- 3 Teaspoon red pepper flakes
- 3 Teaspoon cumin seeds
- 3 Teaspoon ground coriander seeds
- 3 Teaspoon turmeric
- 1 Teaspoon salt or to taste
- 6 Boneless Chicken Thighs
- 1 Tablespoon Olive Oil
- 1 Large Onion Cut in Large Chunks
- 2 Large Cubed Potatoes
Awhile ago my friend Stephen the world travelling criminal genius/supervillain (or superhero he may prefer) went to India for a few weeks. He visited a spice market during his travels that Gordon Ramsay really likes. Now you may have lived in a cave for awhile and be unaware of who Gordon Ramsay is so I can sum him up in about four concepts: Angry, Asshole, Chef, and my cooking hero. Check out Hell’s Kitchen on TV or better yet Kitchen Nightmares.
In any case he sent me some spices from the store and I hate to admit until my friend Wrath came down last weekend and gave me a few hints I had no clue how to make even a simple curry unless I dumped it from a can of Pataks. Still keep in mind this recipe is not a tomato based curry, or coconut water and all that fancy stuff this is just a very basic curry. Last night however I used my new knowledge to make a kick-ass potato and chicken Tikka Masala. The spices were amazing and since you probably can’t get this particular Tikka Masala spice mix, I’ve listed how to make your own with pretty easy to find spices.
This is very quick and very easy so don’t be lazy and give it a try. It’s a very good introductory curry so learn along with me!
1) Mix the first five ingredients in a mortar and pestle or in a coffee grinder and grind into a uniform mix.
2) Fry chicken until very nearly done in the oil, then remove it from the pan or wok. Leave the oil!
3) Drop your onions and potatos in the oil from the chicken, and cook on high heat about two minutes.
4) Add a cup and a half of water and all your Tikka Masala mix from step one. Stir it WELL and cover it (Very very very very important)
5) Simmer covered for 10 minutes.
6) Drop in chicken you cooked earlier and mix well.
7) Simmer covered for 10 minutes.
8) Stir that delicious smelling acid stew!
9) Simmer covered for 10 minutes (last time i promise!)
10) Uncover and let cool for about 5 minutes this allows the curry gravy to thicken from the potato starch.
11) Serve over basmati rice or whatever else you prefer. It is AMAZING as a naan dip as well!