become aromatic and its raw smell disappears and the oil starts to separate. It will take about 7 – 8 minutes.

        Next, mix in tomatoes and cook for 4 minutes. Add salt and sugar. If needed, add just enough water to just loosen the mixture. Do not make it too thin.

        Add cashew nuts, and coconut milk, and let it simmer for another 5 minutes. Garnish with chopped coriander leaves and serve with basmati rice.

        How to Make Perfect Cashew Curry at Home

        This is a favorite curry of mine. I have had it many times, but tried to recreate the stunning version I had in London at Vineet Bhatia Rasoi in Chelsea. I think this is very close.
        Print Recipe Pin Recipe
        Prep Time 20 minutes
        Cook Time 30 minutes
        Servings: 4
        Course: Main Course
        Cuisine: Indian
        Ingredients Equipment Method

        Ingredients
          

        • 1½ cups roasted Cashew Nuts
        • 1 ½ cups diced Tomatoes pureed
        • 2 Tbsp Butter or Ghee
        • 1 Tbsp Oil
        • 2-3 Tbsp Coconut Milk
        • 1/2 – 1 tsp Salt
        • Coriander/Cilantro Leaves chopped
        For Onion/Garlic /Ginger Paste:
        • 1 tsp Garam Masala
        • 3 Cloves Approx 1/8 tsp ground cloves.
        • 3 Green Cardamoms peeled, approx 1/8 tsp ground cardamom.
        • 1 inch Cinnamon Stick approx 1/2 tsp ground cinnamon.
        • 1 Tbsp Coriander Seeds approx 1/2 tsp ground coriander.
        • ½ tsp Cumin Seeds approx 1/4 tsp ground cumin.
        • 2 tsp Sugar
        • 4 Dried Red Chilies
        • 8 Cashew Nuts
        • 2 Onions medium size, peeled and loosely chopped
        • 3 cloves of Garlic peeled and chopped
        • 2 tsp Ginger Root peeled and chopped
        • 4 Curry Leaves

        Equipment

        • Saute Pan
        • Baking Sheet

        Method
         

        1. Preheat your oven to 350F and roast your cashews. Watch them closely. Usually, it takes about 5-7 minutes. Remove from oven and set aside.
        2. Grind all the dry ingredients (first grouping) listed under onion/garlic/ginger paste until they are powdered and then add to the rest of the ingredients, except the curry leaves, into a small food processor and grind to a smooth paste.
        3. Add the 2 tbsp of butter and your oil to the pan and bring it to a medium heat and add the ground paste mixture and curry leaves. Cook it on medium to medium low, stirring until the spices begin to become aromatic and its raw smell disappears and the oil starts to separate. It will take about 7 – 8 minutes.
        4. Next, mix in tomatoes and cook for 4 minutes. Add salt and sugar. If needed, add just enough water to just loosen the mixture. Do not make it too thin.
        5. Add cashew nuts, and coconut milk, and let it simmer for another 5 minutes. Garnish with chopped coriander leaves and serve with basmati rice.

        Tried this recipe?

        Let us know how it was!