A flavorful homemade curry recipe skips traditional heat, relying instead on a tandoori-inspired spice blend and fresh garden tomatoes for depth. The dish combines tender chicken, sautéed vegetables like onions, garlic, ginger, and mushrooms with a creamy finish, all cooked in high-quality olive oil and butter. Optional paprika and chili can be adjusted to taste, while careful simmering ensures the tomatoes break down into a rich, cohesive sauce. The method emphasizes slow cooking and seasoning with coarse salt and black pepper for maximum flavor.
Curry blend is tandoori barbecue spice blend, but it's great for a curry dish on it's own either way. All measurements in average terms. https://ibb.co/fG9xH5DF https://ibb.co/7dKKtf7x https://ibb.co/7tC0FKyw Tomatoes fresh from my ma's tomato plant garden, 500 grams. Breast of chicken, 400 grams. Onions, 2 medium. Garlic, 5 cloves. Ginger, big chunk. Paprika/peppers, 3 half, different colours or whatever you got, you can leave this out. Mushrooms, 4 large/5-6 medium Cream, heavy or semi-heavy, 5-10 cl. Olive oil, good quality, the brand i use is named farchioni. Didn't add chilis or chili powder this time, but you can do so to your liking. The one i use is not hot at all. Rinse tomatoes well, shake, leave to drain. Fine chop garlic, ginger. Cut onions, mushrooms and paprika to small pieces but not too small. Heat a good amount of oil, 5cl, to medium-high heat, fry all the vegetables well while stirring for about 10-13 minutes. Put lid on for 30-60 seconds to build up heat if necessary, but don't leave it on, it will boil the vegetables. When they are sweated and slightly golden, add the tomatoes. Mix well, put lid on. Check every 2-3 minutes. Tomatoes start breaking down after 6-8 minutes. When they do, start crushing them with your spatula, carefully. Pick out the skins as you stir and work the dish. When the tomatoes are beginning to mix with the ingredients, add 3-4 whole spoonfulls of spice mix and stir well. Leave to simmer on low-medium heat. Remember to stir occasionally. Lid off. Cut chicken breasts to medium pieces. Grind well over with salt (preferably celtic sea salt, much more flavour) and black pepper, mix it a bit. Heat a nice lump of dairy butter in a pan, wait until it's starting to brown, add chicken, stir well. The chicken should be just about cooked through with nicely browned edges before adding it to the main pan, about 10-12 minutes. Add chicken and the melted butter to main pan. Add cream. Stir well. Leave for 5 minutes, lid off. Taste. Add more spice mix and/or salt and pepper if necessary. Turn off heat, wait 10 minutes, serve. Serve with rice if preferred, preferably wholegrain rice. You won't be able to not eat all of this dish ^^ Too tasty. Been looking into making my own tandoori spice mix but as far as i find there are like 20-25 spices or so... too damn much work. I did make some other spice/herb mixes, i really recommend that, you need much less and it's very flavourful. submitted by /u/Taurean6 [link] [comments]
