This is more of a framework  than a recipe as there are many variations you can make to produce very different types of dishes all made according to the same underlying methodology, using a core set of ingredients.

The core ingredients for the curry are:

• Onions
• Garlic
• Ginger
• Tomatoes
• A main ingredient such as meat, fish, vegetables or chickpeas
• Spices (see below)
• Optionally you can add yoghurt, coconut milk or cream

There are almost infinite possibilites when it come to spices, and I think it depends on what you have to hand. Ready made curry powder works really well and there is huge range from mild to madras. In most kitchens you will find curry powder and this is what I will use in this recipe. However, depending on the extent of you spice rack you can add varying combinations of any of the following. I have given a maximum for each spice to use in any single curry for two people (500g of main ingredient. Adding more than this amount of the spice will cause it to dominate and mask the other flavours.

• Turmeric (1tsp)
• Cumin (1 tbsp)
• Corrinader (2 tbsp)
• Garam Massala (2 tbsp)
• Fenugreek (1/2 tsp)
• Chilli powder (2 tsp)

There are also aromatics (‘whole condiments’) that can be used to give flavour but in general are inedible. These should be added at the start, fried in the oil before adding the onions.

• Green cardamons (upto 15)
• Cinnamon sticks (one or two)
• Cloves (upto 15)
• Curry leaves (just a couple)
• Cumin seeds (1 tsp)
• Mustard seeds (1 tsp)
• Black onion seeds (1 tsp)

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Chicken Curry

This recipe requires minimal spices – just mild curry powder. I give the spices I would use if I was to make it at home in the notes at the end of the recipe.

Equipment

• A large frying pan

Ingredients

• 3 tbsp of neutral tastong oil (e.g. groundnut oil)
• 2 onions, finely sliced
• 5cm piece of ginger, cut into very fine sticks (Julienned)
• 4 cloves of garlic, very finely sliced
• 2 tbsp of mild curry powder
• 4 tomatoes finely chopped
• 6 boned, skinless chicken thighs cut into strips
• Juice of half a lemon
• Salt and pepper
• Corriander to garnsih

Method

1. Heat the oil in a frying pan over a high heat,
2. Add the ginger and onions
3. Cook the onions, progessively reducing the heat so they are well browned but not blackened
4. Add the garlic and cook for 1 minute
5. Add the curry powder, half a tsp of salt and stir fry until the onions are coated in powder
6. Turn up to high heat and add the tomatoes, bring to a vigorous boil
7. Cook until the water has evapaourated and the oil has risen to the top – this can take some time
8. Add the chicken, stir frying  until the chicken starts to brown
9. Reduce to a simmer, adding a little boiling water to make more sauce as required and tomatoe puree if the tomatoe is too thin
10. Finish with the lemon juice
11. Service with rice and ganrinish with corriander

Notes

An alternative version would be:

• At Step 1 add 10 cloves and 10 cardamons
• At Step 4 use trumeric (1/2 tsp), chilli (1/2tsp), corriander (2 tbsp), cumin (1 tbsp)