| .. |
got
a great recipe to share?
don't be a wallflower!
jump to the discussion
boards
and join in -- share your ideas,
questions, and suggestions, or just read what others have to
say.
|
copyright
©1999-2000
DigsMagazine.com.
|
| Today's
special |
Chicken Curry |
 |
There’s nothing
more satisfying than a good pot of home-cooked curry, and this
recipe, courtesy of my mom, is my absolute favorite. |
Curries
take a bit of time but require very little effort, since
for most of the cooking time, you can leave the stove
unattended. Make a large batch – this dish makes for fabulous
leftovers.
|
ingredients
1½ lbs. chicken thighs, de-boned and de-skinned
2 stalks scallions
1 tbsp. wine
3 carrots
2 large potatoes
1 large onion
2 tbsp. madras curry powder
2 tbsp. cornstarch paste (cornstarch mixed with water)
water
salt and pepper to taste
|
|
time
45 min–1 hr.
serves 4 |
1. Add the scallions and the
wine to a large pot of water. When the water is boiling, add the chicken
thighs. Cook until the thighs have turned white (it’s all right if
they’re still a little pink on the inside). Remove the chicken and set
aside.
2. Peel and chop the potatoes
into 1½" cubes. Chop the onion roughly. Slice the carrots on the
diagonal into ¼" thick pieces.
3. In a skillet, heat 1 tsp.
oil on medium-high and sauté the potatoes until they’ve turned
translucent (approx. 5 minutes). Remove and set aside.
4. In a stockpot, heat 1 tbsp of
oil on medium; add the onions and cook until translucent.
5. Add the carrots and cook until
softened.
6. Add the chicken, potatoes, and
curry powder and stir-well. Cook for 2 minutes.
7. Add enough water to almost, but
not quite, cover the ingredients in the pot. Simmer on low until all
ingredients are very tender (approximately ½ hour to 45 minutes),
stirring periodically.
8. Add salt and pepper to taste.
Pour in the cornstarch paste and cook until mixture thickens (a minute
or two). Serve over large bowls of rice.
o
--------------------------->
lounge .
nourish .
host
. laze . home.
|
