When it comes to simple everyday meals, I find it hard to succumb myself to the traditional Indian daily routine of Dal-Sabzi, translated, simply meaning a lentil and vegetable preparation. My idea of a simple Indian lunch would mainly consist of a quick Chicken Curry and a side of rice and a salad. Often, when I talk to people on the topic of curries, the most common concern I get confronted with is the amount of time, and not to mention the effort that comes with it. I for one, beg to differ. For me, curry is nothing but a smooth blend of flavours brought together to highlight a star ingredient. True, you can spend hours toasting, pounding, and grinding spices to form the smoothest of pastes; you can spend days marinating and chopping to achieve the most delicate blend possible, and you can also lose yourself in a cloud of spices and herbs that would fill your kitchen and your home with an aroma almost so ambrosial, you would think you woke up in a foreign land. But then again, you could do what I do on days when all I have at my disposal are a few measly minutes at the brink of lunch-time with a rumbling tummy to cater to. This post was originally published in January 2007 and has been recently updated. If you liked this recipe, then you will surely enjoy my Homestyle Chicken Curry. You can find the web story to this Dahiwali Chicken Curry recipe here. To watch more of my other recipe web stories, click here. Made this recipe? Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
