An easy, mouth-watering chicken curry recipe
Originating in the Indian subcontinent and arguably thousands of years old in its more basic form, chicken curry rapidly spread further afield in the 1900s, especially in the United Kingdom where virtually every town has at least one Indian restaurant serving their own version. The basic components – onion, tomato, spices, and protein – are consistently present, but an endless number of variations on the formula exist.
Make it vegetarian
Indian cuisine offers a wide range of vegetarian options, and changing this curry to a vegetarian alternative is as simple as swapping the chicken bouillon for vegetable stock and replacing the chicken with some tasty paneer cheese. Lentils are also a good alternative and are commonly used in Indian dishes.
Adjust the spice level
This curry has a relatively mild flavor, so if you want to increase the heat, there are two simple alternatives: add diced chilli while frying the onion and garlic, or add sliced fresh chilli towards the end. Keep the seeds in to make it even spicier.
Too hot? Add some yogurt
Having regrets about how much chilli you've used? No problem. A dollop of yogurt or sour cream will pull the curry back to cooler territory. Alternatively try adding some coconut milk which not only cools things down, but has the benefit of bringing extra flavor to the dish.
Store your chicken curry like this
After it cools down, your chicken curry can be kept in an airtight container in the refrigerator for three to four days. Some people even think that the curry tastes better the day after it is prepared.
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