An Indian curry can be made in a thousand ways. It can be very simple or highly complicated.
This is a dish I made with what I had on hand and so can you.
Most curries start with whole spices cooked in oil.
Here I have mustard oil ( you can use any oil) with cumin seeds, a bay leaf, dry red chilies and a large black cardamom (you can use the green pods). I then add a sliced onion and salt. Stir and cook for a few minutes.
The more you caramelize the onions, the deeper and richer your curry will be.
Saute the onions for just a few minutes – I am making a quick curry and so don’t brown the onions too long.
Next, I add a diced tomato and key lime pickle that I made (key limes and salt – let sit in jar for a few weeks).
Saute for a few moments. Taste the mix and add cayenne if you like and then a cup of water to create a sauce.
Let sauce simmer over low heat.
Slice a couple of chicken breasts or thighs and season with salt, cumin powder, coriander powder and cayenne pepper. Add to the simmering sauce and cook till the chicken is cooked through.
Serve over basmati rice or with bread and you have dinner in less than 30 minutes.