Sunday, October 10, 2010

Curry, Curry, Curry


Just the word makes my taste buds excited!  My stomach starts growling and my mouth starts watering!

Apparently curry is a very broad term... kind of like "stir fry".  You can make it a million different ways.  Chicken or shrimp.  With veggies or without.  With rice or with noodles.  Thai curry or Indian curry.  The combinations go on and on.

There's a Thai place near us that Phil and I love love love.  I always get the pad ped, which is chicken, eggplant, mushrooms, spanish onion, green pepper, and red pepper in a red curry sauce with coconut milk.  Oh my.  So good.  The combination of sweet and spicy and fresh and earthy blows my mind.  I've never tasted American food like that. 

So, when I saw that The Pioneer Woman had a curry recipe I had to try it.  { I love the Pioneer Woman.  I love her recipes.  I love the way she writes.  I love that she randomly writes "amen" in the middle of a blog post }

This recipe is actually a Trinidadian curry.  And it is yummy.

This was different from the curry I've made in the past.  You make a "curry slurry" of curry powder and water and cook that before adding the veggies and meat.  Apparently this is a trick that enhances the flavor of the curry.  And it definitely works.  I added mushrooms and red pepper to mine and used a chipotle chili pepper in adobo instead of the plain jalapeno.

Here's a few shots of my yummy finished product and the recipe.  For step-by-step instructions and pictures, go to The Pioneer Woman's post.  It's amazing... as usual.

  • 4 pounds Chicken Pieces (I Used Legs And Thighs), Rinsed, Skin And Fat Removed
  • 2 teaspoons Salt
  • Cracked Black Pepper
  • 1 teaspoon Yellow Mustard
  • 1 whole Medium Onion, Halved
  • 1 whole Tomato, Quartered
  • 8 cloves Garlic
  • 8 sprigs Cilantro
  • 2 Tablespoons (rounded) Curry Powder (I Used A Trini Mix)
  • 2 teaspoons Turmeric
  • 4 Tablespoons Vegetable Oil
  • Jalapeno Pepper, Sliced (optional)
  • Potatoes (optional)
Place chicken in a bowl. Sprinkle with salt and add mustard.

In a food processor, chop half the onion, tomato, cilantro, garlic, and black pepper (or jalapeno/habanero).

Add mixture to the bowl. Stir the whole mixture together so that the chicken is totally coated in the seasoning ingredients. Allow chicken to marinate for at least two hours.

After chicken has marinated, make the curry slurry: Add curry powder and turmeric to a bowl. Pour in 3/4 cup water and stir until dissolved.

In a large skillet, heat the vegetable oil over medium-low heat. Pour in the curry slurry and cook for a few minutes, stirring constantly. Curry slurry will deepen in color. If the mixture becomes too dry during cooking, add a little water.

When the curry slurry has become a thick paste, chop the other half of the onion and add it in. Allow the onions to soften, then add in the chicken. Stir to coat the chicken, then cook, half covered, for five minutes. Turn the chicken, then add in 1 to 2 cups of water. Shake the pan and allow the chicken to cook until done, stirring every five minutes. Cook for about 20 to 15 minutes.

At the end, be sure to taste and adjust salt and pepper. Serve chicken over rice; spoon sauce over the top.

Amen.     : )

No comments:

Post a Comment