Madras Curry (Vegan or Chicken)
photo by Bergy
- Ready In:
- 3hrs 30mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 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
directions
- 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.
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Reviews
-
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!
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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
RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.