Mild & Creamy Indian Curry

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8. mild & creamy indian curry

Mild & Creamy Indian Curry

This is one of my all time favourite curries.

per person
200g (7oz) protein / veg
1 tablespoon garam marsala
pinch aromatics
1/2 can tomatoes (200g / 7oz)
2-3 tablespoons creamy agent

1. Heat a few tablespoons olive oil in a large frying pan (skillet) over a medium high heat.

2. Brown protein if using raw meat for few minutes each side. Otherwise move on to the next step.

3. Add garam marsala and aromatics. Stir for a few seconds.

4. Add tomatoes and their juices and veg, if using. Simmer for about 5 minutes. Until thickened. Or longer until the veg are tender.

5. Stir in cream and bring back to a simmer. Return or add protein to the pan and simmer until heated through.

6. Taste and season with salt, pepper and a little sugar if you like it sweet.

Variations

protein – chicken thigh fillets, steak, pork fillet, chickpeas, butter beans, cannellini beans, borlotti beans, lentils, ricotta, paneer (indian fresh cheese similar to ricotta), cashews, almonds, hard boiled eggs.

vegetables – fennel, zucchini, cabbage, carrots, beets, asparagus, broccoli, cauliflower, red capsicum (bell peppers). Leafy veg such as spinach, kale or collard greens can be finely sliced into ribbons with a knife. Baby spinach.

can’t find garam marsala? – replace with a mild curry powder or make your own using equal parts ground cumin and coriander.

aromatics – dried or fresh red chilli is my preference. You could also add garlic or ginger.

creamy agent
– whipping cream is my favourite. Or try coconut cream or butter. Natural yoghurt is also lovely but best to serve it on the side so the yoghurt doesn’t curdle with the heat of the curry. You can stabilise yoghurt so it can be heated but it’s a pain to do.

no tomatoes? – allergic or don’t have any. Just replace with 1/2 cup chicken or vegetable stock and expect a less thick curry. You might find it needs a squeze of lemon or lime to make up for the acidity in the tomatoes.

Leftover Potential?

Great! I find curry improves with age. Freezes well also. Just be careful to reheat gently as excess heat will cause the cream to curdle.

Problem Solving Guide

too hot – next time use less chilli, but for now, increase the cream to tame the heat. Or serve with natural yoghurt and cucumber.

grainy sauce texture – I suspect it’s to do with the quality of the garam marsala spice blend and how fine it is ground. Simmering the sauce for longer could help soften the texture. The best solution is to find a good source of spices or to grind your grainy garam marsala in a coffee grinder.

tough mea
t – with currys and other sauce based dishes, there are 2 approaches to getting tender meat:
1. Use higher quality cuts such as breast. Chop them into small pieces, cook them quickly over a high heat until just cooked through, add the sauce and only cook at a gentle simmer so the sauce cooks but the meat doesn’t overcook.
2. Go for the long slow simmer for an hour or so to cook the meat until it is almost falling apart. This is better suited to cheaper cuts like chuck steak or lamb shanks

too bland – spices loose their flavour intensity as they age. Time to buy some fresh garam marsala for next time. But for now you could add a little more spice.

Serving Suggestions

Wonderful with classic steamed rice or cauliflower rice. Or serve on a bed of wilted greens, fresh baby spinach, or shaved cabbage.

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{ 2 comments… read them below or add one }

Shellie Clare May 22, 2012

“5…Return or add protein to the pan and simmer until heated through.”

This implies that the protein has been removed from the pan but there are no instructions on when to remove it. I’m confused. 🙂 Is it removed after step 2, 3 or 4? Thanks!!

By the way… I’m thrilled with your template recipes! I are a God-send for me.

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jules May 23, 2012

Glad you’re enjoying Shellie!

And sorry it’s a bit confusing.. remove after the protein is browned, unless you’re cooking chicken which I’d leave in to simmer in the sauce. Thanks for asking the question! Really appreciate it.

J

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