Drumstick Curry
Complexity: 2/5
Ingredients:
- 1 pound drumsticks, trimmed and cut into 1-inch pieces
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 thumb-sized piece of ginger, minced
- 1 teaspoon garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1/4 teaspoon red chilli powder (adjust to taste)
- 1/4 teaspoon salt
- 1/2 cup coconut milk
- 1/4 cup cilantro, chopped
Instructions:
- Heat a tablespoon of oil in a large pot over medium heat. Add the onions and cook until softened about 5 minutes.
- Add the ginger, garlic, and spices and cook for another minute.
- Add the tomatoes and salt and cook until the tomatoes are soft and mushy about 10 minutes.
- Add the drumsticks to the pot and stir to coat in the masala.
- Add the coconut milk and enough water to cover the drumsticks. Bring to a boil, then reduce heat to low and simmer for 20-30 minutes, or until the drumsticks are cooked through.
- Garnish with cilantro and serve with rice or naan bread.
Tips:
- For a richer flavour, marinate the drumsticks in the masala for 30 minutes before cooking.
- If you don't have coconut milk, you can use whole milk or heavy cream instead.
- Add more or less red chilli powder to taste.
- Serve with your favourite Indian sides, such as rice, naan bread, dal, or raita.
Tips for beginners:
- If you're new to Indian cooking, don't be intimidated by the list of spices. You can buy all of them at most Indian grocery stores, and they'll keep for a long time in your pantry.
- When making the masala, start with a small amount of red chilli powder and add more to taste. Indian food can be spicy, but you don't want to make it too hot to eat.
- Don't overcrowd the pot when cooking the drumsticks. If necessary, cook them in batches so that they brown evenly.
- Be patient when simmering the curry. This is what will give the drumsticks time to absorb all of the flavours.
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