Warm up a winter’s day with curry
With the cold weather of winter knocking on our door, I revert to the warming scents of Indian-inspired cuisine.
I say "inspired" because the culinary fabric of India is as diverse, rich and complex as the myriad of spices that are at the root of its cuisine. Understanding the subtle flavour contributions of each is a lifetime’s journey that have only just begun. At the basis of most recipes is garam masala and/ or curry powder. Garam masala tends to be more fragrant, more intense, relying more on freshly ground whole spices such as cinnamon, cloves and cardamom while most curry powders are rich in the comparably subtle flavours of turmeric, coriander, cumin, and other spices. While often substituted for each other, I prefer the fragrance of garam masala with richer meats and denser tomato-based curries, but you can often add a little of both to give a complex flavour to your Indian-inspired dishes.
Quick Shrimp Curry
• 1 large onion, finely chopped
• 3 tbsp butter or ghee
• 1 tbsp curry powder
• 1 tbsp garam masala
• 1 tsp coarsely ground red chillies
• 1 large can chopped tomatoes
• 3/4 lb medium-count shrimp, cooked, peeled
• Juice of 1 lemon
• Salt to taste
• 4 tbsp fresh cilantro leaves
Sauté the onion in butter until transparent. Add the curry powder, garam masala and chilies and sauté until onions are golden. Add the tomatoes and reduce until a thick sauce is formed. Add the shrimp and lemon juice. Add salt to taste. Garnish with fresh cilantro and serve with basmati rice.
Makes six servings
Easy Curried Chicken Stew
• 1 1/2 lb chicken thighs, chopped
• 2 tbsp curry powder*
• 3 tbsp butter or ghee
• 1 onion, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/2 cabbage, roughly chopped
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 2-3 cups chopped potatoes
• 1 litre stock
• 1 can coconut milk
• Salt, to taste
• Pepper, to taste
Combine chicken and curry powder in a bowl; mix well. Place butter in a heavybottomed pot over medium-high heat and sauté chicken until brown on all sides. Remove chicken and set aside. Add onion, carrots, celery, and cabbage. Lower the heat to medium-low and sauté until the vegetables are tender. If the pot becomes dry, add a splash of white wine.
Add ginger and garlic, sauté until fragrant (about 30 seconds). Add potatoes, reserved chicken and stock to pot; bring to boil. Reduce heat and let simmer for 10-15 minutes or until potatoes are soft. Add the coconut milk. Simmer for another five minutes to let the flavours combine. Season with salt and pepper.
*Note: My homemade curry powder is a blend three parts ground cardamom, three parts ground coriander, two parts ground cumin and one part each mustard, turmeric, cayenne and ground ginger.
Coconut Sweet Potato Curry
• 2 large sweet potatoes, peeled, cut into cubes
• 2 tbsp coconut oil
• 4 green onions, finely chopped
• 2 tsp ground cumin
• 2 tbsp curry powder
• 1 tbsp fresh ginger, minced
• 1 can chickpeas, drained
• 1 can coconut milk
• 1 lime zested, juiced
• Salt to taste
• Fresh cilantro, to garnish
Place the sweet potato in a pot of salted water. Bring to a boil, then simmer for 15 minutes. Meanwhile, in a large pot place the coconut oil and green onions, sweat over medium-low heat until the green onions are tender, add the spices and sauté until fragrant (approximately two to three minutes). Add the cooked sweet potato, chickpeas and can coconut milk. Simmer for another 10-15 minutes. Add lime juice, lime zest and season with salt.
Garnish with fresh cilantro.