Alright. Here we go. This is my very first legit blog post of my new blogging life. So far, due to other unforeseen events in my life that are not related to the blog, it has been frustrating and stressful. So of course, I thought, what better time to share the dish that faithfully pulls me out of the gutter time and time again?
I am new to the world of curry, but now that I have moved into a housing co-op,where other people are cooking 3/4 of my meals, I am getting a crash course. According to Wikipedia curry is a generic description used throughout European and American culture to describe a general variety of spiced dishes, best known in South Asian cuisine especially Indian cuisine. – I am now comfortable to name this dish a curry. I started to make it about 2 years ago, and is now a recipe derived from a Jamie Oliver version for a quick curry. For one reason or another it has developed into more of a butter chicken. It doesn’t really matter what you call it, its still oh-so-comfy.
–Make this on Sunday afternoon, eat it on the couch while watching Forrest Gump, and fall asleep – life doesn’t get much better–
Ingredients: 3tbls vegetable oil (olive oil will smoke), 2tbls butter (not margarine), 2tbls mustard seeds, 4 cloves of garlic, 1-2 green jalapenos to taste, 2 thumb sized chunks of ginger, 1 large red onion diced, 3 vine-ripe tomatoes diced, 1 14oz can of coconut milk, turmeric, chili powder, yellow curry powder, chicken, basmati rice, naan bread.
Start by heating the vegetable oil and the butter in a large pan. It should be at medium-high heat. While that warms, I like to throw the garlic, jalapenos (de-seeded) and peel ginger into the magic bullet or food processor. You will get an even, wet, minced mixure that should cook nice and evenly. Add the mustard seeds to the pan, cover the top, and when you start to hear the seeds pop remove the cover and add the your bullet mixture – cook for 2 minutes, then add the onion. A food processor really helps here because the dish comes together pretty quick.
Once the onion is cook down and translucent (about 5 min), add 1 tsp chili powder, 1 tsp turmeric and 2 tsp curry powder. Add the tomatoes, cook them down for about 2 minutes, then add the coconut milk. Do not use light coconut milk – I’ve done this 2 times in a pinch, and it was awful. Let this simmer for 5-10 minutes, and adjust seasoning as needed. I usually add a little more of each spice at this point. Trust your instincts!
For me, there is nothing better than chicken for this sauce, and any cut will do. Thighs are a pain to clean, so if you go this way get boneless skinless – same goes for chicken breast. I slice up my chicken into bite-sized pieces, season with s&p and stir-fry in veg oil while the sauce reduces. Fold the chicken into the sauce, serve alongside basmati with a healthy portion of warm naan. I throw it under the broiler for a minute to give it a recharge!
If you like, garnish with creamy yogurt and cilantro.
Let me know what you think!