Chicken curry: Here's a yummy recipe from Australia, per Club Chef Susan Delbert

 

(National Press Club Executive Chef Susan Delbert resumes her series of her favorite recipes for use by Club members forced to do more cooking at home during the COVID-19 pandemic.)

Curry from Australia? When I was a student in Melbourne, Indian shops and restaurants were as plentiful as Mexican restaurants are in the States. Whether it’s because India is a close neighbor or because of Australia’s English heritage, thousands of curry recipes abound. This recipe comes from a cook for a band of student minstrels traveling from Melbourne to Sydney, my final act as a student actor.

As with many curries—or in fact any stew—ingredients and proportions are flexible. Don’t like chicken? Sub lamb or pork, but in India, not beef. Dislike apples? Sub pears. Add orange segments, bananas, fresh pineapple, under-ripe peaches or mangoes. Also, we finished this curry and its white rice accompaniment with friedonions; I have included a traditional (optional) recipe for blackened fried onions with flour orno flour coating. Delish.

Often the best aspects of curry are the sides one can use to personalize the experience. I OFTEN serve this curry with three side items: (1) poppadum’s, which arelike thin, crispy tacos. These can be purchased in Asian/Indian markets and “re-puffed” in oil or on the grill; (2) cucumber/celery raita and (3) pineapplesalsa. Rough recipes for the latter two sides follow the main recipe. These are both terrific with a variety of stews. Have fun with this. Make it your own.

Ingredients:

Vegetable oil

2 pounds boneless chicken, cut into large cubes [your choice, breasts or thighs] or subother meat/protein: lamb, pork or beef

3 onions, medium dice

5 garlic cloves, minced

2” piece of fresh ginger, peeled and minced

Spices: 2 t Curry Powder [personalize all spices to make as hot as desired]

2 t Garam Marsala

½ t Cumin

½ t Ground Cardamom

Fresh Cilantro (may sub dry coriander), ½ to 1 bunch, fine mince [optional]

1 t Cayenne

Salt/Pepper

2 carrots, dice

2 tart apples, not peeled, dice

2 pears, not peeled, dice [may sub orange segments, pineapple or mango]

1 head cauliflower [zucchini is a good sub]

½ bag chickpeas, soaked overnight [or sub canned]

2 cans coconut milk

1 quart chicken stock, commercial okay

Directions:

1. In soup/stew kettle or Dutch oven, heat vegetable oil. Toss chicken with salt and pepper. Add to pot and brown in batches. Optionally, toss chicken in flour for thicker finished curry.

2. Lightly brown chicken; do not cook completely; removes pieces and hold. Do not worry the brown “fond” on bottom of pot. This will add great flavor.

3. After chicken is browned, add more oil and sweat onions. When onions begin to soften, add ginger and garlic. Sauté until smell rises. Add spices, as spices are oil soluble and sautéing them a bit will bring out great flavor. Start with amounts suggested. This is very flexible. Add coriander if using; do not add fresh cilantro at this time.

4. Return chicken to pot.

5. Add carrots, apples, pears, and any other fruits being used (pineapple, mango and orange “supremes”/sections are good) to pot with chicken. Stir to coat with oil.

6. Cut cauliflower in smallish florets; add. Add chick peas.

7. Add coconut milk. Add enough chicken stock to cover ingredients.

8. Bring gently to slow boil. Taste, adjust for salt and pepper.

9. Simmer until chicken cooked through and other ingredients soft; about an hour. Add chopped cilantro. Taste again for salt and pepper.

10. This stew/curry is better made 24 hours before serving for flavor to meld.

11. Serve over saffron rice with blackened or fried onions, cucumber raita and pineapple salsa.

White rice [optional saffron rice]

1. In saucepan, heat shimmer of vegetable oil.

2. Add one whole peeled clove garlic

3. Add white rice--¼ cup per person--swirl to coat all rice

4. Add salt pepper to taste

5. Add water: measure a “knuckle” depth above the rice.

6. Add a pinch of saffron [optional]

7. Bring to boil. Cover.

8. Turn off heat and allow rice to plump. Fluff.

Blackened onion garnish: [optional]

2 white onions, thin sliced

Flour for dredging [optional]

Vegetable oil

Thinly slice white onions; this is best done on a slicing machine, or mandoline.

Heat vegetable oil to ¾ to 1-inch depth. Shake onions in flour (optional) in a paper bag.

In batches, sauté/fry onions until onions start to brown and crisp, (almost, but not quite black.) Remove to absorbent towels; salt immediately. Hold.

Cucumber/Celery Raita [optional side]

Combine: Yogurt, small dice onion, thin slice peeled celery, cucumber, de-seeded, raisins, and a dash of honey. The yogurt will plump the raisins. This produces an interesting taste and texture. The mouth feel of the celery will actually seem “softer” than the raisins to the bite. If using vanilla or fruit flavored yogurt, omit honey. Best made 1-2 hours before use. Holds well.

Pineapple Salsa

Roughly equal amounts of slice peeled cucumbers (English or Persian better; if regular supermarket cukes, peel and de-seed before slicing; pineapple, fresh or canned—in a pinch); tomatoes, slice or dice (Roma tomatoes okay—no need to de-seed). Layer in serving dish. Allow to rest 1-2 hours.