One of the many great things about living with an Indian who liked to cook was that I got exposed to new food. I grew up in Mississauga so it is not like I’ve never had Indian food before. I, however, had never really seen it being made from scratch. Growing up, curries were a mystery to me. It turns out they aren’t very hard to make.
All I did here was sweat out some chopped onion with garlic and ginger before I add the chopped tomatoes. You don’t need to be very careful with the tomatoes because, once heat is brought into them, it doesn’t take them very long to disintegrate into a liquid. My favourite spices to add to a curry when chicken is involved are cumin, paprika, ground coriander, chilli powder, and turmeric. I usually add equal quantities of each (about 1 teaspoon).
I also like to use dark meat over white. It is just so much more succulent. I regrettably haven’t learned how to make naan yet so I’ve been popping store bought naan in the oven to re-heat them.