Get in line, huh? Who isn’t making curry? Who doesn’t have a curry dish that they love and make time and again? [Uncomfortable silence]… me? I have been determined to find a curry that will keep my palate happy. Not amused, befuddled or bored, but genuinely satisfied. Like every bite was worthwhile and “I am so glad there is some left for lunch tomorrow satisfied.” The weeknight version of curry that in its ease to make—yet depth of flavor— can still cut it as a proud dish in front of guests.
This curry fixation has been the bane of my existence. Yes, I am being picky. There are many curry dishes out there that are absolutely adequate. They do the job, offer a bit of variety and leave you wondering: what was it I had for dinner again? Yes, they made that sort of [non] impression. I even turned to my usual kitchen friends: Barefoot Contessa, Nigella and Jamie Oliver. All decent curries, and great for wrapping my mind around classic Indian spices and what ‘usual ingredients’ go into curry. (What’s For Lunch offers a helpful overview of curries).
I even have pretty pictures of those curries that I made, not that you would see them (hey, if I am not going to make them again/see them again, why should you?). And you wonder why I don’t post every day? I am busy making and remaking curry (I mean, you can only have curry so many times before you need to ‘just step away from the pan’): to finally deliver a sentilating concoction to my palate, this blog and your table.
My latest was to ask a friend, who loves cooking, whose father loves cooking. He emailed the family curry recipe (one that has evolved and changed over the years, and in a family with piles upon piles of good cooks, I figured their unified tweaking probably lands this curry in the finish zone). Besides, we aren’t sure if I am a good curry tweaker anyway.
What I loved about this curry? EASY to make, and you start with just chicken and can add/or not whatever veggies slide your way (which is great for picky kiddos):
2 T Pataks Curry Paste
3/4 cup vermouth
1 T curry powder
1 small jar major gray chutney (this makes it a little spicy)
2 T sour cream
Sautee chicken, mix in paste. Remove chicken; deglaze with vermouth or chicken broth, simmer 10 minutes. Add chicken, 1 T curry powder, chutney and simmer. Off heat and stir in 2 T sour cream.
Optional add-ons: garlic, potatoes, coconut milk, green beans, salt and pepper, cilantro.
My tweak: Trader Joe’s has this frozen bag of organic green vegetables called Greens with Envy (edamame, spinach, asparagus tips, peas, green beans, broccoli) that I defrost with lukewarm water in a strainer, then add to the curry in the last few minutes just enough to warm them. I love all the green in there, it adds such a nice color and freshness. Or green beans on the side is great, especially if your kids need them ‘separated.’ No worries if you don’t have Trader Joe’s (whimper, sniff): last I checked, most grocers carry greens!
Important note: can you say default dinner? Oh yeah!