A genuine Indian red curry recipe
It's a staple of family curry nights in the Percy household – here's how to make it
This red curry is a staple of family curry nights in my family. It's got a little bit of a backstory to it. It's a legit Indian recipe that was given to us by one of our family friends while they lived near us in London (they now live in New York). We have enjoyed it for years as a family and, since I'm now writing here on FoodTribe, I figured that it would be a good recipe to share with the community here.
The spices and ingredients are down to personal taste and you can vary them quite a bit. We usually have this curry with prawns in it, but the original recipe has it with chicken. You can just as easily do it with fish or tofu, if any of those are more your bag. Make more of it than you need to as well – everyone loves leftovers.
A genuine Indian curry recipe that can be chopped and changed quite a bit depending on your preferences
Ingredients
- 2 cinnamon sticks
- 3 cardamom pods
- 4 onions (chopped finely)
- 4 diced chicken breasts
- Garlic
- Ginger
- 1/2 can of tomatoes
- 1/2 teaspoon of turmeric
- Salt
- 2 green chillis
- 1/2 teaspoon Garam masala
Instructions
- Heat oil & fry the cinnamon and cardamom for 1 minute.
- Add the 4 onions and fry them until they turn brown.
- Add the 4 diced chicken breasts and cook them until they are browned.
- Add ginger & garlic to taste.
- Add 1/2 can of tomatoes. Cook until they separate from the oil.
- Add the salt, 1/2 teaspoon of turmeric and the 2 green chillis, plus water and 1/2 teaspoon of Garam masala. Heat until they separate from the oil.
Recipe Notes
This recipe uses chicken, but you can also do it with prawns, fish or tofu. Make more than you need, too; you can have the leftovers the next day!
Recipe by
Our Indian friend Anu, although it's very likely a family recipe that's generations old.
Join In
Comments (9)
Sounds good to me.
Sounds pretty tasty! What do you serve it with?
Rice usually!
How big of a can are your tomatoes? How much water?
Our curry recipe is pretty much the same except we use coconut milk and chili powder (for the redness). Our curry powder (in lieu of Garam masala) is a recipe by itself!)
Oooh, sounds interesting!
And hot! Waaaay hotter than anything I’ve had in India!
Like that😋