Several years ago, my friend Selina made a big batch of curry while a group of us were out in the woods of Canada, and said we had to try it. I didn't think I liked curry, but after trying it I was hooked. I got her recipe from her and asked her to send me some of the curry powder she used (Malaysian red). She sent me enough to last me for years, and chicken curry has become a go-to recipe when it's cold out.
More recently, I've started tweaking the recipe a little bit. I had switched from regular coconut milk to light, and yesterday I decided to try it with fat-free Greek yogurt instead of coconut milk at all. I also forgot a few of the ingredients while I was at the grocery store, so I modified it a little bit for what I had around. The result was every bit as enjoyable as the original recipe, and only slightly less rich in flavor. This will probably be my new go-to version of the recipe. I'm posting it here partially so you all can see it, but partially so I don't forget what I put in it. :)
- 3 boneless skinless chicken thighs, cut into bite-sized pieces
- 1½ Tablespoons curry powder
- 1 medium yellow onion
- 1 Tablespoon vegetable oil or olive oil
- 1 Tablespoon minced garlic
- 2 medium red potatoes
- 1 cup chopped carrots
- 2 cans diced tomatoes
- 2 containers Dannon fat-free Greek yogurt, plain
- 1 can garbonzo beans, drained and rinsed
- In a large pot/dutch oven, dry fry the curry powder over medium heat for 1-2 minutes, until fragrant. Remove from heat, add a little water, and set aside in a spearate bowl.
- Add oil to pot and raise heat to medium-high. Add onion and cook, stirring frequently, until onion is transluscent.
- Add garlic and stir. Add chicken and cook until chicken is cooked through, stirring regularly.
- Add potatoes, carrots, tomatoes, curry paste, yogurt, and garbonzo beans. Stir to mix, and add enough water to barely cover all ingredients.
- Bring to a boil, then reduce heat to medium and cook, stirring occasionally, until potatoes are cooked through (about 25 minutes).
- Remove from heat and serve over rice.
I served it with quinoa instead of rice. The original recipe uses a can of whole peeled tomatoes, cut up into smaller pieces. It also uses a Tablespoon or two of tomato paste with the coconut milk. Other things you can add: squash, eggplant, more onions, bell peppers, etc. Be creative, this is a very simple recipe that has a ton of flavor.