Chicken Curry

Now, some people say there's no room for modesty in the kitchen and for once I've got to agree. I made the best, absolutely the best chicken curry I've ever made in my long entire life last night and that's no lie. No lie that it's been a long life and definitely no lie that it was the best curry.

For someone that professed before we married that he didn't like curry, the big guy did a darned good imitation of loving it last night. This particular recipe's adapted from those crazy ladies at the Best of Bridge and it is absolutely stellar. It's worth having to bleach the curry stain out of my kitchen counter... worth having permanently brilliant ochre colored porcelain innards in my favorite cast iron pot and definitely worth having a yellow mustache over my lip, though I'm not sure how I'm going to explain that tonight at the big guy's Christmas party. I mean I can't exactly take wax to it and get it out, now can I? 

I used boneless, skinless chicken thighs because they were on sale at Sprouts this week, never mind the fact they have so much more flavor than breasts. They were dusted lightly with flour and well browned then set aside for a while until the curry sauce was put together. Chopped onion, fresh ginger and garlic were sauteed then joined by the spices to warm before the addition of yogurt, chicken broth and applesauce - yup you read right - applesauce. The sauce simmered for 25 minutes before the chicken re-entered the pot and the whole thing simmered for another 30 minutes until the chicken was tender, and the sauce thick and creamy. Sour cream and coconut milk were last minute additions to smooth the sauce and add even more flavor, then I turned the heat off, covered the pot and let it rest while the basmati rice cooked.  Download Chicken Curry

Joined by a few condiments including peanuts, coconut and of course some mango chutney, the curry was absolutely amazing. I can't wait to have more of it today because like most braises, curry is even better the next day so this should be absolutely mind blowing. Speaking of mind blowing - if you don't like your curry too hot, drop the amount of curry powder by a tablespoon. Trust me even if you think you don't like curry, please just give this a try. It is truly marvelous - I kid you not! I've half a mind to make a whole bunch of sauce to just have in the freezer waiting - never mind I could sell the stuff and finance my first trip to the far East or what about to Canada? I kinda' miss my seesters.

Comments

[Mags]

Chuckling here imagining you with your curry mustache. Have fun at your party tonight!

[June]

Thanks Mags - I'm going to try a magic eraser! Hee.

[gman]

Even though I had two large helpings last night and raved about it, it no longer is the best curry that I have ever had. The left-overs that I had for lunch today has moved into first place. :-)

[June]

Awww, you're just the best! Hope everybody in the office likes the smell of curry ...or did you just say TTT (tuff thit therlock)? LOL