It’s rainy, we had a little snow, and my leather gloves are no longer warm enough on their own for my hands. I’ve also been battling a massive cough for weeks, pulling muscles in my ribs twice, ugh!! It’s time to knock out a curry, fast, and have something warm and yummy (food-wise) to snuggle up with for the next couple of days! Comfort is definitely needed here.
I love chucking this stuff into a container with some rice or naan before running out the door for work. This recipe turned out pretty sweet and mild, and is similar in theory to butter chicken, except that I haven’t pulverized the sauce and poured it back in with the chicken because I’m not up to cleaning a blender today. If you like being a firebreather, you can always add more hot curry powder, or also use chili pepper flakes. I didn’t put some in because my brother and I were cooking at his place last week and I likely forgot them there, because I can’t find them now. Pish!
By the way, if any curry purists see this and shake their heads, it’s okay. This is just how I like it. Sometimes it’s nice to have a lot of different flavours that don’t all come from the spices. There’s actually a high veggie content in this one, and most of it comes out of a can, which makes it easy peasy. I use a lot of canned tomatoes, actually, in pasta sauces, curries, salads, etc, and prefer to use the kinds that are just tomatoes and their juice, or tomatoes, their juice, and a little (very little) salt. Often, manufacturers will add preservatives because the tomatoes they use have low acid levels and need something extra to keep it safe for consumption after long periods of storage, like calcium chloride and citric acid. I guess it’s safe to eat, but I like to keep things simple as much as possible.
Sweet and Lazy Chicken Curry
serves 4 to 8 at one sitting, or one hungry and busy person for days
4 chicken breasts (boneless, skinless, cut into 1-inch cubes)
1 large onion (finely chopped)
2 heads of garlic (finely chopped)
1 to 2 cups plain yogurt (2% or 3% works great. Get the natural type, without gelatin)
1 796 mL/28 fl oz can of diced tomatoes (juice squeezed out)
Spices: Cumin, turmeric, garam masala, cinnamon, hot curry powder (pick some favorites and make sure you have at least 2 tbsp of each on hand, for adjusting the taste)
2 tbsp solid coconut cream (if you can’t find it, use liquid coconut milk or cream)
Oil for browning (canola, corn, vegetable, sunflower…I don’t use more expensive, pretty-smelling oils like extra-virgin olive or sesame, they would affect the curry’s flavour)
Other ideas/Notes: You can also use finely chopped/grated ginger in this, added in at the same time as the onions and garlic. I don’t cook with it often enough, and when I have it in the house, it doesn’t get used. Sheesh. This can also be done with beef and lamb, but they would bet really great in it if thinly sliced, or if this were done in a slow-cooker so that chunks would be fall-apart soft. For a veggie option, you can use cauliflower, parboiled potato quarters, paneer cheese or tofu with this same recipe.
I’m happy with how this turned out (and so is The Stomach). Curry is supposed to taste better the next day, after the flavours have had a chance to meld together, so hooray, any improvement upon this is definitely welcome, especially if you don’t have to lift another finger.
Ooof, I need to lie down.