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Silky Chicken Curry
Used with permission from the new
BC Seasonal Cookbook
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Silky Chicken Curry:
1⁄4 cup (60 mL) unsalted butter
3 medium onions, finely diced
3 cloves garlic, minced
1 Tbsp (15 mL) grated fresh ginger
1⁄3 cup (75 mL) curry paste
2 tsp (10 mL) freshly ground cumin
pinch of cayenne or chilies (optional)
21⁄2 lbs (1.2 kg) diced chicken or a 4 lb (2 kg) chicken, cut into 10 pieces
2 medium carrots, peeled and diagonally sliced
1 red pepper, diced
1 medium tomato, diced
1 cup (250 mL) coconut milk
sea salt and freshly ground pepper
fresh cilantro, chopped
1 cup (250 mL) toasted and chopped unsalted cashews
2 long English cucumbers
1 cup (250 mL) plain yogurt
1⁄4 cup (60 mL) fresh chopped mint
ground cumin, sea salt and freshly ground pepper to taste
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Instructions
- Melt butter over medium heat in a wide, heavy-bottomed pot
- Add onions, garlic and ginger and cook about 5 minutes
- Stir in curry paste, cumin and cayenne and cook 2 minutes
- Add chicken, stirring to coat, then add carrots, red pepper, tomato and coconut milk
- Bring to a simmer, cover and cook about 30 minutes, or until chicken is cooked
- Season with salt and pepper
- Curry can be made up to 3 days in advance and refrigerated
- Serve curry hot, garnished with cilantro and cashews
- Accompanied by basmati or jasmine rice and a side of plain yogurt or raita
Raita
Peel, seed and grate cucumbers into a colander and let drain 15 minutes. Transfer grated cucumber to a bowl, squeezing out as much moisture as possible, then stir in yogurt, mint, cumin, salt and pepper. Store, refrigerated, for up to 5 days
Tip: If you are fearful of cooking rice (and don’t have an electric rice cooker), try this foolproof method. Cook your rice as you would cook pasta, in a big pot of boiling salted water. Check rice often to see if done, then drain in a fine mesh colander and serve. This method is especially suited to cooking large quantities of rice.
The first immigrants from India were Sikhs who landed in Vancouver in 1904; they found work mostly in the timber industry. Despite institutionalized discrimination that lasted well into the century, Sikhs and other Indians continued to arrive in B.C. and make their contribution to our multicultural landscape. Over the past decade, Indian cuisine has become a major player on the B.C. food scene. Indian restaurants have evolved from obscurity to the point where people will now wait over two hours for a table at the city’s top Indian restaurant, Vij’s. This popularity is attributable not only to the character and complexity of the cuisine, but to B.C.’s huge ethnic population and love of unique cuisines.
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