Easy Curry Recipe - How to Make A Curry in 20 Minutes!
I love making chicken curry and beef curry. Sometimes, I’m in a hurry and don’t have time to cube and dice chicken and beef. Plus, I really don’t like handling raw meat. Either way, I’ve come to develop this easy curry recipe that is really wonderful if you’re craving a good curry, but don’t have a lot of time to spend perfecting your recipe. This recipe is incredibly easy and if I can do it, then you can too! Most importantly, it results in a very delicious entree that is pretty healthy, too!
Guess what? You probably have many of these ingredients in your kitchen!
Note: I’m not giving you exact measurements because I always make this from scratch. You really need to play around with ingredients to get the level of spiciness and flavor that you desire. Use these ingredients to create your curry masterpiece (in under 20 minutes!)
"The most important thing: Making a curry is ALL about tasting. You will need to frequently taste your masterpiece to create the perfect curry that is seasoned to your liking."
Ingredients for an Easy Curry Recipe
- One can of ‘Hearty Beef Stew’ (Dinty Moore works great)
- Chopped Onions
- Chicken Stock/Chicken Broth
- Tomato paste (over 50/50 ketchup and pasta sauce)
- Olive oil
- Minced garlic (I use prepared minced garlic from a jar)
- Ginger powder
- Curry powder
- Tumeric powder
- Cilantro (Fresh is best, use dried if you have to)
- Plain yogurt (optional)
How to Make a Curry : Directions
The most important thing: Making a curry is ALL about tasting. You will need to frequently taste your masterpiece to create the perfect curry that is seasoned to your liking.
1.) In a medium cooking pan, heat 2 tbsp. of olive oil. After the oil starts to slightly smoke, toss in your chopped onions. (I usually add about 1/2 a cup of sliced onions)
2.) Start sautéing the onions, add minced garlic and ginger powder. (I usually add about 1 tsp. of minced garlic and ½ tsp. of ginger powder.)
3.) Once thoroughly heated, add in ¼ cup of chicken stock to cover the onions and garlic. Let this simmer for about 30 seconds. Now, stir in about ¼ cup of tomato paste or your mixture of 50/50 ketchup and pasta sauce (this is my favorite combination to use.) The trick here is to create a nice base that is slightly thick.
4.) Taste what you have so far. You should be able to detect a pleasant combination of garlic, ginger, onion and tomatoes. What you have created so far should make a lovely pasta sauce. Not to your liking? Add in more garlic or more ketchup or chicken stock to balance it out. Do not go onto the next step without being pleased with what you’ve created so far.
5.) Now we add the spices! Start off with about 2 tsp of curry, 1 tsp of tumeric and ½ tsp of All-Spice seasoning. Stir thoroughly. Taste! At this point, your concoction should taste like a curry. If something is not to your liking, add more spices to balance it out. Don’t add too much, because once you’ve stirred a spice in, it’s there for good.
6.) Once the taste is to your liking, turn down the heat and simmer for 15 to 20 minutes.
Remove from heat. Let sit for about 2 minutes, stirring to help cool your curry down.
7.) Spoon in a tablespoon or two of yogurt (optional). Note: Add your yogurt in ONLY after you’ve removed from the heat and let sit for about 2 minutes. Adding in yogurt at high temperatures will curdle.
8.) Plate your curry and garnish with fresh cilantro.
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