Saturday, February 5, 2011

M's Chicken Curry

Curry night, always a good time and always messy, at least at my house. If you have never had curry before this is a good curry beginners recipe, confirmed by the man who gave us this recipe. He told us that once we had perfected this recipe, we could move onto a more advanced recipe which requires you to mix your own spices rather than purchasing a premixed curry powder. I have to admit though, I think the curry powder that he had us get worked great and made the process very easy.

We made this recipe with the suggested potatoes, but really you could make the chicken curry and have it over rice. In fact this is now I plan to make it next time, although admittedly I am not the biggest potato fan. I do like them, but I really only like to have them about once a week. And since I had actually made a potato stew the night before this I may have not enjoyed the potatos as much as I would have otherwise; everyone else loved them, so don't let me discourage you from making this recipe as is - it is fantastic.

My last word of caution: curry powder stains. If you have never used Indian spices, including a curry powder mix, beware, if you drop a little on your counter, floor, rug, use a white spoon, etc, it will turn yellow. So just make sure that if you spill any you wipe it up immediately, and make sure to wear an apron.

M’s Chicken Curry
Recipe from Monzur
Pictures by Caroline

4 tablespoons Madras Curry Powder
2-3 pounds boneless skinless chicken thighs or 3 or 4 boneless skinless chicken breasts, cubed into 1-inch pieces
¼ cup olive oil
1 tablespoon ginger, finely chopped
1 teaspoon fresh garlic, finely chopped
3 large russet potatoes, cubed into 1-inch pieces
4 or 5 shallots, finely chopped

1. Heat a large, flat, non-stick skillet over medium heat. Add olive oil once skillet is warm. Add shallots and sauté for 2 minutes. Add ginger and garlic and sauté for another minute; add Madras Curry Powder and cook for another minute, being careful not to overcook the spices.
2. Add chicken and 2 tablespoons water to skillet, cover with lid, and cook on medium-low heat for 10 minutes. Scrape the bottom occasionally making sure that the spices don’t burn.
3. Add potatoes and add enough water to fill the skillet to just below the food level. Heat to a boil, reduce heat, cover, and simmer for about 15 minutes, or until the potatoes are tender. Remove the lid part way through the cooking time to reduce the liquid.
*We were assured that this recipe gets better the next day, however, we ate it all the first night.


Amber Marie said...

Hey Caroline! Still loving your blog here. Thanks for the curry recipe. I think M use to work at my old work...I found this recipe by that name in old files on my computer at work. That was some time ago in Utah. Anyway, maybe the same person, maybe not. Either way- yummy food!!

two little chefs said...

Amber, how funny. I actually just made up the name for the recipe, it came nameless. Glad that you are enjoying the blog. We are always happy to know that someone is out there reading it!

Delaps said...

Yummy I think that I will make this tomorrow. I have been looking for some good curry recipes.

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