It’s a cold, dark winter night, and you need something for dinner. But you don't have much time, or hardly any energy, to cook a feast. What if I told you that you could have an easy, comforting, and delicious curry on the table in just about 30 minutes?
If I have your attention now, then let me tell you how to get started. This chicken and potato curry is packed with flavor from toasted whole spices. The sauce, made of onion, garlic, and canned whole peeled tomatoes, is then enriched with a few ground spice blends. When making a curry sauce like this, it’s best to add the powdered spices once the onions and tomatoes are cooked well, as they don't need roasting or cooking too much, so they don't over-bloom or brn.
This all makes a perfect sauce in which small cubes of potatoes and boneless, skinless chicken cook gently. It’s finished with a splash of cream and a handful of chopped cilantro, making it intensely fragrant and deeply divine.
Once you’ve got the format down pat, try using other vegetables, like carrots or cauliflower, and different meats, like ground lamb or beef. The possibilities are endless. However you make it, be sure to serve the curry with rice or your favorite kind of flatbread to soak up all the sauce.
Ingredients2 tablespoons sunflower oil (or any neutral oil that can stand high heat)
4 whole cardamom pods
1 stick cinnamon
1 bay leaf
1 teaspoon whole cumin seeds
1 large onion, roughly chopped
1 garlic clove, finely minced or grated
1 large (400g) can of whole peeled tomatoes
1 teaspoon kosher salt
1 teaspoon chile powder (like ancho)
1 teaspoon turmeric powder
1 teaspoon garam masala
1/2 teaspoon granulated sugar
1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) pieces
1 large russet potato, skin kept on and cut into 1/2-inch (1.2-cm) pieces
1/2 cup (115ml) water
2 tablespoons heavy cream
1/4 cup (10g) fresh cilantro leaves, finely chopped