Hot or Not, That's the Question
Credit: google Curry is one of those dishes that you either love or despise. The smell is the first thing that hits the senses, and admittedly it can put a lot of people off. A lot of others though can't get enough of it. I am in that group for sure.Credit: googleCredit: google
There are thousands of variations of this dish from country to country.Credit: google
Basic curry powder is a myriad of different spices blended together to create a beautiful combination of flavors. To add more heat you can add more cayenne or dried chili's.Credit: google
You can put just about anything in a curry, think of it as a spicy stew. Being from the tropics it has some preservative qualities that are quite astounding. Considering meat without refrigeration can turn bad very quickly. Once meat is cooked in a curry it will last substantially longer than other cooked meats.
As I wrote earlier, adding cayenne or chili's can create some real spicy dishes. Personally I like it hot, but not as hot as some of these pictures.Credit: googleCredit: google
So for this recipe we will do the basic chicken curry. It is usually served with rice and naan bread, which you can pick up in most grocery stores. If you can't find naan, pita bread is a good substitute.
Chicken Curry Ingredients
2 lb boneless chicken cubed
1 large onion diced
1 teaspoon chopped garlic
2 tablespoons of curry powder
1 tin condensed cream of mushroom or cream of chicken soup
5 large potatoes peeled and cubed largely
3 large carrots peeled and diced.
1 small tin of tomato paste or 1/4 cup ketchup
Add a little oil to a large deep frying pan, add onions cook on medium till onions start to brown. Now put in chicken and continue to cook till meat is browned as well.
Put in garlic and curry powder, quickly stir with spatula adding a little more oil if needed. Once chicken has been completely covered with spice, add soup and 2 cans of water. Stir till blended, add potatoes and carrots and tomato paste. Adding more water if needed.
Bring to boil then simmer for 30 minutes. Add salt to taste, and cayenne if you want it hotter. If you want a thicker curry, mix 1 tablespoon of cornstarch in 5 tablespoons of water and add to simmering curry all the while stirring, otherwise it will clump.Credit: googleCredit: google
I recommend you serve this over rice. I use basmati which I find bulletproof in preparation. Put 2 cups of rice in pot with a dash of oil and salt. Stir rice till coated with oil. Then add 3 and 3/4 cups of water and bring to boil, put on tight lid and turn off stove. Leave for 20 minutes, and presto you have perfect rice.
There you go, a meal for 4 in under an hour, and curry tastes even better the following day!Credit: googleCredit: google
If you can find mango chutney in store, it goes brilliantly as a side dish.