Category Archives: Indian

Indian Chicken Curry

This is probably one of my favourite dishes in the world.  OK, sorry for the hyperbole, but I’m being serious.  This dish is pure comfort, without being high-calorie or unhealthy.  It is full of flavour, tastes better (!!) as leftovers and appears on our table quite often.

This again is a spice combination from Daksha’s Gourmet Spices. Visit my eggplant & potato curry post for more about the spices I prefer and about my love of Indian cooking!

Although this recipe looks long and complicated, it really isn’t. It’s a great one-pot dish that you can leave to simmer while you clean the house, watch Food Network, or “pretend” you are writing a French paper (not that I am guilty of that!).

This pairs beautifully with rice, naan and some raita.  It is also one of my favourite chicken dishes to serve for company (but I always ask if they like curries/spices beforehand as they are an acquired taste!).

We also recently rediscovered parathas.  They are similar to a naan bread and are incredibly delicious.  They come frozen and you simply heat a frying pan, place one of these frozen paratha’s in the pan, flip a few times and you are given this deliciously crispy, but soft naan bread type thing.  Our new favourite thing is to make wraps using these and the leftover curry – makes a great lunch!  In fact, we are fighting over who gets the last one tomorrow (I’m planning my sabotage!)  Ps – we found these in the frozen section of United Grocers (it is similar to T&T – which is an Asian grocer who carries a lot of hard to find items).  We also found them in Vancouver at Superstore! The rediscovery is because we’ve gone years without them, they are hard to find!

I hope this recipe makes its way to your table soon!  It’s a great introduction to curry if you are apprehensive.  It is not overly spicy and the flavours are quite welcoming!

Chicken Curry



  • 3 tbsp olive oil
  • 2 tsp grated ginger
  • 2 tsp grated garlic
  • 1 tsp grated green jalapeño
  • 3 tsp garam masala
  • 3 tsp thana jeeroo
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 2 tsp salt
  • 3 lbs of chicken, chopped into bite-sized pieces *

* For the chicken, I use a mixture of boneless, skinless thighs and breasts, about 1.5lbs of each

Sauce – Part 1:

  • 2 tbsp olive oil
  • 2 cassia sticks (cinnamon sticks)
  • 2 cardamoms
  • 2 cloves
  • 4 black peppercorns
  • 3 medium onions, diced
  • 1 cup of water
  • 1 medium tomato, diced
  • 1.5 cups of plain tomato sauce


  • 2 tbsp cilantro

Directions – Marinade:

In a large glass or metal bowl, make a paste by mixing 3 tbsp of olive oil with the ginger, garlic, jalapeño, garam masala, thana jeeroo, red chili powder, turmeric powder and salt.

Add chicken pieces to the paste and mix very well, ensuring that each piece of chicken is coated with marinade.  Cover and marinade in fridge for 2hrs.

Directions – Sauce:

In a large dutch oven, heat remaining 2 tbsp of olive oil for one minute over medium heat.  Add the cassia sticks, cardamoms, cloves and black peppercorns.  Allow spices to infuse the oil for 2–3 minutes.  Add the chopped onions to the oil mixture and sauté until translucent (about 10 minutes).  A bit of color on the onions is fine.  At this point, remove the cassia sticks, cardamoms, cloves and peppercorns (you will have to fish them out!).

Add the marinated chicken and stir well.  Cover and cook over medium heat for 20 minutes, stirring occasionally.  Be careful not to have the heat too high, as your chicken will stick.

After 20 minutes, add 1 cup of water to the chicken.  Give a good stir and scrape any bits of flavour off the bottom of your pan.  After a minute or so, add tomato sauce and diced tomato to the chicken curry.

Cover again, lower heat to a simmer and cook for an additional 20 – 30 minutes.  The curry sauce will be nice and thick and the chicken should be cooked thoroughly (be sure to check!).

Garnish with cilantro and serve with basmati rice, naan, roti or paratha.


Adapted from Daksha’s Gourmet Spices



Filed under Healthy, Indian, Mains, Soups & Stews

Eggplant & Potato Curry

CH and I LOVE curry.  I think I could eat it every day, all day.  Our first experience eating curry was at a college friend’s wedding about 6 years ago.  They had a traditional Afghan wedding and it was incredible – the food, the family, the dancing and just the overall joy.  This was years ago, way before CH and I got married, but we both remember that wedding being our first experience enjoying the great flavours of curry. Although there are different types of curries, depending on the region of origin (Indian, Thai, Afghan etc.) we seem to enjoy Indian curries the most, specifically, Northern Indian curries.

We were at the Home & Garden show in Vancouver about 5 years ago (wow time flies!) and came across Daksha’s Gourmet Spices booth. We met Daksha herself and immediately fell in love with her warmth and dedication to creating quality spices and ingredients.  We also instantly fell in love with her curry mixes – which are pre-mixed spices that you add to your proteins or veggies and then enjoy (she offers butter chicken, chana masala, beef vindaloo etc. etc.)!  I still remember our first attempt at cooking curry at home – we made butter chicken in CH’s basement suite!  We were surprised how long the smell (albeit delicious!) lasted but it was worth every, single, bite!  We haven’t turned back since and almost exclusively use Daksha’s spices for all of our curry cooking needs.  We have moved past using her pre-mixed blends but if you are interested in trying curry for the first time, I suggest you try one as they are super easy!  Make sure to check out Daksha’s website – she ships her spices directly to your home (across Canada) and also sells them in specialty stores across Canada!  I can tell you that using good quality spices for your curry is essential.  They make the difference, so be sure to source out good quality ingredients and you will be rewarded.

This is a delicious blend of buttery eggplant and hearty potatoes.  It goes great with an all Indian meal or I like to serve it as a base to a simply grilled piece of fish, topped with a cilantro yogurt sauce or raita.  It is also a great vegan/vegetarian meal too!

This recipe is about a 5/10 on the heat scale, so if you like spice you can kick-up the heat by adding additional green chillies or red chili powder.

Eggplant Potato Curry

Yield:  About 6 side-dish servings (or 4 main servings)
Preparation time: 25 minutes
Cooking time: 50 minutes


  • 1 tsp of cumin seeds
  • 1 large eggplant, diced into 1 inch cubes
  • 2 large potatoes (or about 10 nugget potatoes), skin-on and diced into 1/2 inch cubes
  • 1 medium onion, chopped finely
  • 2 large fresh tomatoes, chopped*
  • 1/2 tsp freshly grated ginger
  • 1 tsp freshly grated garlic
  • 1/2 tsp freshly grated green chillies (I freeze my green chilies as it makes them easier to grate!)
  • 1 tsp of thana jeeroo
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp red chillie powder
  • 1 tsp salt
  • 4 tbsp olive oil
  • fresh cilantro, diced (optional)

* you can substitute canned tomatoes or tomato sauce when you can’t find quality tomatoes during the winter months.  I use about 2 cups of chopped canned tomatoes or 1 1/2 cups of tomato sauce (be sure to use unflavored!)


Heat olive oil in a large sauté pan over medium heat.  Add cumin seeds and onion and cook for about 5 minutes – until onions are slightly browned.

Add in ginger, garlic, green chillie, thana jeero, garam masala, turmeric powder, red chillie powder and salt.  Stir well and allow spices to cook for 2 minutes.

Add in the potatoes and eggplant and mix well to incorporate spices and evenly coat all veggies with the spice mixture.

Allow to mixture to cook covered on low heat for 20 minutes, stirring occasionally.

Add diced tomato (or tomato sauce) to the mixture and re-cover.  Continue to simmer for another 20 minutes or until the veggies are cooked.  Sprinkle with fresh cilantro just before serving, if you wish!

This can be prepared ahead of time and kept warm until the rest of dinner is ready, or until you are ready!

Serve with rice, naan, raita or eat it all by itself (it won’t last long)!  It is truly a healthy and filling meal!  Also, feel free to be creative and add in other veggies too!

Adapted From:  Daksha’s Gourmet Spices, Cook Book 2


Filed under Healthy, Indian, Mains, Side Dishes, Vegetarian and Vegan