Madras Curry
- Details
Ever notice how curry tastes better the second day? It’s because the flavors have combined into something greater than the sum of the parts. For best results, the ingredients and especially the spices must be painfully fresh.
Always cook within the season’s availability. Winter is the domain of root vegetables and warming spices, whereas summer is filled with lighter fare and bright, fresh flavors. We used chicken, peas and our Madras Curry for this recipe, but you can try substituting any mix of vegetables, meats, or regional curry powders into the basic recipe below.
Madras Curry
Ingredients
- 4 cloves garlic, peeled
- 1 4-inch long piece ginger, peeled
- 2 tablespoons canola oil
- 1 small red onion, thinly sliced
- 1-1/2 lb. boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1-1/2 tablespoons ground Madras Curry
- 1-1/2 teaspoon kosher salt
- 1/3 cups unsweetened light or regular coconut milk
- 4 Roma tomatoes, cored and finely diced
- 2 tablespoons fresh cilantro, finely chopped
- 1 cup peas, fresh or frozen
- Rice cooked to taste.
Instructions
- Preheat large sauté pan over medium-high heat. Using a mortar and pestle (or small food processor), make a paste of the garlic and ginger.
- Add oil to pan, then chicken pieces. Cook until chicken is browned on all sides, then add onion and garlic-ginger paste. Stir frequently until the onion, garlic and ginger start to get some color, about 3-5 minutes. Add curry powder and saute for a minute. Stir in salt, diced tomatoes and coconut milk. Lower heat to medium, cover and simmer about 5 minutes.
- Cook the chicken until it is fork-tender and no longer pink inside. Raise heat to medium-high, 3-5 minutes, or until sauce starts to thicken. Add peas and cilantro, stirring to heat through, 2-3 minutes.
- Serve immediately over rice, and enjoy! (And hope for some leftovers for lunch tomorrow...)
Sri Lankan Sweet Potato Pie
Our holiday motto? Don’t skimp on the sweets! And add ambrosial spices whenever possible… As such, this incredible sweet potato pie is a must for our Thanksgiving menu because it does both. We adapted this …
Poudre de Colombo Carrot Soup
A word of advice from a novice gardener: Carrots are much bigger than carrot seeds. Somehow, fifty-odd square feet of garden space doesn’t seem like that much when it’s being planted, but it can produce …
Vadouvan Paste
Vadouvan is a spice blend with South Indian and French influences, and the name means “sun-dried spices” in French. This fusion blend can be used just like a curry powder, or made into the iconic …
Curry Bread Pudding with Cardamom Cream
Who says you have to make curry with your curry? No one! This warm winter pudding was inspired by our friends at Hunger Restaurant, and since trying theirs we have come up with some delightful …
Besar Shrimp Skewers
To celebrate the last gasp of summer, and the upcoming release of World Spice at Home, enjoy another sneak peek from the book! The combination of exotic spices on seafood served with pineapple will transport …
Leave a Comment