My friend Karen and her business partner Judy own Kilichand + Karp, and offer fantastic culinary and cultural trips of India. Take a look on their website and plan your next trip with them! I wish I could...
Karen brought me back gorgeous spices from one of the market tours she organized during her last trip, so there was no way that a yellow curry was not going to be included in Rainbow Week. That being said, you can make this with any combination of meat and vegetable that you like, the most important thing here is to make your own curry spice mix or amp up the curry powder you have in your pantry with some additional warmth. My recipe is probably not authentic but it makes a fragrant curry, with a glossy sauce and just the right amount of heat for my taste.
2 lbs chicken thighs, cut into bite sized pieces
3 lbs assorted veggies, cut into bite sized pieces (seems like a lot but this cooks down a lot. Because of my theme, I used corn, chickpeas, yellow cauliflower florets, yellow peppers, yellow zucchini and yellow carrots. Normally, I like chopped tomatoes in my curry as well as other veggies).
1 yellow onion, cut in half and sliced into thin half moons
1 Tbsp ginger root, ground
1 Tbsp curry powder
1 tsp garam masala
1/4 tsp cinnamon
1/4 tsp ground red pepper
1/2 can coconut milk
1/3 cup of cream
2 cups water or chicken stock
2 tsps oil
Salt to taste
Add the oil and all of the spices except for the garam masala to a stockpot. Turn the heat on medium-low and heat through until the oil is sizzling and the spices are fragrant. Feel free to play around with the spices to suit your palate; this combination works for my taste.
Add the ginger and the onion and cook for a few minutes, stirring often, until the onion pieces are translucent.
Add the chicken pieces and stir to combine well with the spices and the ginger and onion. Salt well and stir to combine. Add the carrot pieces and the cauliflower florets, the coconut milk and the water or stock. Cover and let simmer for about 20 minutes.
After the 20 minutes, add the rest of the vegetables and cook for an additional 5-7 minutes, until the vegetables are heated through and the yellow pepper pieces are tender.
Taste the sauce and adjust for salt and heat (you can add more ground red pepper but most of the heat will come from the warm spices - the peppers, coriander, cumin and cinnamon).
Whisk the cream and the garam masala together in a bowl and stir into the curry. You can skip this step but I like the little flavor punch that this adds at the end with the slightly floral notes of coriander and cumin.
I served this with crushed saffron potatoes but it would be more delicious with rice or naan, even reheated store bought naan, to sop up the sauce. I served this with crushed peanuts, chopped coriander and mango chutney on the side.
No matter what you do, all the pieces of chicken will get fished out and eaten as illustrated above. The remaining vegetables and sauce make a fine lunch the next day, heated up, blended and thinned out with a little additional chicken broth. Just saying...
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