Chitlins, I have a super easy “30-minute meal” for y’all. It goes well with that naan I posted recently (when the heck did I post that, like a week ago?). It’s great if you’re having one of those massive brain fart days where you can’t even seem to remember your own address, or birthday, or the day of the week. That’s how I feel today, do you ever get that? Is there such a thing as delayed jet lag? ‘Cuz I totally think I’m experiencing that.
Anyway, this curry. It’s awesome because it uses turmeric, which is a spice I adore and should really think about using more often. I remember when I was studying in France there was a boulangerie near the school I attended that made this fabulous bread studded with hazelnuts and spiced with turmeric; it was this beautiful yellow hue. I’ve never been able to find a recipe for it, but I think I should start experimenting. What was I talking about?
Oh right, curry. So yeah. Buy yourself some potatoes and ground chicken, maybe throw in some peas and carrots, an onion. Then chop it all up and cook. Don’t do what I did: buy the little bag of waxy potatoes, misread the label as “8 oz” when really it’s 1lb. 8 oz. and throw the whole batch in. It’s still delicious, but you’ll wonder how in heavens name your potatoes have so out numbered your ground chicken, and then you’ll realize it’s because you accidentally tripled the amount of potatoes the recipe called for. Looks like that was another brain fart day.
So if your brain is farting, or just on vacation, make this for dinner. You don’t really have to think. You probably have all the spices in your pantry, and if not you can totally improvise, and then you’ll have a yummy dinner. Bonus, if you don’t have any naan that you made it’s readily available at your grocery store these days. Double bonus: you can totally eat it with your hands like they do in India. Just rip off a piece of naan, or flat bread of your choice, and use it as a scoop. Or maybe it’s just me that likes to eat with my hands? Whatever, don’t judge, my brain is experiencing delayed jet lag.
*Just a note: You can also make this totally vegetarian friendly and use tofu instead of the chicken. Instead of adding it to the oinions to sautée add it after the potatoes have been cooking for about 10 minutes so that it doesn’t totally fall apart during cooking. And obviously use super firm.
Easy Chicken Curry
Adapted slightly from Serious Eats
1 large onion
3 tablespoons vegetable oil (this has a neutral flavor, but olive oil will work just as well)
3 medium cloves garlic, roughly chopped
1 pound ground chicken or turkey
¼ teaspoon ground turmeric (if you don’t have this curry powder will work as a replacement, and won’t change the flavor too much)
½ teaspoon cayenne pepper (this doesn’t add nearly enough heat to be noticeable, so if you like it spicy ramp up this amount)
5 tablespoons plain yogurt
2 medium tomatoes, chopped
1 teaspoon kosher salt
8 ounces waxy potatoes (such as red or purple potatoes, this is 1/2 a pound), cut into small cubes
1 – 2 cups fresh or frozen peas
1 – 2 cups carrots, chopped, about the same size as the potatoes
1/2 cup roughly chopped cilantro leaves (optional, for garnish)
In a large dutch oven or skillet heat the oil and sautée the onion until translucent, about 5-8 minutes. Add the garlic and cook for another minute. Add the ground chicken and spices and cook until the meat is no longer pink. Add the yogurt and remaining ingredients, except the cilantro, mix well and reduce heat to a simmer. Cover and cook for 20-25 minutes, until the potatoes are tender. Serve warm. Easy-peasy.