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Three Golden Rules

1:   Read through the recipe completely before you cook anything Try to visualize what you're going to be using, and how you'll have to prepare it. You will need to understand everything you're using, so take the time to study and plan ahead – many Indian recipes call for a special consideration or trick, and some need extra attention. Consider the main ingredient(s), and which method of cooking you will be using. Try to get a mental image of the completed dish going in your mind. 2: Pre-prep as many of the ingredients as you can before you cook anything The French idea of Mise En Place really applies here; Indian cuisine can be complicated, and having all of your ingredients prepped in bowls lets you concentrate on the task at hand. It lets you have peace of mind that your spices, vegetables and anything else needed is all set before you heat up the pan. Give yourself that extra bit of breathing room by having everything ready to go – preferably in t...
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Currythief's Basic Chicken Curry

Ingredients: 4 boneless skinless chicken thighs 1/2 cup of clarified butter (Ghee) 2 onions, 2 cloves of garlic 1 medium sized palm of ginger (or two tablespoons of ginger powder) 1 curry leaf 2 medium russet potatoes, skinned and sliced into small bite-sized chunks 1 tablespoon each; Cumin powder Coriander powder Turmeric powder Fennel powder Honey to taste 1/4 cup canola oil Salt to taste Pepper to taste 1/2 cup of chicken stock Mise En Place: Measure out spice powders into a single bowl. It doesn't matter if they mix. Put the curry leaf in with it, you will add them at the same time. Slice chicken into smaller pieces, a little larger than what you would put in your mouth in one bite – the chicken will shrink a bit when it cooks, so don't worry about the size. Chop onions, ginger, & garlic, and set aside in a bowl. Skin and slice the potatoes into small bite-sized chunks, set asid...
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