Chicken Masala Curry

Curry- one of the most famous dishes in Indian cooking- is what I would like to call an exotic American stew.  There are so many different types of curry, yet I always come back to Indian curry because of it's flavorful spices and, well, spicyness.

A good friend of mine opened a restaurant called Saffron Valley after teaching Indian cooking classes with her own brand of spices called East India Pantry.  I fell in love with her dishes and often go to her restaurant for some "comfort" food.

After purchasing one of her spice blends, I decided to go on a cooking adventure of my own.  Here is my first attempt ever at making curry.

The flavor base for the spices is actually chopped tomatoes and onions sauteed until soft.  All the flavors mixed together give it a rich and unique flavor.

Package of spices and chopped up cherry tomatoes

The base, or as I like to call it, the heart of the flavor

 After sauteed & simmered, additions of chicken, potatoes, salt and water, it was time to feast.

Digging in to the first batch of curry ever made by yours truly!

Overall, the first attempt wasn't a total failure.  Not enough liquids (less simmer time) but strong spice flavor.  I think adding less chicken and some julienne carrots would be a nice touch.

To taste the real thing and where this recipe stems from, visit my friends restaurant at Saffron Valley.  :)