Prep 30 mins
Cook 3 hrs
This is from www.worldspice.com, the site for World Merchants, an incredable spice and tea shop hidden below The Pike Place Market in Seattle. The owner, Tony Hill is a fanatic for good food. His spice blends are shipped un-ground if requested. I run just enough for each recipe through a black Braun coffee mill (Not the white one I grind coffee in.)minutes before use. I am slowly working my way through his shop. It is amazing how much I don't know about spices, but I am Learning.
- 2 teaspoons peanut oil
- 1 cup turnip, diced
- 1 cup carrot, cut into 1/4 inch roundels
- 1 cup yellow onion, diced
- 1⁄2 cup chicken breasts (optional) or 1⁄2 cup chicken thigh, diced (optional)
- 2 -4 tablespoons freshly ground Madras curry powder (almost any curry will do nicely but my favorite is the Madras)
- 2 cups chicken stock or 2 cups vegetable stock
- 1 cup potato, diced 1/4 inch
- 1 tablespoon jalapeno, seeded, vained, minced
- Heat a heavy stock pot, add Oil.
- Add Turnips, carrots, Onions, and Chicken (if used).
- Saute 'til slightly carmelized.
- Add Curry Powder, continue to saute (stir fry)'til the curry coats all of the vegetables and chicken.
- Add water to barely cover ingredients, simmer very slowly for 2 hours.
- Add water to keep the mixture covered.
- Add Stock, Potato, and Chilies.
- Cook and reduce for another hour or so 'til the potatoes break apart and thicken the dish.
- Serve over Basmati Rice cooked with a few Green Cardamom Pods or a Cinnamon stick or a few strands of Safron.
- A nice Sangria goes very, very well with this dish.
- ***NOTE*** Always cook currys slowly for a long time to allow the full flavor to develop.
- Curry powder from different parts of the world vary tremendously so experiment with all of them, you won't regret it.
- Omit the Chicken and Chicken Broth for Vegetarian.
I was looking for something easy to heat at work for lunches in winter, and this perfectly fit the bill. Good flavours and very healthy, what more can I ask for? It was also great to cook on my OAMC day (which is actually once a week), because I could make other dishes while it simmered away. Thanks!
Yummy! I used a shortcut for the chicken stock : 2-3 chicken bouillon cubes with 2 cups water (not the real thing, but will do when short on time!) Added a red pepper (b/c I always add red pepper!), served with parboiled rice & green beans. Thanks for posting!
Felt like a bit of curry for lunch and spotted this recipe - excellent flavor with a good kick to it. I cut the recipe way back to one serving amd didn't add any chicken - no problem. I cooked it a bit long so it did get very soft. I served it would be delicious over basmati steamed rice/ Thanks Pierre for posting