Recipe for Indian Curry

A Simple & Easy Indian Curry Recipe for Chicken, Beef and Vegetarian .
Preparation for this curry takes a while mostly because you make your own curry powder mix. But relax, this family recipe from an Indian-born Brit is not difficult.
Ingredients for a spicy Indian curry
•2 tbls cumin seeds
•1½ tbls coriander seeds
•I medium head garlic
•2-3 inches ginger (Peel and freeze fresh ginger then use a cheese grater to shred it for use in curries and stir-fries)
•2-4 tsps chilli powder or dried chillies or fresh chillies (to taste)
•Turmeric
•Cardamom pods
•1 medium onion
•1 kg chicken breast or beef, cut into bite-size pieces
•1 tin tomatoes (or 5 fresh and peeled)
•Boiling water
•Salt and pepper
•Fresh coriander to garnish
Simple instructions for delicious curry
1.Dry fry the cumin and coriander, separately, over a low heat. Do not burn the seeds, you’ll smell the heady aroma and see them browning. This is the secret of curry; fresh spices home roasted. Crush the roasted seeds in a pestle and mortar and add to a large saucepan.
2.Chop the garlic and grate the frozen ginger into the saucepan and add the chilli powder. If you have ghee use it, if not use a mixture of olive and vegetable oil. Add oil sparingly to make sure if does not stick and burn while cooking.
3.Add the chopped onion. Sear the chicken/beef in your fragrant curry mix. Add splashes of water for a healthier curry if it looks like the chicken might stick or burn.
4.Add the chopped tomatoes, top off with water then add some turmeric (mostly just for colour, add less to a beef curry) and throw in 8-10 cardamom pods. Count them in then count them out before you serve as they are a little eye popping to eat whole. Do not add cardamom to beef curry, add cinnamon bark if you have it and again, remove before serving.
5.Add a little pepper and salt to taste. Simmer for as long as possible. Add more water for extra sauce, leaving the lid on to seal in flavour as well as taking it off to thicken the sauce.
6.Use the curry mix as a base for tarka dhal or leave plain as an antidote to your spicy curry.
7.Rinse 250g red lentils until the water clears. Put into a saucepan and cover with boiling water. Add salt, gradually because once over-salted, there’s nothing you can do, and turmeric (to colour) then simmer slowly for about 30 minutes with the lid on. Watch closely as it thickens and add water to the consistency you prefer and keep stirring so it doesn’t stick and burn.
8.Serve with basmati rice.
Top Tips
• To judge how hot your chillies are, hold your head over the frying spices and breathe. If your eyes water, it’s probably hot enough. Remember that adding water kicks the chillies into action. This is why you should never drink water to quell a fiery mouth – lassi, yoghurt or milk is your only solution.
• Keep spices in the freezer, they stay fresher longer.
• Curry and tarka dhal taste even better the next day and better still if it’s been frozen. Water galvanizes the chilli and ice crystals forming within the curry boosts the whole taste quotient.
• Poppadums can be made in seconds and fat free in a microwave.