To make sauce:
prepare in small dishes:
1 tbsp diced garlic & 1 tbsp diced ginger         1 large onion diced         2 tsp chili powder (kashmiri)
1 tbsp cumin seeds/1 tbsp coriander seeds     2 tbsp garam masala powder    1/2 tsp mustard seeds   
1 tsp fenugreek leaves ground                      3/4 tsp table salt            1.5 tsp white sugar
2 large tomatoes diced                                3 tbsp tomato paste        2 tsp fresh lemon juice
1/4 tsp cayenne powder                       250 ml whipping 35%mf cream  2 heaping tbsp greek yogurt
100 mls chicken stock (not bouillon)     1 green bell pepper     1 red bell pepper
1/4 tsp cardamom powder    6 cloves    1-3" cinnamon stick   
---------------------------------------------------------------------------------------
1. heat pan with ghee/oil/butter (approx 2-3 tbsp)
2. add cumin/coriander seeds (fry x 2-5 mins...don't burn)
3. add chopped onion, fry another 3 mins
4. add chopped ginger/garlic, fry another 3 mins
5. add chopped tomatoes, fry another 20 mins
6. in a separate pan, cook chicken in mardinade until white (just past raw) - once white, set aside in a bowl
7. blenderize contents of pan (using small amount of water if needed to make a paste)
8. put blenderized mix back in pan, and add all other ingredients listed above, fry x 5mins
9. add chicken (straining marinade) back to pan w 250 mls cream - cook on low-med heat for 15-20 mins
10. add yogurt, garam, cinnamon, suger, salt, lemon juice, garlic/ginger powder, water, heat (cayenne) as needed per taste    then serve with a side of garlic naan


       

Happy Canada Day Weekend everyone.

My name is Ryan, i'm 38, work as a Registered Nurse, managing an Emergency Department, have a family and enjoy: acoustic music, cooking, cars and family time.

I was awestruck by curry a few years ago after visiting a local restaurant called Passage to India.  We frequented the restaurant as often as life would permit...alas the owner retired at the age of 80+ and moved to Vancouver, BC.  This left a bit of a void in my world...so i embarked on learning how to start making curry myself.

I'm sure like many of yourselves, i've made some good and bad curries.  The more i tinkered and played, the better they have become.  I have come close to mastering my butter chicken (Murgh Makhani), but still struggle with trying to find a Vindaloo recipe remotely close to what i've tried.

I will be doing a fair amount of research and will have many questions for all of you.  Thank you to the moderator/individual who created this website as i'm optimistic this forum will provide me the means to prepare better curries down the road which my family loves.

I am always open to questions, comments and critiquing.

Ryan