This is just something I threw together the other night, but it’s a decent basic curry and will give you room to experiment if you want to mess around with it.
2 or more cloves of garlic
1/2 lb chicken breast
2 red potatoes
1 red bell pepper
2 of the small bags of frozen mixed vegetables
1 tbsp ginger
1 tbsp hot curry powder
salt to taste – start with about 1 tsp
cilantro and parsley to taste
Chop the onion and garlic. Cube the potatoes. Cut the red peppers into square pieces or whatever shape you like. Cut up the chicken into bite-size pieces. Put the veggies on the counter to thaw out if you haven’t already.
Fry the onion in canola until it turns translucent and starts to caramelize a little at the edges. Put in the garlic, ginger, and curry powder, and stir until everything is coated with the spice mix. Put in the potatoes and chicken, and then pour in water to cover. Bring to a boil, then simmer for 20 minutes or longer if the chicken and potatoes need it. Add the frozen vegetables and cook for about another ten minutes. When the curry is almost done, add the red pepper – you want this to stay on the firm side rather than getting mushy. While the other ingredients are cooking, chop up parsley and cilantro to taste.
Serve with rice.
For onions, I like sweet vidalias if I can get them.
With the garlic, I’m in the camp of people that normally looks at a recipe and triples the garlic. I had big garlic cloves when I made this, so I used two. Use as much as you think is going to be awesome.
I used boneless, skinless chicken breast. You can use whatever chicken parts work for you.
Vegetarians and vegans or people who just love chickpeas, you can use chickpeas instead of chicken. Canned is fine.
For the frozen vegetables, I got two of the small packs of mixed corn, carrots, and green beans. Any mix you like is fine. I do think some combination of carrots and green beans is really good, and it’s fine to use a similar amount of fresh if you want – this was what I had on hand.
I used two red skinned potatoes. I recommend some kind of thin-skinned potatoes like these or Yukon Golds.
For the parsley and cilantro, depending on what you like you can either use a small amount as a garnish or a lot and make it a significant flavor. I like the latter option.
For the curry powder, I made this hot madras curry powder recipe. It’s pleasant and a little on the hot side. Making your own is definitely not required, but I recommend either this or something similar, like a Sri Lankan style. Don’t use a sweet one like garam masala, you want some good heat. You can get a hot madras pretty easily online. If you don’t like the heat so much, a milder madras is fine.