World Spice Merchants : Recipes : Basic Curry

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.

The ingredients, 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. Try substituting any mix of vegetables, meats, or regional curry powders.

Serves 4 to 6.
Prep time 15 min. Total time 35 min.

4 cloves garlic, peeled

1 4-inch long piece ginger, peeled

2 T. canola oil

1 small red onion, thinly sliced

1-1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces

1-1/2 T. Curry blend of choice (Try Madras, Kashmiri, Singapore or Tandoori!), ground

1-1/2 t. kosher salt

1/3 c. unsweetened light or regular coconut milk

2 large tomatoes, cored and finely diced

2 T. fresh cilantro, finely chopped

Rice cooked to taste.

Preheat large sauté pan over medium-high heat.
Using a mortar andpestle, make a paste of the garlic and ginger.
Add oil to pan, then add onion and garlic-ginger paste.
Stir frequently until browned brown, 3-5 minutes.
Add chicken pieces and curry powder, and stir until chicken is seared on all sides.
Stir in salt and coconut milk.
Lower heat to medium, cover and simmer about 5 minutes.
Stir occasionally, until chicken is fork-tender and no-longer pink inside.
Using slotted spoon, transfer chicken pieces to serving bowl.
Raise heat to medium-high, 3-5 minutes, or until sauce thickens.
Add tomato and cilantro, stirring to heat through, 1-2 minutes.
Pour sauce over chicken, and toss to coat.

Serve immediately over rice, and enjoy!