Maharaja Curry

Maharaja Curry

33 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
jane Gibraltar
Recipe by  jane Gibraltar

“This is a really nice Indian recipe, taught to me by an elderly Indian lady, who used to cook for all her family. It is a simple recipe and tastes lovely served with rice. You can also use mutton instead of chicken.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat oil in a large saucepan over medium heat. Stir in cumin seed and cook until they start to pop, 20 to 45 seconds. Stir in onion, and cook until golden brown, about 5 minutes. Season with turmeric, cayenne, garam masala, garlic, and ginger. Cook for 1 to 2 minutes until fragrant.
  2. Puree the mixture with the tomatoes in a blender until smooth. Return the puree to the saucepan, and add the chicken. Simmer gently until the chicken has cooked, about 20 minutes; add water as needed while cooking to maintain desired consistency.

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Reviews (33)

Rate This Recipe
TUNISIANSWIFE
29

TUNISIANSWIFE

This was superb!!! Thanks so much for this recipe. Out of necessity, I had to use 5 chicken thighs that I poached beforehand. Added a 15 oz. can of diced tomatoes and kept the thighs whole. Added the broth from the poached chicken as needed, and salt. Since I prefer food with substance, didn't blend and added some fresh green beans. This was absolutely wonderful. Not one spice overpowers the other one. I did add 3 cloves garlic but again, I'm a garlicholic. You can taste the individual spices and they add different levels of flavor to the dish. Wow! again, a great new Indian recipe for us Indian food lovers! Served w/"Indian Style Basmati Rice" from Allrecipes.

MARIAM
22

MARIAM

It was pretty good after a few minor changes. First, I added salt, since the recipe didn't call for any. Then, I found it to be a little too tomatoey, and spicey, so I added about a cup of plain yogourt, which did the trick. Also, when pureeing it, I would advise you to puree the onions and cumin first, cuz the cumin seeds stay whole if pureeing with the tomatoes. Also, I used beef pieces(for stir fry), and sauteed them a bit in the pan before adding the rest. It came out really good. I loved the flavor of the spices together. Served with basmati rice.

Theresa
22

Theresa

Excellent with basmati rice and naan bread! I used a 28oz can of whole peeled tomatoes. Tossed them in the blender with the onion mixture and added some of the juice from the can to help thin it down.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 240 cal
  • 12%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 14.1 g
  • 5%
  • Protein
  • 24.6 g
  • 49%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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