It's important to note that if you're missing tomato, you're missing the acid and the curry will not be tasty. There is a balance to be achieved in the ingredients. This is why the recipe exists. Follow it closely, experiment from there.
Serves 2; there will be left-overs
| 4 | chicken thighs, boneless, skinless, cut into large chunks |
| 2 | large onions, thin-sliced |
| 2½ tsp | salt |
| 10 cloves | garlic minced or crushed |
| — | ginger puree |
| 2 | bay leaves, bloomed |
| 2 | large tomatoes halved and trimmed |
| 2 tsp | turmeric |
| 2 tsp | cashmere chili powder |
| 2 tsp | ground coriander |
| 1½ tsp | ground cumin |
| 1 tsp | garam masala (only at end) |
1. Start by browning onions (barely) in oil with salt, 5 minutes.
2. Add bay leaves, garlic and ginger and cook 5 more minutes.
3. Tomatoes face down against pan until skin comes off at a touch, 5 minutes at medium. After skin gone, mash them.
4. Cook out spices in order about 5 minutes. They bloom because of the oil (don't skimp). These spices are oil soluable (only). The oil should begin separating out—indication of success.
5. If you decide you want a much smoother curry, use an immersion blender to cream everything before continuing.
6. Introduce chicken thighs as large chunks. Stir to coat. This recipe is for chicken curry, but it's an option. You can added other meats (or nothing at all). Cook 8 minutes.
7. Add garam masala. Reduce heat and simmer 2 minutes.
8. At this point, consider adding coconut cream/milk if you like.
9. Add other ingredients like peas or squash. Reduce heat and simmer for a couple of minutes.