Curry Archives - Love to stay home

Green Chicken Curry

May 19, 2022 No Comments

Simple Green chicken curry is one of those no-fuss recipes where you grind a whole lot of ingredients and make the curry. No chopping required! Most recipes have a red curry or gravy, so this is something different.

Even if you are busy, you can certainly make this green chicken curry in a hurry!! I am always looking for and trying recipes that are quick and easy. This is not my recipe, but I wanted to share it as it turned out really good.

This recipe is by Chef Varun Inamdar from the YouTube channel Get Curried. You can find the recipe video here. I love this particular chef’s recipes, they are always simple and delicious.

It has been a while since I shared a recipe on my blog. From now onwards, I have decided to only share recipes that turn out so delicious that I cannot help but share them with everyone! So, you know this is a great recipe!

I adjusted the original recipe to suit my family’s taste. This is how I made it for my family.

What are the ingredients required for this Green Chicken Curry?

Chicken thighs

Turmeric powder

Oil

To grind:

Green chilies

Ginger

Garlic

Mint leaves

Cilantro

Yogurt

Onion

Curry leaves

Lime juice

Garam masala powder

Salt to taste

The exact measurements that I used will be in the recipe card below.

These are my Amazon Kitchen Picks for this recipe:

STAINLESS STEEL PAN WITH LID

(Disclaimer: These are affiliate links, which means if you buy any of these recommended products, I will receive a small commission from Amazon at no extra cost to you. Please know that I only recommend products that I know to be of great quality. Thank you so much for your support!)

How do you make this Green Masala Chicken??

Make the masala paste first, in a grinder jar add all the ingredients for the masala. Grind it well into a smooth paste. Keep this paste aside

Heat some oil in a pan. Add the chicken along with turmeric powder and salt. Fry it for about 5 minutes, stirring it so it does not stick to the pan.

Add the green masala paste to the chicken, and mix well for a few minutes. Cover and cook till chicken is fully cooked about 15 minutes.

Add garam masala and salt to taste.

When it’s done garnish with mint leaves and thinly sliced ginger.

That’s it! Your delicious green chicken curry is ready!

Serve with peas rice, plain rice, naan, roti, or paratha.

Green Chicken Curry

An easy and delicious green chicken curry that gets its green color from mint leaves, cilantro, and green chilies.

Course Main Course, Side Dish

Cuisine Indian

Prep Time 5

Cook Time 25

Total Time 30

Ingredients

4 Chicken thighs, cut in half 8 pieces in total
1/2 tsp Turmeric powder
1/2 tsp Salt

Green masala ingredients

1 onion
20 Mint leaves
1/2 Bunch of Cilantro
4 Garlic cloves
1 inch Ginger
2 Green chilies
1 Sprig of Curry leaves
1 tsp Lime juice
2 tbsps Yogurt

To garnish

A few mint leaves
Few slivers of ginger
½ tsp Garam masala

Instructions

Add all the ingredients for the green masala paste to the grinder/mixer and make it into a paste. Set this aside.
Heat oil in a wide pan. When hot, add the chicken pieces, turmeric, and salt. Keep stirring and let the chicken cook for about 5 minutes.
Add the green masala paste prepared earlier. Mix it well. Add a little water (about ¼ cup) to the mixer jar and add that masala water to the chicken.
Cover and cook for about 15 minutes. The chicken should be cooked well.
Lastly, add salt to taste and garam masala.
Garnish with chopped mint leaves and thin slivers of ginger
Enjoy this green masala chicken with rice, quinoa, naan, roti or paratha!

Notes:

You can adjust the spice by adding more or less green chilies. In the original recipe, Chef Inamdar adds 6-8 green chilies, but I just added 2 as my family prefers less spice. I also left out the green chilies in the garnish.

If you like it spicy, do follow the original recipe.

Use chicken thighs for the best taste. But you can use chicken breasts or chicken legs too.

Other options that you can use are eggs or mutton( goat meat).

Substitute paneer, tofu, or vegetables for a vegetarian version.

For the masala paste, I added a small-sized onion and 4 big cloves of garlic. If you get small garlic cloves, you will have to add more.

You can add potatoes too. I always love adding potatoes to any curry as they absorb the flavors and taste good.

Do try this recipe, you will not be disappointed. Please leave a comment below if you try it out., I would love to hear from you! Or you can share a picture on Facebook or Instagram @lovetostayhomeblog

Check out my other easy Chicken recipes:

Easy Butter Chicken

Spicy Indian Chicken Fry

Ghee Rice & Kadai Chicken

Easy Indian Chicken Stew

Chicken Shawarma Pita Wraps

Instant Pot Spanish Chicken Pulao

Chicken Salad Sandwiches

Instant Pot Chicken Pulao

Quick Chicken and Egg Noodles

Thank you for reading! Hope to see you back here soon!

Lovetostayhome is on Pinterest, Facebook, and Instagram, Please follow me to know when I post something new.

Have a wonderful day!

Photo by Hello I’m Nik on Unsplash

Recipes

Tamarind Fish Curry

October 2, 2021 No Comments

This Tamarind Fish Curry is very easy to make and will be ready in no time! You can use any type of fish like tilapia, mahi-mahi, kingfish, or salmon.

The recipe is made using just 2 slices of fish. I try to cook just enough for a meal so that we don’t have to eat the same dish more than once. You might enjoy this dish if you like sour and spicy food! Enjoy this fish curry with rice, paratha, or bread.

I used salmon fish in this curry. However, you can even use shrimp if you like.

Do check out my other recipe using salmon – Air Fryer Salmon Fish Fry.

When I make fish, I usually make a curry and also fry a few pieces of fish at the same time using the air fryer. My kids love the salmon fish fry! Do try it out if you haven’t already.

WHAT ARE THE INGREDIENTS FOR THIS TAMARIND FISH CURRY?

(Exact measurements are in the recipe card)

Fish

Onion

Tomato

Tamarind paste

Garlic

Spice powders: turmeric, Kashmiri chili powder, coriander powder

Salt

Oil

For seasoning: mustard seeds, cumin seeds, and fenugreek seeds (methi) & curry leaves

HOW DO YOU MAKE THIS TAMARIND FISH CURRY?

Heat the oil in a pan. When hot add the seasoning ingredients, when the mustard splutters, add chopped onions and smashed garlic cloves.
Stir and cook till the onions are light brown. Next, add tomatoes with the spice powders and salt. Stir well, cook the gravy till the tomatoes soften.
Add tamarind paste and about 1/2 cup of water. Cover and bring to a boil. When you can see the oil floating on top, add the fish pieces.
Cover and let the fish cook. It should cook in about 6 minutes. Switch off the stove. Transfer to a serving dish. Your tamarind fish curry is ready! You can garnish with chopped cilantro if you wish.

Tamarind Fish Curry

Fish in an onion, tomato, and tamarind gravy with Indian spices, a sour and spicy curry.

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 15

Total Time 25

Ingredients

2 slices Fish
½ Onion (chopped)
1 Tomato (chopped)
2 Garlic cloves (smashed)
1 tsp Tamarind paste
½ tsp Salt (or to taste)
2 tbsp Oil

Spice powders

¼ tsp turmeric powder
1 tsp Kashmiri Chili powder
1 tsp Coriander powder

For seasoning

1 tsp Black Mustard seeds
½ tsp Cumin seeds
⅛ tsp Fenugreek seeds (Methi)
8-10 Curry leaves

Instructions

Heat the oil in a pan. When hot add the seasoning ingredients. Once the mustard seeds start spluttering, add onions and garlic.
Stir and cook till onions are light brown. Next, add the tomatoes, spice powders, and salt. Mix and cook till tomatoes soften.
Add tamarind paste along with about 1/2 cup of water. Cover the pan and bring the gravy to a boil. When you see the oil floating on top, add the fish pieces.
Cover and let the fish cook, it should cook fast, around 6 minutes.
Switch off the stove and transfer to a serving dish. Garnish with cilantro if desired.

NOTES:

Use more chili powder if you like it spicier, or you can add one chopped green chili as well.
If you do not have curry leaves you can leave them out, but it is highly recommended in this recipe.
If you like to make a bigger quantity of this recipe, you can certainly just double the ingredients.
Another option is to add coconut milk at the end to get more gravy. If you like creamier curries, you should add coconut milk.
Garnishing with cilantro is optional. I did not add the cilantro to mine.

Hope you will try this recipe. If you do let me know if you liked it by leaving a comment or rating the recipe. Thank you!

HERE ARE SOME MORE EASY RECIPES THAT YOU MIGHT LIKE TO TRY:

Spicy Indian Pork Chilli Fry

Easy Instant Pot Mutton Biriyani

Lime/Lemon Quinoa

Instant Pot Mixed Vegetable Rice

Chickpea Masala

Easy Indian Chicken Stew

Pan-Fried Crispy Shrimp

Air Fryer Okra Fries

Lovetostayhome is on PINTEREST, INSTAGRAM, and FACEBOOK! Follow me @lovetostayhomeblog to know when I post new content.

Please subscribe to my newsletter also to be updated on the latest from me.

Do come back and visit, I really appreciate your support! THANK YOU!

Photo by Nathan Dumlao on Unsplash

Recipes

Egg and Potato Curry

September 24, 2021 No Comments

This Egg and Potato Curry is made using the versatile onion masala! I have talked about this before on my blog, if you are new here, this onion masala is a game-changer for cooking Indian food in no time! I first talked about it when I posted my paneer masala.

The onion masala is from Ashley at myheartbeets.com. I am a huge fan of Ashley and her instant pot recipes. Do check out her blog for some awesome recipes! I make her onion masala recipe every 2 weeks, so I can cook Indian food really fast during the week.

So let’s get straight to it!

WHAT INGREDIENTS DO YOU NEED FOR THIS EGG AND POTATO CURRY?

(Exact measurements are given in the recipe card below)

Boiled eggs

Potatoes – You can use regular potatoes cubes, or you can use small potatoes as I did.

Onion masala

Onion (optional) finely chopped

Cumin seeds

Curry leaves

Cilantro for garnish

Oil

Spice powders:

Turmeric powder

Kashmiri Chili powder

Fennel seed powder

Cumin powder

Coriander powder

Salt

Garam masala powder

HOW DO YOU MAKE THIS EGG AND POTATO CURRY?

Boil your eggs and keep them aside.
Heat oil in a deep pan. When hot add the cumin seeds, curry leaves, and chopped onions. Cook till onions are brown.
Add in the frozen onion masala with a little water. Cover and cook on low till it has thawed.
Mix well and add all the powders. Add the potatoes along with 1/2 cup of water. Cover and let the potatoes cook.
Once the potatoes are cooked, add boiled eggs whole or you can cut them in half.
Let your curry come to a boil, then switch off your stove. Add chopped cilantro leaves to garnish.Enjoy this egg and potato curry with Peas Pulao, plain rice, paratha, or naan.

Egg and Potato Curry

Boiled Eggs and Potatoes cooked in an onion tomato gravy with Indian spices.

Course Main Course, Side Dish

Cuisine Indian

Prep Time 15

Cook Time 15

Total Time 30

Author Nandini

Ingredients

6 Eggs (boiled)
4 Small Potatoes
2 cubes Onion masala (around 1/2 cup)
½ Onion (finely chopped)
2 tbsps Oil
5-6 Curry leaves
1 tsp Cumin seeds
Cilantro leaves for garnish (chopped)

Spices

½ tsp Turmeric powder
1 tsp Kashmiri chili powder
½ tsp Fennel powder
½ tsp Cumin powder
1 tsp Coriander powder
½ tsp Garam masala powder

Instructions

Boil eggs and set them aside.
Heat oil in a deep pan. When the oil is hot, add cumin seeds and curry leaves.
Next, add onions and fry till brown.
Add the frozen onion masala with a little water, cover the pan and let the onion masala thaw.
After that, add all the spice powders. Mix well and put in the peeled potatoes.
Add about ½ cup of water, cover, and cook till potatoes are done.
Add boiled eggs. Cover and bring to a boil.
Switch off the stove. Transfer to a serving dish and garnish with chopped cilantro.

NOTES:

The chopped onions that I added were just to give the curry some texture, but feel free to leave it out.

This can be made in the Instant Pot to make it even easier! You can refer to Ashley’s blog to see how. She actually boils the eggs at the same time as cooking the curry! Check out this recipe on her blog – Instant Pot Royal Egg Korma

If you do not have onion masala, you can fry one chopped onion, when brown, add 1 tsp ginger garlic paste, add 2 chopped tomatoes. Cook and puree when cooled. Then add in the recipe when needed. I highly recommend making onion masala if you are short on time and like eating Indian food.

If you do not have curry leaves you can leave them out.

Do check out some of my other easy recipes:

Thanks for visiting my blog! Do come back soon for more interesting recipes, DIYs, and easy crochet projects!

Have a great day!

Photo by Toa Heftiba on Unsplash

Recipes

Mixed Vegetable and Paneer Curry

June 21, 2021 2 Comments

Mixed Vegetable and Paneer Curry is a great way to use up all your vegetables! It tastes delicious with rice or with paratha, roti, or naan.

The gravy is creamy yet spicy. Once you have all your ingredients ready, it takes just about 20 minutes to come together. You can add any vegetables you like. I love paneer so I added it. You can skip the paneer if you are vegan. A good substitute for paneer is tofu.

The vegetables I used are carrots, cauliflower, zucchini, beans, and peas.

You could also use potatoes, broccoli, pumpkin, eggplant, bell peppers, or mushrooms.

The creaminess comes from the cashew nuts, and the spice is from the Chili powder, green chili, and garam masala.

What are the ingredients for Mixed Vegetable and Paneer Curry?

Mixed Vegetables – about 2 cups of mixed vegetables like carrots, zucchini, broccoli, bell peppers, potatoes, peas, etc.

Paneer – about 100gms ( maybe 20 cubes). I use a store-bought paneer. I cut it into cubes and soak them in hot water until I’m ready to put it in the gravy. Drain the water just before adding the paneer to the gravy. This always results in the paneer remaining soft in the gravy.

Onions – one small yellow onion chopped.

Tomatoes – 2 tomatoes finely chopped or liquified in a blender. I

I used one cube of homemade tomato paste. Making homemade tomato paste and freezing it in cubes is easy, it makes everyday cooking so much easier!

Blend about 12 to 15 tomatoes in your blender, heat 1 tablespoon of oil in a deep pan, add the tomatoes and cook them down on low flame for about 3 to 4 hours. With just a little bit of work, you can have easy meals all week!

Ginger garlic paste

Green chili

Cashew nuts – a handful soaked in warm water

Spice powders – turmeric, chili, coriander, garam masala, and salt to taste

Cooking oil – any neutral cooking oil is fine

How do you make Mixed Vegetable and Paneer Curry?

Heat oil in a pan, add onions and fry for some time, add ginger garlic paste, and green chili, fry till the onions turn slightly brown. Next, add the tomatoes or tomato paste. Mix well. Fry for some time with the pan covered. Wait until the tomatoes are soft and you can see oil floating on top.

Add all the spices, stir and add all the vegetables. I recommend adding cauliflower later as it cooks really fast. Add a little water, cover, and cook till all the vegetables are tender.

Make cashew paste and add it with a little water to get a nice gravy consistency. Add the paneer pieces with crushed kasoori methi if using. Check for salt and add more if required.

The gravy will thicken because of the cashew paste, you can always add a little water to thin it out.

After adding the paneer, cover and cook for a few minutes. Garnish with chopped cilantro/coriander leaves. Switch off and serve hot.

Enjoy this yummy dish with Peas Rice, naan, roti, plain rice, or paratha.

Mixed Vegetable and Paneer Curry

Creamy and Spicy Mixed Vegetable and Paneer Gravy

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 20

Total Time 30

Author Nandini

Ingredients

2 cups Mixed Vegetables
1 Onion chopped
2 Tomatoes (or 1 cube of homemade tomato paste)
1 tsp Ginger-garlic paste
1 Green Chili (or more if you like it spicy)
15 Cashew nuts (soaked in warm water for 10 minutes, and ground into a paste)
20 Cubes of Paneer (soaked in hot water)
1 tbsp Crushed Kasoori Methi (optional)
2 tbsp Olive oil (or any cooking oil)
Cilantro leaves for garnish

Spice powders

¼ tsp Turmeric powder
1 tsp Kashmiri Chili powder
1 tsp Coriander powder
½ tsp Garam Masala powder
1 tsp Salt (or to taste)

Instructions

Heat oil in a wide pan. Add chopped onions, and fry for some time.
Add ginger-garlic paste, and green chili. Fry till the onions turn slightly brown.
Add chopped tomatoes or homemade tomato paste. Mix well and fry till oil floats on top.
Add all the spices, stir, and add the mixed vegetables. Add a little water, cover, and cook till all the vegetables are tender.
Add cashew paste, and a little more water to get a nice gravy consistency.
Add the paneer cubes, and kasoori methi crushed if using. Cover and cook for a few minutes.
Check for salt and add more if needed. Garnish with cilantro/coriander leaves.
The gravy will thicken because of the cashew paste, you can add a little more water to thin it out.
Switch off and serve hot with Rice, Naan, Paratha, or Roti.

Notes:

Cut all the vegetables more or less the same size, so they get cooked at the same time.
If you are adding vegetables that cook really fast like cauliflower and broccoli, add them a little later.
Paneer cubes are soaked in hot water so they remain soft. Do this just before starting cooking.
Cashew nuts are soaked in warm water so it makes it easier to grind into a paste. Soak them just before you start to prep for the recipe, grind them into a paste just before you have to add it.
The cashew nut paste will thicken the gravy, so you can always add a little more water to thin it out when reheating.
Kasoori Methi is dried fenugreek leaves, it does give the gravy a nice taste. It is optional.
I use store-bought garam masala, ginger-garlic paste, and paneer. All of them can be made at home. Here are links to amazing homemade recipes if you would like to try them. All are from Dassana from VegrecipesofIndia.com Homemade Garam Masala, Homemade Ginger Garlic Paste, Homemade Paneer

All her recipes are so well explained with step-by-step pictures. So please visit her website to try any of these recipes.

Do try out this delicious Mixed vegetable and paneer curry, it’s a great option if you are having family and friends over.

This dish goes very well with Instant Pot Peas Pulao, or 2 Ingredient Naan

Lovetostayhomeblog is on Pinterest, Facebook, and Instagram! Please follow along so you will know when I post something new!

Thank you as always for your support and just being here! It means so much to me.

Here is today’s inspiration:

Photo by Alysha Rosly on Unsplash

Recipes

Simple Chicken Curry

June 10, 2021 No Comments

I am not kidding this Simple Chicken Curry is the Simplest Chicken Curry you will ever make!!

No onions or tomatoes! No chopping and so quick to put together. Now that I have your attention, you can read on! 🙂

I have to admit sometimes I just want to make something simple that my family loves, but does not take much effort! For those lazy days, this Simple Chicken Curry is a lifesaver.

What are the ingredients for this Simple Chicken Curry?

The chicken is marinated for 15 minutes in turmeric powder, Kashmiri chili powder, ginger garlic paste, salt, and coconut powder.

Chicken – I recommend using chicken thighs because they are much more tender than chicken breasts. You could also use a whole chicken cut into pieces as well.

Kashmiri chili powder – I only use this chili powder as I like its deep red color and its mild taste. You could use regular chili powder.

Ginger garlic paste – I used store-bought ginger garlic paste because of convenience sake. You could use homemade ginger garlic paste.

Coconut powder – I use Maggi coconut powder in my cooking instead of canned coconut milk or making my own from shredded coconut.

This coconut milk powder is so easy to use. You just have to mix the powder with warm water to make coconut milk. You can make thin or thick coconut milk depending on your recipe.

Alternatively, you can use canned coconut milk or make your own with desiccated coconut.

Potatoes – I used one regular Russet Potato cut into 4. ( Optional but recommended)

That’s it!

How do make this Simple Chicken Curry?

Cut the chicken into medium-sized pieces. Marinate for 10 to 15 minutes with Ginger garlic paste, turmeric powder, Kashmiri chili powder, salt, and coconut milk powder.

In a pan, heat a tablespoon of oil. When hot, add the marinated chicken. Stir well and fry for a few minutes. Add about 1/2 cup of water. Cover and let it cook.

I added one potato cut into 4 pieces., I love adding potatoes to all my curries as they soak up all the flavors of the Curry.

After about 15 minutes, the chicken and potatoes should be cooked. Check for salt and if it needs a few more minutes, let it cook. Once done switch off the flame. Transfer to a serving dish and add cilantro leaves to garnish.

This chicken curry goes very well with rice, bread, or parathas.

Simple Chicken Curry

The simplest Chicken Curry you will ever make!

Course Main Course

Cuisine Indian

Author Nandini

Ingredients

4 Chicken thighs Cut into medium-sized pieces
½ tsp Turmeric powder
1 tsp Kashmiri Chili powder (or regular chili powder)
1 tsp Ginger garlic paste
Salt to taste
2 tbsp Coconut milk powder (or canned coconut milk/homemade coconut milk)
1 tbsp Olive Oil (or any cooking oil)
1 Potato (optional but recommended)
Cilantro for garnishing

Instructions

Marinate chicken thighs with turmeric powder, chili powder, ginger garlic paste, salt, and coconut milk powder. Leave aside for 15 minutes.
Heat up oil in a pan, when the oil is hot, add the marinated chicken. Fry for a few minutes.
Add ½ cup water, mix it well. Add peeled and cubed potatoes. Cover and cook for about 15 to 20 minutes.
Once the chicken and potatoes are cooked, transfer to a serving dish.
Garnish with cilantro. Enjoy your Simple Chicken Curry with rice, bread, or parathas.

Notes:

You can add more or less water for the gravy depending on whether you want more or less gravy.
If you do not have coconut milk powder. You can use canned coconut milk or make your own coconut milk and add it in at the end after the chicken is cooked. Bring it to a simmer and switch off.
To enhance the taste you can add some garam masala powder.
To avoid overcooking the potatoes, You could add the potato after the curry is cooked. Just microwave them with a little water for about 5 minutes, drain, and add to your curry.

Tip: Did you know if there is too much salt in your curry, add a potato, peeled, and cubed. The potato absorbs the extra salt in the curry!

Hope you will try this Chicken Curry. It goes very well with Peas Pulao or Indian Lime/ Lemon Rice.

Also 2 ingredient Naan will be a great option!

Please let me know if you do try it out, I would love to hear from you!

Thank you for visiting! I appreciate every one of you for being here.

Have a fantastic day!