Easy Chicken Curry Dinner in 4 Parts

Part of the fun of Indian cooking is the way you get to play with your food

Chicken curry recipe from Chef Alex Svenne.Okay, maybe doing any dinner that involves 4 parts can’t really be called “easy”. But each part is easy and they all stand alone. Serve the curry with the rice and skip the other two. Enjoy the eggplant with a couple poached eggs and some toasted bread. Use the zucchini as a side dish to almost anything. Take the curry, wrap it in a tortilla and call it Roti. There are lots of options. But even if you made the whole 4 part menu, you should be in and out of your kitchen in under an hour.  And there is a reason your stove has 4 elements.

If you have any bottled chutney’s or hot sauces, pull them out of the fridge for this. You can add to this menu by serving it with sliced cucumbers, some nice plain yogurt, some little bowls on nuts and seeds. Part of the fun of Indian cooking is the way you get to play with your food.

Chicken Curry

Ingredients

  • 2 lbs chicken thighs
  • 1 tbsp canola oil
  • 1 large onion, diced
  • 2 stalks celery, chopped
  • 1 clove garlic, minced
  • 1 tsp ginger, minced
  • 1 tbsp of your favourite curry powder
    • (pro tip: If you don’t feel like grinding your own curry powder. try mixing two different ones together. For this recipe I used 2 parts madras curry and 2 part hot jamaican)
  • pinch of chilies, to taste
  • 1 tbsp brown sugar
  • 6 russet potatoes, peeled and diced
  • 2 cups chicken stock
  • 1 cup yogurt
  • salt and pepper to taste

Method

  1. cut chicken into large chunks. Heat oil in a large skillet or dutch oven. Add chicken to pot. Let chicken begin to brown
  2. add onions, celery, garlic, ginger, spices and sugar. Cook for about 5 minutes on high heat, stirring occasionally.
  3. add potatoes and stock. bring to a boil, then reduce heat and simmer until potatoes are soft and chicken is tender.
  4. Mix in yogurt , check seasoning and serve.

Sweet and Spicy Eggplant

Ingredients

  • 1 tbsp canola oil
  • 1 large eggplant or a couple small ones, diced
  • 1 large onion, diced
  • 1 tbsp coriander seed
  • 1 tsp (or more) dried chili flakes
  • 2 cups diced tomatoes
  • 1/2 cup brown sugar
  • 1/4 cup white vinegar
  • 1/4 cup sesame seeds
  • 1 tbsp sesame oil
  • salt and pepper to taste

Method

  1. in a dry pan, toast the coriander til it starts to pop.
  2. add oil and sauté onions until translucent. Add chilies and eggplant and sauté until eggplant is tender.
  3. add tomatoes, sugar and vinegar. Bring to a boil.
  4. reduce heat and simmer until “jammy”.
  5. stir in sesame seeds and sesame oil. adjust seasoning. Serve hot with dinner, but any  leftovers will keep well in the refrigerator and can be used as a chutney.

Shredded Zucchini

Ingredients

  • 4 zucchini, grated on the largest grater size, or julienned on a mandoline.
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • lime
  • salt and pepper to taste.

Method

  1. working in batches, being careful not to overload the frying pan, sauté the zuchinni.
  2. Sprinkle with chilies, cumin, salt and a squeeze of lime.

Basmati Rice

Ingredients

  • 2 cups basmati rice, cleaned
  • 3 1/2 cups water
  • 1 tbsp butter

Method

  1. put all ingredients in sauce pan. cover with lid
  2. bring to a boil.
  3. reduce heat to a simmer and cook until all the liquid is absorbed. About 20 minutes.

Variations

  1. after the rice is cooked, stir in chopped green onion, cilantro and mint
  2. after rice is cooked, stir in raisins and slivered almonds
  3. while rice is cooking, add some orange peel, a couple star anise, a couple whole cloves, and a piece of cinnamon stick
  4. while cooking, add lemon zest, a slice of ginger and green coriander pods
  5. while cooking add a few threads of saffron
  6. all of the above
2018-04-10T20:45:15+00:00

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