Curry is a  broad expression for a large variation of dry spices mixed together. The most common generally comprises coriander, cumin, turmeric and chilli powder, but there are numerous different mixes for different flavours.

Making curry can be as difficult or easy as you choose to make it, depending on how much of the process of chopping, roasting and grinding you want to do yourself.

This is a very simple recipe for chicken curry.

2 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1 tsp chilli powder
250g chicken, cubed

Fry the spices and chicken in a little sunflower oil, add salt to taste and water and simmer for 30 – 40 minutes.

For a little added sweetness, add a cinnamon stick and half a dozen cloves.

If you like your curry hot, add more chilli powder.

For a much more interesting sauce, brown 1 tsp cumin seeds in a dry pan then add the ingredients above and fry in a little oil.  Add 1 inch fresh ginger root, peeled and finely chopped and two cloves of garlic, crushed and fry briefly.  Add two large tomatoes chopped or half a can of chopped tomatoes.  Add the chicken and salt to taste and simmer as before.  Add chopped fresh coriander at the end of cooking.

There are endless varieties on this theme; for example while dry frying the cumin seeds, add black peppercorns or yellow mustard seeds then  grind with a pestle and mortar or coffee grinder.

You can also grind up fennel seeds for a hint of aniseed or better still fenugreek, a traditional Indian spice.

There are hundreds of traditional curries with different sauces and spice mixes, so give one a try for a really flavoursome experience.

For more authentic curry recipes, visit my blog.

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