Indian food is a huge favourite in our house. I love cooking it almost as much as I love eating it.
The house smells amazing when a curry is bubbling away on the stove, and leftover curry tastes even better the next day. I hasten to point out that the following is not by any means a restaurant-quality Indian recipe. This is a quick and easy curry that makes a great weeknight meal. Indian curry paste is available in almost every supermarket (check out the Asian food section). I prefer paste to curry powder. I think it blends into the sauce more evenly and has a greater depth of flavour. The rice pilaf is a nice accompaniment, but you can certainly serve plain steamed basmati rice (white or brown) instead.
Easy Chicken Curry
3 lbs. skinless chicken pieces (thighs and/or drumsticks recommended, but use breasts if you prefer)
2 Tbsp vegetable oil
2 large onions, finely chopped
3 garlic cloves, minced
2 Tbsp Indian curry paste
1 cup low-sodium chicken broth
1 Tbsp tomato paste
½ tsp sugar
3 Tbsp plain Greek-style yogurt or whipping cream
Kosher salt and freshly ground black pepper to taste
Chopped fresh cilantro to garnish
Season the chicken pieces with salt and pepper. Heat the oil in a deep frying pan or Dutch oven over medium heat; add the chicken and brown it on all sides. Remove chicken to a plate and set aside.
Add the onions to the pan (add a little more oil if necessary) and saute for about five minutes, until golden. Add the garlic and the curry paste and cook, stirring, for one minute.
Add the broth, tomato paste and sugar, then add the chicken pieces back to the pot. Bring to a boil; reduce heat, cover and simmer for about 45 minutes until chicken is tender and cooked through, turning the chicken halfway through the cooking time.
Remove chicken pieces to a serving dish with a slotted spoon. Increase heat to high and boil the sauce for two to three minutes until slightly reduced and thickened. Remove from heat and stir in yogurt or cream. Taste sauce and adjust seasoning if desired; pour sauce over chicken and sprinkle with chopped cilantro. Makes six servings.
Rice Pilaf
1 medium onion, diced
2 cloves garlic, minced
Finely grated zest of one small lemon
1 tsp curry paste
½ tsp turmeric
1 small cinnamon stick
1 Tbsp butter
1 Tbsp vegetable oil
2 cups basmati rice
3 and ¾ cups water or chicken broth
½ tsp sea salt
Juice of half a lemon
¾ cup chopped toasted cashews
¼ cup chopped cilantro
Heat butter and oil in a large sauté pan (one that has a lid) over medium heat; add onion, garlic, lemon zest, curry paste, turmeric and cinnamon stick and sauté until onion is lightly browned. Add the rice; cook, stirring, until rice is lightly toasted. Add the water and salt; bring to a boil. Cover and reduce heat to very low; simmer for 15 minutes.
Remove from heat and let pan sit covered for five minutes; remove cover, discard cinnamon stick and fluff rice with a fork; stir in the lemon juice, cashews and chopped cilantro. Makes six servings.
Coconut Snowballs
This might be the easiest recipe on Earth, but these snowballs are really fantastic.
1 500-ml carton premium vanilla ice cream
2 cups sweetened flaked or shredded coconut
Pour coconut onto a plate; scoop out small balls of ice cream (about one-and-a-half inches in diameter) and roll in the coconut to cover completely. Place each coated ice cream ball in a small paper or foil muffin cup; put into a storage container and return to freezer until ready to serve. Makes about 12 snowballs.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
