Written By Rebecca Wellman Edibles / Main course / Recipes Feb 2, 2019 Fragrant Rice and Chicken Curry Recipe SHARE VIA: Facebook Twitter PinterestFrom the 2019 January | February IssueServes 6-8A combination of spicy, salty and savoury with just a touch of sweet, a good curry is one of my favourite things. I grew up on a version that my Grandmother used to make, remembering it as great comfort food when the family gathered for a special occasion. My grandparents were missionaries in the Rajasthan area of India in the thirties and forties and brought home some incredible recipes and flavours when they returned to Canada in the 1950s. Typically, my grandmother’s curry was a thin but very flavourful broth with lots of onions, chicken, and sometimes potatoes. It was served over basmati rice that was studded with peppercorns, cloves, cardamom and currants. On top was a simple chutney of sweet onion and tomatoes with white vinegar. Peanuts were sprinkled over top, and a banana was served on the side to counter the heat. It is a meal that I crave to this day.The curries of India are vast in terms of flavour and regional ingredients. This curry is a combination of some of my favourite recipes that I’ve cooked over the years. It is not traditional to any particular part of India but does include all of the defining elements. You can use your favourite curry powder or paste, though I highly recommend making your own from scratch, which will last in the pantry for about 6 months.Ingredients:Curry powder Heat a cast iron pan over medium heat. Add to the pan: 3 Tbsp coriander seed 2 Tbsp cumin seed 1 tsp mustard seed 1 tsp whole cloves 2 tsp whole peppercorn 1 tsp fenugreek ½ tsp chilli flakes 2 Tbsp unsweetened coconutToast over dry heat, shaking constantly until fragrant and slightly browned, about 5 minutes. Pour into a bowl and let cool completely. Grind to a fine powder in a spice or coffee grinder or use a mortar and pestle.Add to spice mixture and mix thoroughly: 1 Tbsp ground turmeric 1 tsp sweet paprika 2 tsp ground cinnamon 1 tsp ground corianderStore in a clean, dry jar for up to 4 months.Chicken10-12 boneless, skinless chicken thighs 2 tsp garam masala 2 tsp ground coriander 2 Tbsp grated fresh ginger, divided 6 cloves garlic, minced, divided 2 Tbsp white vinegar 1 tsp salt 1 tsp ground pepper 4 Tbsp ghee or olive oil, divided ¼ cup tomato paste ½ cup full-fat plain yogurt 2 medium onions, julienned 6 Tbsp homemade curry powder (or your favourite store-bought powder or paste, such as Patak’s, if preferred) 6 cups chicken stock, preferably homemade 1 lb baby white potatoes, halved 1 796ml can diced tomatoes 4 cups baby spinach juice of one lime fresh cilantro and roasted peanuts to serveChutney1 medium white onion, diced 1 ½ cups tomatoes, diced (about 2 large tomatoes) 4 Tbsp white vinegar salt and pepperRice1 Tbsp coconut oil 1 tsp ground cardamom 1 tsp salt ½ cup currants 2 cups jasmine riceMethod:In a large bowl, combine garam masala, coriander, 1 Tbsp of the grated fresh ginger, 3 cloves of the minced garlic, white vinegar, salt, pepper, 2 Tbsp of the ghee or olive oil, tomato paste, and yogurt. Add chicken thighs and coat well. Cover the bowl with plastic wrap and refrigerate overnight.In the morning, heat a large, heavy-bottomed pot over medium-high heat. Add the remaining 2 Tbsp ghee or olive oil. Stir in onions, allowing to cook and brown for about 15 minutes. Add remaining 3 cloves minced garlic and 1 Tbsp grated fresh ginger and cook for another minute, stirring. Add curry powder, stir in, and let it sit for about 30 seconds, letting it cook in the oil. Give the mixture a stir, and then add the chicken with the yogurt mixture, stirring well to combine. Add chicken stock and potatoes. Bring to a boil, then reduce heat to a simmer and let cook for about 20 minutes, stirring occasionally. Add the tomatoes and let cook at a low simmer for another hour or so, letting all of the flavours combine. Just before serving, add the spinach and the lime juice. Heat until spinach is wilted.While the curry simmers, make the chutney. Combine all ingredients in a medium-sized bowl and refrigerate until ready to serve.To make the rice, melt the coconut oil in a medium to large, heavy-bottomed pot. (do not let it smoke). Add the cardamom, salt and currants, giving it a swirl to cook for about 30 seconds. Add the rice, stirring to coat it well in the oil mixture. Add 3 ¾ cup water (be careful, it will steam aggressively!) Stir once. Bring to a boil, reduce to a simmer, cover and let cook for 15 minutes. When the rice is cooked, take off the heat and let rest for 15 minutes before removing the lid, then fluff with a fork.Serve the rice and curry with the chutney and top with fresh cilantro and peanuts. Chicken CurryChicken Curry Reciperecipe SHARE VIA: Facebook Twitter Pinterest Written By: Rebecca Wellman Having lived on the West Coast all her life, Rebecca made the move from Vancouver to Vancouver Island in 2004 to pursue her love of fine food and expressive portraiture. A food and lifestyle photographer, her work can be defined ... Read More You may also like Food Events / Food News July 3, 2019 EAT Buzz Up-island & Tofino July|August 2019 The Buzz Up-island July 2019 “First we EAT, then we do everything else”(M.K.Fisher) – at least I do anyway. Never short of ... Read More Dessert / Recipes / Sponsored February 26, 2018 DIY Blueberry & Lemon Curd Shortcakes in a Jar Are you in need of some inspiration? Foods in a jar just seem to taste better, after all we do eat with our eyes first. A Do-It-Yourself Blueberry ... Read More Get Fresh January 18, 2018 Delicious Citrus “Citrus’s naughty by nature proclivities ensure an ever-expanding family tree.” It’s funny isn’t it, that flavours as zippy and ... Read More Sponsored / The Big Picture January 10, 2018 New Year, New Trends! Our 2018 Predictions From working closely with hundreds of chefs and restaurants across North America over the past 6 years, there’s no doubt that we pick up a thing or ... Read More Preserves / Sponsored October 13, 2017 Bonne Maman Partners with Toronto Shops for a Special Tasty Offering Ready to spread some joy throughout the GTA, jam producer Bonne Maman has partnered up with top artisan shops across Toronto for the 1st annual JAM ... Read More Dessert / Recipes / Sponsored July 18, 2017 Summer’s Ice Cream wishes you a Happy National Ice Cream Month! This month, dessert lovers across Canada will be raising their bowls and waffle cones in delicious recognition of NATIONAL ICE CREAM MONTH, with ... Read More Comments are closed.