Explore the Amazing World of Indian Food

My first introduction to Indian food came while I was living in England. “Curry houses,” as the British call them, can be found all over the United Kingdom.

India was a British colony for roughly a century. As a result, many Indians immigrated to the United Kingdom. Today Indian restaurants are as common in Britain as Mexican restaurants in western America.

I knew good Indian food places would be few and far between when I got back home, so I learned as much as I could about Indian cooking while living overseas. It continues to be one of my favorite cuisines to make at home. Indian food is delicious, different, and relatively inexpensive. After you purchase your cut of meat, the remaining ingredients (such as spices, lentils, yogurt, and vegetables like potatoes, onions and tomatoes) are quite affordable.

Understanding Indian food is largely about understanding the spices involved in cooking it. Garam masala and curry powder are among the most common ingredients in Indian recipes. Both are spice blends whose contents vary by region. Black pepper, cumin, coriander (cilantro seeds), and cinnamon are common ingredients in garam masala. Curry powder almost always features turmeric, a bright yellow spice that will stain your clothes and kitchen towels.

Recipes frequently call for whole (not ground) spices as well. Cumin and coriander seeds are commonly used. So is whole cardamom in its green or black pods. The crunchy yellow or black seeds that have a starring role in many recipes are mustard seeds. In some cases the recipe may direct you to lightly fry the seeds in oil first to bring out their taste and aroma.

Saffron, the world’s most expensive spice, makes an appearance in many Indian dishes. Saffron comes from a particular breed of crocus and is native to southeast Asia. It imparts a unique, almost bitter flavor.

A good starting point for Indian food newbies is Chicken Korma. The creamy dish is easy to make and has a mild flavor. The recipe calls for Greek-style yogurt, which you can easily make yourself if you can’t find it at the store. Line a strainer with cheesecloth or a clean linen napkin. Place the strainer in a small bowl. Add the plain yogurt, then cover it and set the strainer and bowl in the refrigerator for a few hours. Some of the moisture will drain off, leaving you with a thicker yogurt that will work well in this dish.

Pilau Rice, an Indian-style rice pilaf, will add a special touch to many of your Indian food creations. You can substitute white or basmati rice as a side dish.

If this meal piques your interest, keep exploring! There is a wide world of tandoori, rogan josh, tikka masala, naan, aloo gobi, and other dishes that awaits you.

Chicken Korma
Makes 4 servings
3 chicken breasts, cut into cubes
1 T. butter
1/2 onion, finely chopped
4 t. garlic, minced
2 t. garam masala
1/4 c. cream
1/4 c. milk
1/4 c. plain Greek-style yogurt
2 T. ground almonds
4-5 saffron strands
Cooked rice

In a large skillet over medium heat, brown chicken in butter. Add onion and sauté until onion begins to soften. Add garlic and garam masala and cook for 1 minute, stirring often. Add cream, milk, yogurt and almonds. Bring to a simmer and cook for 10 minutes, stirring occasionally. Add saffron near the end of cooking time. Serve over rice.

Pilau Rice
Makes 4 servings
2-1/2 c. chicken stock
4-5 saffron strands
2 T. butter
1/2 onion, chopped
1 clove garlic, minced
1/2 cinnamon stick
2 bay leaves
4 green cardamom pods
1-1/4 c. jasmine rice

Heat chicken stock in a small saucepan. Add saffron and set aside.

Melt butter in a large saucepan over medium heat. Add onion and cook until soft. Add garlic and spices and cook for 2 minutes, stirring often.

Add rice and cook, stirring, for 2 minutes or until rice grains are thoroughly coated in butter. Add hot stock and bring to a boil. Stir once, cover, and turn heat to low. Cook for 15 minutes or until rice is tender. Remove cinnamon stick and bay leaves before serving.