Illegitimacy is definitely an outdated construct, useful only in older novels and movies to create context for experiences in the protagonist's life, so hopefully no one will find offence in my deciding to use the word bastard to describe my curry recipe.
I have many different curry powders in my possession (Sri-Lankan, Madras, a variety from Singapore for either fish or meat curry, as well as Japanese curry roux cubes I make) and have been craving curry, so I did a lot of research into various recipes from various countries. All of them sounded delicious, so I borrowed a bit here and there (hence the bastard reference, as in belonging to no particular country), and added some twists of my own to come up with a personalized version of a chicken and vegetable curry .
I am particularly pleased with my idea of making an infusion to add to the curry, rather than using water or stock as is customary, because it added real depth of flavor and complex back notes to the dish. My mother, who might be a bit biased, pronounced it the best curry that she ever had, and L., who is my harshest critic, allowed that it was really good, so I was happy.
Makes enough curry for 4 hungry people with lunch for 2 the next day.
For the infusion:
3 cups of water
a handful of coriander leaves and roots
a thumb-sized knob of ginger (peeling not necessary)
a couple of stalks of lemongrass (root ended pounded with the edge of a knife)
a hot pepper
a dried lime (or a fresh lime, halved)
Place all of these items together in a saucepan and allow them to heat together gently over very low heat as you prepare all of the ingredients for the curry itself. Turn the heat off under the pot during the step below where you are first asked to use some of this liquid.
For the curry:
4 boneless, skinless chicken breasts, cut into bite-sized pieces (or 8 chicken thighs if you prefer)
8 cups of assorted vegetables of your choice, cut into bite-sized pieces. Try to use a variety of colors and textures to make the dish pretty and to keep it interesting. I borrowed heavily from my CSA box and the freezer and used carrots, delicata squash, red peppers, green beans and peas.
1 red onion, peeled, halved and cut into thin slices
1 apple, peeled and grated up to the core, or 1 very ripe persimmon, chopped into a mushy pulp
2 tsps + 1 tsp curry powder
2 tsps fish sauce
2 tsps Worcestershire sauce
1 tsp tamarind extract (optional)
1 tsp garam masala
1/2 can full fat coconut milk
1 8 oz can chopped tomatoes, juice and all
1 Tbsp vegetable oil
Salt
Heat the oil in a large saucepan over medium heat. Add 2 teaspoons of the curry powder to the pan and cook stirring constantly until the spice mix is very fragrant, 30 seconds or so. Add the chicken, the onion, and some salt to the pan and cook for few minutes, stirring from time to time, until the meat is browned lightly on all sides and the onion is starting to soften.
Add the vegetables that you are using that will take the longest to cook, the contents of the can of tomatoes, and ladle in one cup of your infused water. Stir to combine, cover, and cook for 10 minutes. Stir half way through and lower the heat if everything is bubbling away too merrily. You want a gentle simmer.
After 10 minutes add the rest of your vegetables, except frozen peas (if using). Taste your infused water and see if the heat levels are right for you. If they are, transfer the ginger, the dried lime (but not the fresh if that is what you are using), and lemongrass to the curry pan. If the infusion is not spicy enough for your taste, also add the hot pepper to the dish. Ladle the rest of the liquid into the pan (straining out the coriander), cover and cook for an additional 10 minutes,
After 10 minutes check that your hardest vegetable is cooked through, add some more salt to the mix if needed, and add the frozen peas to the dish. Stir to combine and remove from the heat.
You can make the dish ahead of time up to this point and reheat it when needed.
When you are ready to eat the dish, strain the liquid and set aside the solids. Place the liquid back in the pan and let it bubble away until nearly reduced by half. Stir in the coconut milk, the apple or persimmon, the tamarind, fish sauce, Worcestershire sauce, the remaining curry powder and the garam masala. Check for taste, add a bit more coconut milk, fish sauce, or maybe some more salt if needed.
Once you have the balance of spicy, tangy, sweet and sour to your satisfaction and the sauce has reduced, add the solids back into the sauce and heat everything over gentle heat.
I removed the ginger, lemongrass and lime before serving this over my sister's baked rice, but plain rice or naan would work as well. I also offered the option of adding toppings, and had little bowls of unsweetened coconut chips, crushed roasted peanuts, mango chutney, coriander leaves, and chopped banana on the table so that everyone could personalize their curry. This is a lovely step which adds texture and different flavors to each bite, but just a few coriander leaves would work in a pinch to add some freshness and color to the dish, and I do think that chutney is a must.
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