Tuesday, September 20, 2011
It's The Night Before The Blondie Concert Curry
Okay, here it is, it's cooking now, I made it up, so don't give me a hard time if it doesn't work for you . . .
4 Chicken thighs, with skin, with bone, c'mon! This is Blondie Curry!
1 Medium Cauliflower, broken up into small florets
1 Onion chopped
1 tomato chopped
4 generous tablespoons olive oil or canola oil
a 1 inch piece of ginger minced
two garlic cloves minced
generous teaspoon onion seeds
generous teaspoon cumin seeds
generous teaspoon tumeric
generous teaspoon coriander
half teaspoon cayenne pepper
one minced green chili
sea salt to taste
one can coconut milk, full fat, you know, this is Punk Music!
Brown the chicken thighs in two tablespoons of the oil in a heavy-bottomed, high-sided skillet.
Remove the chicken and set aside. Pour off the excess fat or not, it's up to you.
Add two more generous tablespoons of oil (if you kept the fat, don't).
On a medium burner, add onion seeds and cumin seeds to the oil.
When the onion seeds start to pop (about a minute), add the onions.
Stir fry the onions til they soften, now add the chili, garlic and the ginger.
Stir fry another minute.
Add the tomatoes and the cauliflower.
Put the chicken thighs back in.
Stir fry two minutes.
Add the tumeric, coriander, cayenne, and salt.
Stir it up.
Shake up the can of coconut milk, open it and add to the curry mixture, bring it all to a simmer, turn down the heat, put a cover on it, leave a gap for steam, and keep simmering for 45 minutes, maybe an hour.
Serve with rice or warm pita bread or buttery couscous (see recipe in What's a Girl to Eat in Vermont Post of a few days ago).
Dreaming is free!