2 Indian curry recipes to make under 20 minutes

Indian curry recipes

When you’re new to Indian cooking and don’t want to spend hours preparing and stirring to bring that authentic flavor, you want quick recipes that take easy-to-find ingredients. We understand the craving for home-cooked Indian food is real and so we bring you the two super easy curry recipes that will make you forget takeout. These recipes are the easiest of all the Indian curries and yet so flavorful that cooking them will become your favorite pastime. So, let’s get to cooking.


  1. Chicken Curry 


Chicken curry is amongst the go-to curries that every Indian kitchen boasts of. You have to start with preparing basic ingredients like onions, ginger-garlic paste and tomatoes. Take a pot, add some oil and stir-fry 1 bay leaf, 1 tsp cumin and 1 ½ tbsp ginger-garlic paste along with chopped onions and 1 chopped green chili. After stirring for 3-4 minutes add chopped tomatoes and salt. 


Cook for 2 minutes and add boneless chicken chunks with special Chicken Masala and ½ cup yogurt. Cook for the next 3 minutes while continuously stirring. Add 2-3 cups of water depending on the consistency required and let it simmer on low-to-medium flame for 10 minutes. Garnish with thin lemon slices and herbs and serve with rice or chapati.   


  1. Kadhi 


Kadhi is not only easy-to-cook but delicious as well, which is why we’re here with the recipe. The main ingredients of the recipe are chickpea flour and sour yogurt (or buttermilk) that you need to combine and blend to make sure there are no lumps. In a pan, add 2 tbsp oil, ½ tsp mustard seeds, ½ tsp fenugreek seeds and 1 bay leaf with ½ tsp peppercorns. 


Now add 1 chopped onion, 1 green chili and all the spices like ¼ tsp red chili powder, 1 tsp coriander powder, ¼ tsp turmeric powder and stir well for a minute. Pour in the blended yogurt and flour mixture and let it cook on slow flame for 12-15 minutes. 


On the other hand, prepare a thick batter of chickpea flour with light spices and deep fry the pakoras (fritters) in a separate pot. Give a nice stir once or twice to the curry in between. As the curry thickens and the raw smell of flour goes away, turn off the flame. Add the pakoras to the curry, garnish it with coriander leaves and enjoy with rice. 


Although the recipes read a little long, you can literally make each of these in 20 minutes. Don’t believe us? Try it out at home and see yourself. Oh, and don’t forget to shop your Indian groceries from Sunlight Indian Grocery.





  


Location: Ceres, CA, USA

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