Curry Style Recipe

Rinse basmati rice under cold water until water runs clear. Combine rinsed rice and 2.5 cups water in a saucepan with a pinch of salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.

Combine 1 cup plain yogurt and 1 cup thinly sliced cucumber. Season to taste with 1/4 tsp salt and 1/4 tsp sugar (optional). Chill until ready to serve. Alternatively warm naan or flatbread in oven or skillet.

Heat and Sauté Aromatics

Heat 3 tbs oil in a large heavy skillet or Dutch oven over medium heat. Add chopped onion and sauté 6–8 minutes until soft and translucent. Add minced garlic and ginger and cook 1 minute until fragrant.

Bloom Spices

Stir in ground cumin, ground coriander, turmeric, paprika and curry powder. Cook 1–2 minutes, stirring constantly, until spices are fragrant and begin to stick slightly to the pan. Add tomato paste and cook 1 minute, mixing to coat the onions and spices.

Add Protein

If using chicken: season pieces with a pinch of salt and pepper. Push the onion mixture to the side, increase heat to medium-high, add 1 tbs oil if needed and add chicken in a single layer. Sear 2–3 minutes per side until lightly browned but not cooked through. Stir chicken into the onion-spice mixture. If using tofu: add cubed pressed tofu after the spice step and gently stir to coat; cook 3–4 minutes until edges set.

Add Vegetables (optional)

Add diced potato and carrot now if using; stir to combine and coat with spices. Cook 2 minutes to begin softening.

Simmer Curry

Add canned diced tomatoes, 1 cup coconut milk and 1 cup stock. Scrape up any browned bits from the pan. Bring to a gentle simmer, reduce heat to medium-low, cover and simmer 18–22 minutes until chicken is cooked through (internal temp 165°F/74°C) or potatoes are tender. If using tofu, simmer 8–10 minutes to let flavors meld.

Finish Sauce

Uncover and stir in 1 tsp salt, 1 tsp black pepper and 1 tsp sugar or honey. Add frozen peas in the last 3 minutes of simmering so they stay bright and tender. If sauce is too thin, simmer uncovered 3–5 minutes to reduce. If too thick, add up to 1/4 cup additional stock or water.

Adjust and Rest

Taste and adjust seasoning with additional salt, pepper or lime juice as desired. Stir in 2 tbs chopped cilantro and 1 tbs lime juice. Remove from heat and let rest 5 minutes before serving so flavors marry.

Spoon curry into a shallow bowl or serving dish. Garnish with remaining chopped cilantro and optional toasted nuts. Serve alongside the cooked basmati rice and raita or warmed naan. Provide lime wedges for squeezing at the table.