Exploring Indian cuisine. How do you find recipes that are not on a traditional Indian restaurant menu?Jump to Recipe
ANSWER? GOOGLE IT. The link leads to a huge variety of Indian chicken dishes. This is not the link I used to find the recipe for my Spicy Chicken Curry. It is the point. All you need to do to find recipes is to ask the question. Just open your mind and explore. Challenge yourself to try to make dishes that you have never made before.
The only way to find new recipes is to be willing to fail. I love to try new food ideas. If you have not made it before you really won’t know what it tastes like. DOES THAT MAKE SENSE? So hopefully, you can look at the ingredients and get a sense for whether or not you will like it. Go for it and if you like, keep the recipe for another day. If not, throw the recipe away and try again.
Sharing some of my more unique Indian food ideas below:
The cast of characters.
Building the Chicken Curry
The Spicy Chicken Curry plated.
Spicy Chicken Curry
My Spicy Chicken Curry is a recipe you will not find on traditional Indian menus. Curries have a lot of variety but the base spices are the same.
- 3 Whole Chicken breasts cubed
- 1 Inch Ginger minced
- 4 Cloves Garlic minced
- 2 Whole Bay Leaves
- 3 Whole Cloves
- 1 Tsp Fennel seeds
- 1 Tbsp Chili powder divided
- 1 Tbsp Turmeric
- 2 Tsp Garam Masala
- 1 Tsp Black pepper ground
- 1 Tsp Salt
- 1 Tbsp Olive oil divided
- 1/2 Whole Yellow onion
- 1 Whole Shallot diced
- 4 Whole Serranos slit down the middle
- 1 Cup Tomato sauce
- 1 Cup Chicken stock
Heat 1 tsp of the oil on medium high heat. Once simmering, add the chicken and the 2 tsp of the chili powder, salt and pepper. Brown on all sides and remove from pan. Set aside.
Add the remaining oil and onions with remaining spices. Cook until softened – about 4 minutes. Add the ginger and garlic and cook for 1 minute. Next, add in the tomato sauce, chicken stock and simmer for 2 minutes. Add the chicken back in with the serranos. Simmer for 10 minutes.
Serve with white rice. Enjoy!