The moment you have all been waiting for…
A delicious curry recipe. You may remember that I was tantalizing you with this wonderful picture a few weeks back…
This is a very versatile recipe that can be made entirely vegetarian or can be made with chicken, beef, pork, lamb, etc. The recipe I am going to give you is for chicken and I will give you the recipe that our recipe is based off of so you can make your own changes! Also, you can serve it over rice, cauliflower rice (just cauliflower that has been cooked quickly in the microwave and beaten by a food processor muahaha), tortillas, or nan bread. Yummy! Or you can just have it all on its own like a curry stew (which I did a lot to save calories and I could enjoy more of the curry).
First, if you are going to make this with chicken, buy 2 pounds of big chicken thighs. Reason? It is cheap and it has lots of flavor. Keep the skin on (don’t worry, the skin and stuff is not actually going to be consumed… it is all for the flavor). Roast the chicken thighs in the oven with some rosemary and poultry seasoning at a low temperature for about an hour. By low, I mean around 250. The other ingredients you are going to need are the following:
4 tablespoons extra virgin olive oil
4 medium onions, but you can do less if you aren’t big on onions
2 cloves of garlic, minced
1/2 can tomato paste
1 cup water
1 cup light coconut milk
1/2 teaspoon garlic powder
3 tablespoons curry powder (more or less depending on the amount of spice you want)
6 large potatoes cubed (can use red or russets)
1 cup small carrots
1. 10 minutes before your chicken is done roasting, heat up a large pot with the olive oil. Add in the onions and garlic once the oil is hot. Saute until onions are translucent. Add the tomato paste, water, coconut milk, garlic and curry powder, and salt for taste.
2. By this time, your chicken should be done. Take out of the oven and very carefully remove skin and cut it off the bone into small pieces (this is a huge pain and I apologize but the flavor cannot be beat. You can use boneless, skinless chicken too but the flavor may be a little different).
3. Add the chicken to the pot, cover and simmer for an hour.
4. Wash potatoes and cut them into bite size pieces. Throw them and the carrots into the pot and simmer again for another 45 minutes to an hour (until potatoes and carrots are tender). Feel free to add more seasonings, but watch out! Curry powder is potent!
5. You can add more water/coconut milk to get it to a consistency you like.
Enjoy! Definitely plan ahead for this one, but it makes a lot of meals that you can heat up throughout the week! This basically fed me and my husband for 3 to 4 days (depending on if we had it over anything or if we ate it by itself).
This is so good, and I am definitely going to have my husband make it again before my surgery!
If you don’t like coconut milk and would like to make it with something else, here is the original recipe:
4 med. onions, coarsely chopped
2 cloves garlic, minced
1/2 (6 oz.) can tomato paste
2 c. water
1/2 tsp. garlic powder
3 tbsp. curry powder, adjust to taste
2 lbs. boneless beef or lamb, cubed
6 lg. potatoes, cubed
In a Dutch oven, sauté onions in olive oil until translucent. Add minced garlic, tomato paste, water, garlic powder, curry powder and salt. Cook until mixture begins to thicken and onions are tender. Add beef or lamb and cover. Simmer on low heat for 1 hour, being careful not to boil.
Add potatoes and continue to simmer for another hour or until potatoes are tender. Taste and adjust seasonings, adding salt and curry or garlic powder, if needed. Add water to desired consistency.
Serve over hot rice with flour tortillas that have been heated.