Fish & Shellfish, Poultry, Vegetables
British Style Indian Curry

  • 4 tablespoons canola oil (for frying paste)
  • 2 large onions, chopped
  • 20 cloves garlic, minced or pressed (about 6 tablespoons)
  • 1 2-inch cube fresh ginger, minced
  • 3 pounds boneless skinless chicken breast, cut into 3/4-inch pieces, or fresh seafood or vegetables (see notes)
  • 1/2 cup frozen peas
  • 2 small carrots, sliced
  • 2 14-ounce cans stewed, diced, or whole peeled tomatoes, with juices
  • 2 tablespoons ketchup

    Curry Paste

  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon (more or less as preferred) ground hot Indian chiles or cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon finely ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

To prepare the curry paste, mix all of the spices in a small bowl. Add water, 1 tablespoon at a time, until the mixture becomes a thick paste. Let stand for at least 5 minutes.

Heat the oil over medium high heat in an 8-quart stock pot or Dutch oven, or the Instant Pot® sauté setting (see notes). When the oil begins to shimmer, fry the curry paste for 5 minutes, stirring frequently so it doesn't burn and to combine it with the oil. Add the onions, garlic, and ginger, and fry 10 minutes more, stirring frequently, until the onions become translucent.

Add the chicken, and stir to brown, about 2 minutes. Add the peas, carrots, tomatoes, and ketchup, and bring to a boil, stirring frequently. Cover, and reduce heat to medium low. Simmer for 20 minutes.

Notes

Serve over toasted white or brown rice.

Substitute a 3.5-ounce package of prepared curry paste, or vary the dry ingredients to make the paste as hot or mild as you like. This recipe is adapted from the one on the inside of the box of British curry paste that I used to buy in San Francisco (I haven't been able to find it recently). I eventually started making my own paste, which I think is much more flavorful.

For the Instant Pot®, use the sauté setting to fry the curry paste and aromatics, and to brown the chicken. Add the remaining ingredients per the recipe, cover, and cook on the slow cook setting, 2 - 3 hours on high, or 4 - 5 hours on low.

To substitute shrimp, scallops, or other seafood for the chicken, add them during the last 5 minutes of simmering so they don't overcook. For a vegetarian dish, use carrots or fresh green beans instead of chicken, adding them during the last 10 minutes of simmering.

The recipe can be scaled.

Makes 8 servings.
Per serving: 307.9 calories; 9.2g fat (27.2% calories from fat); 41.1g protein; 13.9g carbohydrate; 99mg cholesterol; 338mg sodium.