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Dead simple curry

March 24, 2012 Leave a comment
Adapted from AB’s recipe 
 
  • 1 (1-pound) bag mixed frozen vegetables
  • 2/3 cup plain yogurt
  • 1 teaspoon cornstarch
  • 2 tablespoons canola oil
  • Curry Powder of your blend (mine follows)
  • 2 medium cloves garlic, crushed
  • 3 dried red chiles, stems and seeds removed if less heat is desired
  • 1/4 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • Black pepper, optional
  • 2 chicken breasts and 2 chicken thighs, cubed.  Or hell, any combo of chicken you like.
 
For this dish, my spice mix was as follows:
1 teaspoon ground tumeric
1/8 teaspoon freshly ground cinnamon
1/4 teaspoon coriander seeds (ground)
3-4 cardamom pods
1/2 teaspoon cumin
1/4 teaspoon dried mustard
 
  • 1. Cook rice according to package directions. 
  • 2. Poke a few holes in the frozen veg bag and microwave it for two minutes to thaw the veggies.
  • 3. Mix together the yogurt and the cornstarch in a large bowl.
  • 4. OPTIONAL: If you are using certain whole spices (mustard, fennel, cumin), toast them in a sautee pan over medium-high heat until they smell delicious.
  • 5. Take your sautee pan to medium heat.  Add the canola oil, the garlic, and the spice mixture.  Sautee until the garlic is golden, 3-5 minutes.
  • 6. Add the salt, the veggies, and the sugar.  Stir and cook for 3-5 minutes.
  • 7. Mix the veggies and the sauce in the pan with the yogurt mixture.
  • 8. Crank the heat to medium-high and toss in the chicken with 1/4 teaspoon of salt.  Sautee until cooked.
  • 9. Mix chicken with the veggies and yogurt sauce.
  • 10. Consume with rice.  Train for wrestling with Indian clubs. 
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