People think that curry is always spicy, while it is spiced, you can moderate the spice and just make it highly flavorful, rather than blow your head off hot … but if that is what you like go ahead. You are cooking for you.
There are as many curries as there are cooks who cook it, you can buy curry powder or pastes which are a blend of spices, or mix your own to your liking, I usually do a combination of curry powder and punch it up a bit to my liking. The ingredients of curry powder is just a variety of familiar spices.
2 breast points, a sweet potato, a can of fire roasted tomatoes, onion, garlic, and part of a can of coconut milk. I use up the coconut milk in B31 Pina colada oats plus a bit in the freezer. Cube the chicken breast points … they really do cut so much easier when frozen. Peel the sweet potato. Cube the same size as the chicken. Dice 1/2 an onion.And smash chop a garlic clove, or two.Heat a two quart pot then add some oil an heat to swirling. Sweat the onion and garlic until just soft and fragrant. Add two tablespoons curry powder, and a teaspoon chili flake. Stir the spices into the onion to warm and release the oils. Add the chicken and toss to coat. Cook the chicken in the spices. Add in a cup of the fire roasted tomatoes. And the sweet potato. And 1/4 cup coconut milk. Cover and simmer 15 minutes until the sweet potatoes are soft and the chicken is cooked. Warm some rice. Serve over rice. Note the lunch and dinners ready in the background there. Also goes well heated with some cauliflower – all the sauce gets into all the nooks of the cauliflower. That is how I changed it up for the second dinner. The lunches were work lunches with just a rice pack.
I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.
