>>41122575Yeah man it's ridiculous. The prep and cooking is ridiculously easy and 75% of it is spent away from the hob and doing other things.
All you have to do is chop onions, garlic, and maybe some chillies (I use dried ones though), and perhaps something else (i.e spinach, pickle, peppers IDK), mix the spices, chop coriander, prepare your meat or veg stock, and chop up your meat and it's pretty much done.
I brown the chicken first in the pan in some groundnut oil, then take it out.
Then I fry the garlic gently on a low heat (I grate my garlic using a microplane grater so it's very delicate). Then the onions, spices, and then I re-add the chicken and fry it some more on a low heat until coated with the mixture in the pan evenly. After that, I add my chicken or veg stock - and at this point, if I am using special ingredients, i.e. naga chilli pickle or harissa, I add it now, along with some lemon juice and seasoning. This I let simmer for about 5 minutes on a medium heat, stirring gently, before turning it back down to low and adding a tin of plum tomatoes into the pan and mixing it all together. This adds a tomato base to the curry which many Indian foods use. Along with the spices, lemon juice, seasonings, garlic, onions, and chicken stock, this will really add flavour to your final dish. At this point you can just set the temp to medium, and then come back every 3 or 4 minutes to stir it, as you don't want the sauce to stick to the pan as it reduces (which it will, after about 10-15 minutes to the right consistency). When it's done all those flavourings and the sauce will have condensed into a massive hit of Indian spice flavour.
Get a microwave steamer for some basmati or pilau rice and stick it on in there for 18 mins while the curry is simmering.
Get a naan and put it in the oven.
Wait 20 minutes for all this shit to cook and...
Enjoy a real easy home cooked dinner in lightning fast speed.
