Stick around. I am going to take you all over the world for Christmas. Santa ain't got nothing on me. Today I'm taking you to Malaysia.
If I could kidnap KS Augustin, she would be my cooking slave for life. I'm always on the prowl for curry recipes.
This particular recipe is great because after a while your taste buds get tired of the same old fare. Shake it up with this little gem.
Basic Chicken Curry
You'd like to try something different, right? The problem is, there are so many extra ingredients you need to buy! Relax. I'm here to give you a South Indian-ish curry recipe that tastes delicious and only requires you to put two extra things on your grocery list: cinnamon sticks (which you may already have for some seasonal drinks) and curry powder.
If the thought of powder in a packet bothers you, choose one of those wet mixes in a jar you find on your supermarket shelf. Don't go for a 徒orma・! We're cooking with punch today so, if you're using powder, pick one for a gutsy meat curry ・ Madras, Rogan Josh, even a plain generic...that's the one I use. If you're splurging and going for a wet mix, choose something reddish brown, rich and mysterious. Ready? Let's do it!
2 large onions, diced
3 large cloves garlic, sliced
3-4 tablespoons curry powder (be brave!), mixed to a paste with some water OR a jar of pre-mixed curry paste
(Only if you have it, a small handful of curry leaves OR a bay leaf. You can leave it out altogether)
1 chicken, cut into pieces
4 medium potatoes, cut into quarters
4 medium tomatoes, roughly chunked
4-5 tablespoons of evaporated milk OR cream OR milk OR half-and-half
Salt and sugar
- Heat one tablespoon of oil in a deep saucepan and add onions, garlic and curry/bay leaves, if using. Stir until golden, taking care not to let the garlic burn.
- Add the curry paste, stirring occasionally.
- When you see oil separating from the paste, add the chicken, potatoes and tomatoes.
- Add enough water to cover. Stir.
- Cook till potatoes are done.
- Turn off heat, add evaporated milk. Stir.
- Season with salt and a pinch of sugar.
That's it! Your Thanksgiving pumpkin pie was probably more complicated to put together! Note:
• Unless it's a dessert, wherever you see coconut milk・ in a recipe, you can safely substitute with half the amount of evaporated milk/cream/half'n'half/regular milk, without affecting the taste. Really.
• Did you notice the sugar and wonder what it's doing in a curry recipe? That's the secret nobody will tell you (except me!). Creamy meat and fish curries always taste better with a pinch (but only a pinch!) of sugar added.
• Don't get hung up on ingredients. Use your common sense and substitute where you can. Most recipes can tolerate quite a bit of leeway.
This curry is delicious with buttered toast and I highly recommend it for breakfast (especially if there's no kick-arse Huevos Rancheros around)! What do you think? Will you try it out?
(Kaz Augustin writes SFR, space opera and urban fantasy (under the name Cara d'Bastian). Her website is http://www.ksaugustin.com, she self-publishes through http://www.SandalPressOnline.com and the urban fantasy series website is at http://www.CheckYourLuckAgency.com Have a great Christmas all and may 2012 be a successful one for everyone!)
Back to you, M!
Okay, guys. Leave a comment for a chance to win a copy of The Check Your Luck Agency. (You'll like this one. Honest!)
A couple of questions from moi: Do we have any curry lovers out there? Can anyone tells me why Thai curry tastes different from Indian curry?
NOTE: For other DIY Christmas posts, go here. Be sure to leave a comment because there are goodies involved. All contests end 12-22-11, so keep commenting.