When I was a child, there were no curry pastes or garam masala mixes
and such (that was available locally, that is). But we had chicken
curry! Often, too! What did we use? McCormick curry powder. I
remember that we had a really big bottle of it and it didn't really last
long because chicken curry was a stand-by favorite of ours, and it
looked something like this--
This
is the chicken curry of my childhood. It was made with a whole chicken
cut up into serving pieces (although these days I just buy skinless,
boneless chicken thighs) with potatoes, carrots and peas, and sometimes
bell peppers. It was a snap to cook, too. No coconut milk or coconut
cream... instead we used evaporated milk... and sometimes (gasp) just
plain water!
About 1 kilogram of skinless, boneless chicken thighs
2 thin slices of ginger
2 whole onions
4 cloves of garlic
1 to 3 tablespoons of curry powder
1/3 cup evaporated milk
2/3 cup water or chicken stock
1 medium sized carrot, cubed
2 large potatoes, cubed
salt and pepper, to taste
Clean the thighs and cut into 2 or 3 pieces per thigh. Or use a whole chicken cut up into serving pieces.
Saute
the ginger, onions and garlic until fragrant; then add the curry powder
(personally I use 2 heaping tablespoonfuls but it really depends on
your personal taste). Stir fry a few seconds then add the chicken
thighs. Stir things around until the thighs are coated with the curry
powder then add the milk and water/stock; mix well. Add the potatoes
and carrots; adjust seasonings according to personal taste. Simmer
until the chicken and vegetables are cooked through, and the sauce is
thickened.
Serve over rice!!!
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