Only 4 Ingredients - The SECRET to ALL Indian Restaurant Curries + Madras Demo

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with more protein.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

Homemade blend can be healthier with fresh spices.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Chickpeas are a budget-friendly protein alternative.

Bring 1 liter of water to a boil.

Add onions, carrots, and a generous pinch of salt to the boiling water.

Add 1 tablespoon of mixed powder to the pot.

Cover with a lid and boil for 30 minutes.

After 30 minutes, turn off the gas and let it cool slightly before blending.

Add 1 teaspoon of tomato puree to the mixture before blending.

Blend the mixture until smooth, ensuring it has a consistency similar to semi-skimmed milk.

In an aluminum pan, heat 3-4 tablespoons of oil.

Add 1 tablespoon of ginger and garlic paste to the oil and stir with the back of a spoon.

Add chili flakes and cook briefly.

Add chili powder, curry powder, and garam masala, cooking for a short time to bloom the spices.

Add the tomato paste and cook it out without burning.

Add the precooked chicken to the pan.

Pour in 2 ladles (about 150 ml) of the base gravy and stir well.

Add a slice of lemon, removing the seeds.

Add a splash of Worcestershire sauce and 1-2 teaspoons of Naga pickle for heat.

Season with 4 teaspoons of salt to taste.

Add quartered tomatoes and a pinch of coriander.

Let the curry cook, allowing the onions to caramelize.

Plate up the curry and drain excess oil if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens