My friend Sid, who regularly sends me enticing videos showing how to prepare delicious traditional Indian recipes, told me that I should "check out" a bloggers' event: cooking from the fabulous book 660 Curries.
Well, cooking from scratch ... Indian food ... curries ... spices ... sigh ... :)
Chicken, lamb, vegetables, lentils, oh my! Familiar favorites were featured, of course. But there were also interesting and intriguing items such as a savory dish combining pineapple, coconut, and coffee; a chili- and fenugreek-infused matzah ball soup; and ivy gourd, a bitter vegetable resembling a mini cucumber, that I'd never heard of.
As I skimmed through the book, there was a swirl of tastes and aromas and fragrant spices dancing in my head. What to cook? What to make?
Well, I needed to do something immediately, tempted as I was. And since my entire freezer door is filled with mostly Indian spices - I'm serious! I've got cardamom, curry leaves, cumin seeds, black sesame seeds, Garam Masala, and others - I had the basics for making a fabulous dish. So, then, I had chicken thighs, lentils, spinach, some leftover coconut milk; what could I find from the 660 options to make right away?
The Chicken Curry, made with coconut milk and a tomato - a classic.
I substituted ground ginger for fresh, and I used chicken thighs rather than the boneless chicken breast cubes that the recipe called for; therefore, I needed to cook the dish for longer than indicated. But it turned out beautifully - tender, flavorful, a wonderful dinner! It was such a nice, easy meal for a cold, cloudy fall day.
Chicken Curry with Tomato and Coconut Milk
- 2 tablespoons oil
- 4 large chicken thighs
- 1 small red onion, chopped
- 4 medium garlic cloves, minced
- 1-1/2 teaspoons ginger
- 2 teaspoons Madras curry powder (tends to be a hotter blend)
- 1 teaspoon kosher salt
- 1/4 cup coconut milk
- 1 medium tomato, chopped
- jasmine rice and mango chutney, for serving
Drain most of the fat, then add onion, garlic and ginger; cook for 2 minutes, stirring frequently, until onion is softened. Add curry powder, salt, and coconut milk; bring just to a boil.
Return chicken to skillet skin-side up, turn heat down to medium, and add tomato. Cover and cook for 10 minutes, until sauce is thickened.
Serve with mango chutney and jasmine rice.