curry crazy

Our latest obsession is making our own curry dishes at home.  It’s easy, and one of the most tasty things you can make to spice up your weekly meals.  I have to apologize for the measurements—we tend to eyeball things like the coconut milk and yogurt to get the right consistency, instead of actually measuring anything out.

Prep for 2-4 people (depending on how large your servings are!!):

prepped veggies

fresh ingredients:

  • 1-2 stalks celery
  • 2 medium-small carrots
  • 1 shallot (or onions—I prefer the sweetness the shallots add)
  • 1 tomato, diced
  • 2 tbs grated ginger root
  • 1 tbs minced garlic
  • 1 chicken breast, cubed

spices:

  • 2-3 tbs pre-made curry mix, or garam masala mix (we are lucky enough to have an Indian ingredient shop in town, so I was able to buy authentic mixes, not the salt-infested versions you can “buy for a dollar at Big Lots” or from the grocery store)
    • you want your cubed chicken to be coated in your seasoning mix, with a little extra left over to add to the cooking dish
  • 1 bay leaf
  • paprika (you can add a bit to the mix if you want to make it more yours)
  • s & p (to taste, I use none)

other:

  • coconut milk
  • plain yogurt
  • basmati rice (or plain rice if you’re more comfortable—basmati is notoriously hard to cook correctly, we still haven’t gotten it quite right)
  • a splash of extra virgin olive oil
  • naan bread (optional, but almost necessary!)

method:

  • cook the rice according to direction on package—if everything is prepped ahead of time, everything should finish about the same time unless you are using minute rice
  • put a bit of EVOO in a pot, large/deep pan, or a wok and add your veggies
  • let them simmer until they are semi-translucent
  • add your spiced chicken and stir it all around to somewhat coat the veggies with the flavors
  • once things look like they’re sticking to the pan, add the tomato and the extra spices
    • the tomato will release A TON of liquid into the dish—stir regularly (not constantly) as the tomato cooks so that you can scrape all the flavors off the pan without having to water anything down
  • once things are nice and bubbly, add the coconut milk and yogurt (perhaps start with 1/4 coconut milk and 2 large spoonfuls of yogurt)
    • up until this point, the dish should be relatively dark in color because of the spices
    • once you add the yogurt and coconut milk it should lighted up
final stage of cooking
  • at this point, you can see it’s pretty liquidy and we want it to be thick
  • cover and let simmer until it thickens up and your chicken is cooked
  • serve the chicken mixture on top of the rice
curry crazy

Hope this is something that everyone can try out soon.  For the record, that beautiful naan came from a local kabob restaurant—we often go there just for the naan to accompany our meals, which is something you can do anywhere (I swear they won’t hate you for not ordering real food!).  You may also consider getting your seasoning from a place like that if you don’t have a lovely Indian market to peruse (sometimes they’ll share, sometimes they’ll just think you’re crazy).

Please share your favorite go-to recipes with me!  I’m always looking for new things to cook for dinner each night.

Cheers!

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