cooking adventure: chicken curry with turmeric
Considering the amount of Chinese/Japanese/Indian curry I consume in a year, I'm somewhat concerned that I've added another curry dish to my repertoire. Okay, only mildly concerned. Actually I don't care at all. I've been wanting to peck away at the lovely bottle of nuclear-grade uranium (read: turmeric) that my friend Josh gave me a few months ago, and this African-based curry recipe from Serious Eats I found seemed like a pretty decent solution.
Chicken Curry with Turmeric
* 6-8 cloves garlic
* 4 whole cloves (I used ground cloves here to avoid the mortar/pestle work)
* 2 tablespoons canola/olive oil, divided in half for two batches of chicken
* 5-6 whole chicken thighs, cut into three pieces
* 1 medium onion, minced
* 7-8 teaspoons turmeric
* 3 cups tomatoes, diced
* 1 teaspoon fresh thyme
* 1 cup water
* Parsley
* Salt and pepper
I also added:
* 2 carrots, cut into 1/4-1/2 inch rounds
* 1/2 red bell pepper, cut into inch-long strips
* 2 celery stalks, cut into 1/2 inch pieces
* 1 teaspoon of Sriracha (I forgot to buy a green chile for the dish, a great alternative of course!)
1. Crush the garlic with the cloves using a mortar and pestle, or the side of a knife and mix evenly.
2. Pour the oil in a skillet and turn the heat to high. Toss in the chicken pieces and brown on all sides, just a couple minutes. Brown in two batches, if not enough room. Add the minced onions and cook until translucent, about 8-10 minutes.
3. Add the turmeric and the garlic mixture and stir until incorporated. Cook for 3 minutes. Pour in the tomatoes, carrots, red bell pepper, celery, sriracha, and thyme, reduce the heat to low, and simmer for 15 minutes.
4. Pour in the water and cook for another 30 minutes or until carrots cooked to preference ( I like mine cooked thoroughly for dishes like these).
5. Season with salt and pepper, sprinkle with chopped parsley, and serve.
So tasty, and the flavors continued to meld together more and get darker and darker every day that I reheated it for leftovers. Just made the dish richer with every serving!
Chicken Curry with Turmeric
* 6-8 cloves garlic
* 4 whole cloves (I used ground cloves here to avoid the mortar/pestle work)
* 2 tablespoons canola/olive oil, divided in half for two batches of chicken
* 5-6 whole chicken thighs, cut into three pieces
* 1 medium onion, minced
* 7-8 teaspoons turmeric
* 3 cups tomatoes, diced
* 1 teaspoon fresh thyme
* 1 cup water
* Parsley
* Salt and pepper
I also added:
* 2 carrots, cut into 1/4-1/2 inch rounds
* 1/2 red bell pepper, cut into inch-long strips
* 2 celery stalks, cut into 1/2 inch pieces
* 1 teaspoon of Sriracha (I forgot to buy a green chile for the dish, a great alternative of course!)
1. Crush the garlic with the cloves using a mortar and pestle, or the side of a knife and mix evenly.
2. Pour the oil in a skillet and turn the heat to high. Toss in the chicken pieces and brown on all sides, just a couple minutes. Brown in two batches, if not enough room. Add the minced onions and cook until translucent, about 8-10 minutes.
3. Add the turmeric and the garlic mixture and stir until incorporated. Cook for 3 minutes. Pour in the tomatoes, carrots, red bell pepper, celery, sriracha, and thyme, reduce the heat to low, and simmer for 15 minutes.
4. Pour in the water and cook for another 30 minutes or until carrots cooked to preference ( I like mine cooked thoroughly for dishes like these).
5. Season with salt and pepper, sprinkle with chopped parsley, and serve.
So tasty, and the flavors continued to meld together more and get darker and darker every day that I reheated it for leftovers. Just made the dish richer with every serving!