Curry from scratch

Most curry recipes use curry powder or ready made paste. This is a basic version using just dried and/or fresh spices.

This is a basic recipe that can be used with most kinds of meat and vegetables. I often make it with chicken thigh meat, but chicken breast or a bit of beef is just as good.


3-500gMain meat/vegetable(s)
2 tbspOil or butter
1 smallishOnion, finely chopped
1 tspFresh ginger, finely grated or very finely chopped
1 tspGarlic, finely grated or very finely chopped
6 podsCardamom
6 podsWhole cloves
1 inchStick of cinnamon
1Bay leaf
2 tspGround coriander
2 tspGround cumin
1/2 tspGround chili (more or less depending on taste)
1/2 tspGround turmeric
1/4 tspGround fenugreekd seeds
To tasteSalt
3 mlGreek yoghurt


Heat frying pan with oil on medium heat, add chopped onion and fry until it starts to soften. Then add garlic and ginger, and stir until is starts to colour. Add whole spices (cloves, cardamom, cinnamon and bay leaf) and fry for half a minute, then add ground spices while stirring.

Now add and brown the meat or vegetable.

Once meat or vegetable is brown, add yoghurt or tomato and bring to the boil. Reduce heat to a simmer.

Leave to cook until meat is tender.

Serve with boiled rice (add ginger and cumin seeds for extra flavour).

The above recipe is for two (hungry) persons.

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