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Guide to the perfect Indian Dish

Adeel Khalid

Tasty, filling and easy on the pocket – The three things every student looks for in every meal they have. What if we told you about a dish that can get you all of this? Sounds too good to be true? Well, it’s not. The dish is called Indian Chicken Curry and here are a few tips for you to keep in mind while you make one.

1. Ginger, garlic and onion

The three things that serve as the base flavour for most Indian dishes are ginger, garlic and onion, and a curry is no exception. The first step is to cut these, put them in a skillet along with some cooking oil and heat it. Alternatively, you can also put the garlic and ginger in a blender, and blend them to make a paste. As for the onion, bear in mind that the color of your curry will be directly proportional to the color of the onions while you’re frying them (just be sure not to burn them).

2. No such thing as enough spices

The secret behind making most Indian dishes taste the way they do is the proper usage of spices. It may take a while to get used to the high level of spices but rest assured, once you get used to them, there’s no going back! Some of the commonly used ones in this regard are coriander, red chilies, green chilies and turmeric powder.

 

3. Pay attention to the body

It’s crucial to decide beforehand what’s going to give your dish its ‘body’. Is it going to be yoghurt? Is it going to be tomatoes? Or is it just going to be cream? We’ll let you be the best judge of that. Be sure to add enough based on how much gravy you’re looking for.

4. Chicken (duh!)

Depending on the number of people you’re preparing the dish for, decide on the amount of chicken you want to use. Bear in mind that it’s best to use skinless chicken thighs; however it isn’t restricted to that. Also, the ‘body’ of the curry and the chicken have to be in proportion with each other. You don’t want to put too much chicken in too little gravy and/or vice versa. Balance is key!

5. Aroma 

By now your kitchen probably already smells awesome but it doesn’t end there. Your dish needs to smell just as good too (at least!). In order for this, be sure to cover the skillet once all ingredients have been added. Not only is this step crucial to properly cook the meat but also helps to trap the smell inside, ensuring that none of your 5 senses is left unattended.

6. Finishing touch

Once you feel that the chicken is cooked to your liking, remove the lid, sprinkle some coriander, green chilies and ginger over the dish. This improves the way it tastes and the way it looks. Both matter! Moreover, based on personal experience, squeezing fresh lemon can do wonders as well. Believe me, it only gets better!

Important: Don’t forget to add salt and pepper based on how much you prefer.

The mouthwatering curry is served with either rice or naan (a special type of bread commonly eaten in the South Asian region). Hurry up and give it a try, and let us know how yours turned out to be. Happy eating! 


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