Curry
Rachel Wagner
A savory and sweet curry that my family loves.
ingredients
- 2 Tbsp. olive oil
- 2 pounds cubed chicken, if desired
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 Tbsp. minced or grated fresh ginger
- 2 tsp. best-quality curry powder
- 1 tsp ground cumin
- 1/2 tsp grated nutmeg
- 1/2 tsp ground cardamom
- 1/4 tsp gound cloves
- 1/4 tsp cayenne pepper, if desired
- 1/4-1/2 cup orange marmalade, or apricot jam, or chutney
- can of coconut milk
- 2 cups water or broth
- 2 Tblsp. lemon juice
- 2 or 3 potatoes cut into bite sized cubes
- 1 cup cauliflower florets
- 2 carrots, peeled and sliced into thick slices
- 1/2 cup golden raisens
- 2 tsp. chicken bullion
- cooked white rice
directions
- 1
Heat the oil in a pot and brown the onions and garlic and ginger over medium heat about 5 minutes. Then stir in all the spices. Stir in the remaining ingredients except the rice. Simmer until the meat is done and the vegetables are tender, about 25 minutes. If you have time, simmer longer until the curry has thickened. It better that way, but it can be eaten right away more like a soup.
- 2
Season with more chcken or vegetable bullion if it needs more salt.
- 3
Serve over the cooked white rice.
notes
Any vegetables you desire can be added to the recipe. I’ve cooked it with, and without meat.
Source: The New Basics cookbook
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