The Pie wanted a curry for dinner on Sunday night, so, because I like him and stuff, I made him one. Didn’t have all the ingredients I wanted (like fresh herbs, for one), but it turned out all right. It’s a good curry for cleaning out your fridge. But most curries are, of course.
I chopped up a bunch of vegetables, all nice and thin so they would cook quickly: carrots, broccoli, mushrooms, and tiny potatoes.
Cube up as well some chicken breasts. Remember that you can cut meat with more accuracy (like thinner slices or smaller cubes) if the meat is still slightly frozen at the time. Not totally frozen (because that will ruin your knives), but still firm and icy.
Heat a tablespoon or so of oil in a pan on high and drop in the chicken to brown.
Add in some spices, to taste. I added in here some garlic, ginger, and yellow curry, then added in extra cumin, corriander, and turmeric. I would have added cardamom as well but I didn’t have any.
When the chicken has browned but not completely cooked through, reduce the heat and add a can of coconut milk.
Bring the milk to a simmer and add in your vegetables, and cook until the veggies are as tender as you like them.
Serve over na’an with a dollop of plain yogurt or raita for cooling purposes.
Plenty left for me for lunch tomorrow!