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.