Posted your 21st birthday invitations, and now I can turn my thoughts to the kitchen and what to prepare for some family meals. I am SO excited to have everyone under one roof, even the doggie girls! Amongst everything, we’ve got birthday party plans to discuss, Miss!
Little C finished her last exam, and now begins life as a fully fledged Senior! I am not sure if I like losing her to a shool year- what happened to Grade 11? It is all going to go waaay to quickly.
I have laksa paste at the ready for a quick laksa production, and lots of fruit and veggies for my two healthy living girls. Of course there is the no-fail choc cake ready and waiting too. We’ve got to have a bit of balance, right?
While I think of what else needs whipping up, I am cooking up a simple chicken curry. Such comfort, a chicken curry with potatoes and a nice thick gravy poured over steaming rice. A bit of sambar on the side and a raita cut quickly, there’s your perfect Indian meal. A chicken curry has a couple of standard simple rules to follow, and if you adhere to those, there is really no reason for this dish to be anything but PERFECT:
- It is pretty vital to put the curry powder in at the right time. If you don’t, there’s always the chance of tasting the grainy powdery bits of curry- not so cool, and leaves a ‘raw’ taste to the gravy.
- Leave off adding any liquid for as long as you possibly can- it allows the meat/veggies or chicken you are cooking to combine directly with the curry powder and have the flavour running right through.
- A good brand of curry powder is pretty necessary. Which one to choose? The Malaysian brand ‘Yeoh’s Ayam Brand’ is always trusty. If you want to be truly pedantic about getting it right, dry roast your curry powder before using it in the recipe.
Of course we all have slightly different palates, so add and subtract heat and seasoning to suit yourself. There are any number of chicken curry varieties, cooked with coconut milk or yogurt, tamarind, or not, Thai style, South Indian style, dry, lots of gravy, etc, etc, etc. Let’s start with this one:
Standard Chicken Curry
- 1 kg chicken thigh fillets, trimmed of fat and cut into bite sized pieces ( I usually cut one piece of a thigh fillet into three sections)
- 3 medium sized potatoes, peeled and cut into pieces
- 2 large tomatoes, roughly chopped
- 1 heaped tablespoon good brand curry powder
- juice of half to one lemon, depending on your preference of taste
- 1 large onion, chopped
- 1 tablespoon fresh ginger, chopped
- 5 cloves garlic, chopped
- 1/2 cup water
- 1 tablespoon olive oil
- 1 can coconut milk (optional)
- 2 tablespoons white vinegar
- Salt and pepper to taste
- Heat a heavy based pan with the oil.
- Fry the onion, ginger and garlic until golden brown.
- Add the curry powder and fry until the mixture is fragrant, about two minutes.
- When it begins to stick, add the tomatoes which will add a little moisture and prevent burning. You may add one to two tablespoons of water or vinegar at this point.
- As the tomatoes soften, add the chicken and potato pieces and stir well.
- As the chicken changes colour, turn the heat down, stir well to coat the potatoes and chicken in the forming gravy, put a lid on the pan and leave to simmer.
- After about ten minutes, add salt and pepper to taste, stir again, and if it looks like the gravy is drying up, add a quarter of a cup of water.
- Also add the lemon juice at this point, stir to combine all the flavours and continue to simmer on low heat with the lid back on.
- Cook for another ten minutes or so, and your curry is pretty much done!
- If you like more gravy, add a can of light coconut milk at stage number 7.
The wisteria is out in full force, and Alice decided to take a nap under its canopy- totally sweet! It is so wonderful to have you home, and a very happy added bonus is that cousin T is here too for a couple of weeks- complete girl world!