My first attempt at making curry – I’m writing it down here to jog my own memory as much as anything else because I won’t mind being able to duplicate it.
This experiment lead to a delicious meal, actually two meals. Our supermarket carries all kind of curry products. I bought the curry sauce and curry paste; never touched the powdered curry I have in the cupboard. The curry sauce was ready to go, very spicy. The curry paste needed to be diluted with the coconut milk. If I hadn’t had the spicy sauce, I might have tossed in a few jalepeno slices. I was working without a recipe or any kind of authentic instructions.
Inspiration came from three sources;
- A meal we shared 32 years ago at the Schwartz home in St. Pete. It was the first time I’d had curry and it was very good, but so good that I remember what we ate after more than three decades? . . . It was the day after my husband asked me to marry him. A lot of that day is etched in my mind like it was yesterday. <3
- A recipe for curry given to me by our friend, Clay, who is an excellent cook. I’ve read it but never fixed it, and alas, that recipe is in Tucson.
- A conversation I had earlier in the day with Brooke, my friend who is getting into wok cooking in a big way. Brooke told me about the curry soup she’d made the night before, and she made it sound so non-intimidating – as if you don’t need a cookbook or ethnic ties, just do it, like you were putting together a stew!
8 chicken thighs
seasoning salt & black pepper
4 tablespoons olive oil, divided
1 leek, white and light green parts only, sliced
1 small onion, diced
3 carrots, grated
4 stalks celery, sliced
1/4 teaspoon red pepper flakes
1/2 cup dried cranberries
1/2 cup peanuts
1 1/ 2 cups green curry sauce
1/2 cup green curry paste
2 cups coconut milk
2 roasted red peppers, diced (I used peppers from a jar)
rice, cooked according to directions (I used Uncle Ben’s brown rice)
2 green onions, sliced
- Season chicken with salt and pepper
- In a frying pan, brown both sides of the chicken in 2 tablespoons olive oil
- In a Dutch oven, heat remaining 2 tablespoons olive oil, cook leek and onion until tender
- Add carrot, celery and red pepper to the Dutch oven, cooking for about 5 minutes
- Add cranberries, peanuts, curry sauce, curry paste, coconut milk red peppers, and the chicken to the Dutch oven, bring to a boil, reduce heat to warm-low, and simmer for 75 – 90 minutes
- Serve over rice and garnish with green onion
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.