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Dinner Tonight: Chicken Curry with Turmeric
At various times throughout this meal, I assumed failure. I hardly ever make curry, especially an African-based one I found in The Ethnic Paris Cookbook
I worried that the chicken was cooking for too long, that the spices wouldn’t amount to anything, and that I had added entirely too much onion. But that insecurity fell away as it started to simmer. It’s not a spicy, pungent curry, but more of an aromatic, earthy dish. It actually reminded me of an insanely delicious version of the chicken and rice dishes I used to pick up in New York street carts. The tomatoes give it a little more body, and the clove balances everything else out.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
Dinner Tonight: Chicken Curry with Turmeric
About This Recipe
Ingredients
- 2 cloves garlic
- 2 whole cloves
- 1 tablespoon canola oil
- 3 whole chicken thighs, cut into three pieces
- 1 medium onion, minced
- 4 teaspoons turmeric
- 1 cup tomatoes, diced
- 1/2 teaspoon fresh thyme
- 1/2 cup water
- Parsley
- Salt and pepper
Procedures
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1
Crush the garlic with the cloves using a mortar and pestle, or the side of a knife.
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2
Pour the oil in a skillet and turn the heat to high. Toss in the chicken pieces and brown on all sides, just a couple minutes. Add the minced onions and cook until translucent, about 8-10 minutes.
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3
Add the turmeric and the garlic mixture and stir until incorporated. Cook for 3 minutes. Pour in the tomatoes and thyme, reduce the heat to low, and simmer for 15 minutes.
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4
Pour in the water and cook for another 30 minutes.
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5
Season with salt and pepper, sprinkle with chopped parsley, and serve. I had mine with some nice rice. But it’s up to you.
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