Name: North Indian Curry
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 1 (14.5-ounce/411-gram) can whole peeled or diced tomatoes; Steamed basmati rice, papadums, and Raita, for serving; 2 cups/480 milliliters Easy Overnight Chicken Stock or store-bought chicken broth; 6 green cardamom seeds; 2 teaspoons ground coriander; 6 to 8 boneless, skinless chicken thighs, cut into thin strips; 2 teaspoons ground cumin; Kosher salt to taste; 1 to 2 tablespoons vegetable oil; 1 onion, cut into medium dice; 1 teaspoon shah jeera (black cumin; optional); 2 teaspoons ground turmeric; ½ cup/120 milliliters heavy cream; 1 red bell pepper, seeded and cut into medium dice; 1 (½-inch/1-centimeter) piece ginger, grated; 1 green bell pepper, seeded and cut into medium dice; ¼ teaspoon Indian chili powder or red pepper flakes; 2 bay leaves; 6 whole cloves; 1 short cinnamon stick, halved

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

From Scratch

By Michael Ruhlman

Published 2019

About

Here is an intensely seasoned basic curry in the style of northern India. You can put the whole spices, the clove and cardamom, in cheesecloth if you wish, in order to remove them easily after the stew is cooked, something we almost always do in Western cooking (called a sachet d’épices). But chef Suvir Saran makes a good argument for the Indian tradition of leaving them to travel independently throughout the stew. Shah jeera, also

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Ingredients

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