Simple meals - Kickoff and Curry Chicken with Cucumber Salad

Flora's portion of Curry chicken

Served and ready to eat

I'm kicking off a new blog that will focus on simple, home-cooked meals that combine Asian as well as Western influences.  My aim is to capture meals that I cook or those that I've had as a unique gastronomic moment that will help me pinpoint memorable moments in life.  In addition, I hope that the posts may also provide some residual benefit to the reader in terms of practical tips, recipes as well as inspiration for their own meals.

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Background:

I cooked this curry chicken in FL while I was there with Flora and her mom.  This chicken is relatively simple to make and actually tastes better during subsequent meals.  I believe it took the 3 of us a total of 3-4 meals to finish this pot of curry.

Recipe for curry chicken:

Prep:

• 1 whole chicken cut up into pieces* 
  
• 2-3 potatoes peeled and cubed into 1/2" chunks (Potatoes are deliberate cut a bit larger to account for "shrinkage" during the cooking process.  The starch from the potatoes will contribute to a thick, rich broth.)
  
• 3-4 thick slices (~ 1/4") of ginger root depending on taste
• 4-5 cloves of garlic, roughly chopped
• 1 large onion peeled and diced into medium chunks
• 2 large carrots, diced or sliced into 1/4" pieces
• 3 tomatoes or 8 oz. canned tomato (can be any variety since it will ultimately cook down)
• 2-3 tablespoons of Garam Masala (can be found at your local ethnic market - may substitute with Madras curry powder for a different flavor)
• 2-3 pods of dried chili (may vary based personal tolerance/preference)
• 1 can of coconut milk
• 1 bunch of cilantro (optional)

Cooking:

• Season the chicken liberally with salt and pepper
• Liberally coat bottom of large pot with oil (I use canola)
• Heat large pot to the point of smoking (but just short of it)
• Sear chicken on both sides until golden brown
• Remove chicken and set aside in container/plate
• Pour off excess oil/fat from pot if desired (though I would caution the reader not to be too zealous in this regard as the oil will be used to pre-cook the curry powder)
• Lower Heat to medium and add curry powder into pot while stirring to remove any lumps
• Add onions, garlic, ginger and dried chili (break up before adding) to pot and sautee until onion is translucent and softened - the reader may wish to add additional salt to this mixture at this point (be careful though as you can always add more and cannot easily remove the effects of excess seasoning)
• Add potatoes and carrots and tomato
• Introduce "enough" water ~ 2 cups (varies based on preference) to the pot
• Turn heat on high until soup boils
• Lower heat until soup is on low boil and cook for ~ 1 hour
• Add coconut milk (1/3 to 1/2 of 16 oz. can) to curry and cook for an additional 5-10 minutes
• Check the seasoning and add more salt if desired
• Turn off heat and serve with chopped cilantro as garnish if desired

*I usually start by cutting out the back, sectioning the chicken into 2 halves, then quartering the chicken. Make sure to trim any fat or appendages (such as the "butt" of the chicken) that you are not going to cook.  Next, separate the legs from thighs as well as separate the breast from the wings.  Finally, I would separate the breast into 2-3 pieces depending on the size of the chicken.