I’ve never really been a huge fan of Indian food. I love spices, but most of the Indian food that I have had wasn’t spiced correctly. Whenever we used to go to Jordan in the summer, there was a hole in the wall Indian place that had the BEST grilled chicken tikka! And that sauce was to die for. Oh, and the bread. It was this deliciously soft fried bread. I don’t even know what it’s called. But god did I crave it when I was pregnant. Anyway, let’s get back on track. I’m not a huge fan of curry. I don’t care for the sweeter taste in my supposed to be dinner and am very picky with heavier spices. So this is a little out of my comfort zone. But it truly is amazing! And so versatile.
A couple years back my mom went to Jordan to visit her mom. She left my younger siblings with my sister who is a year younger than I. This girl hates cooking. She hates the kitchen. She would pay my little sister to make her sandwiches just so she wouldn’t have to do it herself. She took lazy to a whole other level. But when my mom left this time my sister was newly engaged. So she had to prove that she could cook if she wanted too.
Her fiance kept raving about this curry his sister in law made so my sister asked her for the recipe and made it. Everybody ate it. So she made it again the next day, and then the week after that. The poor kids ate curry like 10 times that month. And I just heard about how it was good but they were sick of it. So when she came to visit me before she got married, she insisted on making it for me. She was just so proud of it. I let her, but of course, I drove her off a wall. I’m super specific in the kitchen and like things to be done a certain way. So she threatened to quit after like five minutes but we both got over ourselves and joined forces to really perfect it. I still tweaked it a little later to my liking and I’m proud to say the end product is amazing. My husband likes it, my daughter likes it, and I love it. And to top it off, it’s a recipe that will forever be close to my heart. So try it out, because I think you may just like it too.
Make sure to prep everything before you start. Once you start it’s a pretty fast process. I personally like to chop my onion into small chunks, peel my ginger and cut into small chunks, and if I’m using a jalapeno I do the same. I then throw it all with the garlic in the food processor and pulse it till its fine. Since I cut them all into even chunks, I don’t end up over blending it and making the onion bitter. I also reserve half a can of cold water to dissolve the cornstarch in so I don’t mess with the quantity of water. Last but not least, I don’t add the cilantro or fried potatoes till I’m about to serve. I heat the curry and then dump those in and just give it a good stir. This way the potatoes don’t get super mushy and the cilantro doesn’t change color. You can also spice it to your level by adding more jalapeno or just leaving it out completely. One last tip, if you have time, try making your own curry powder. It’s so much more flavorful and fresh than any storebought. I personally really like this recipe.
- 1 Tbsp Ginger (Minced)
- 2 Cloves Garlic (Minced)
- 1 Onion Finely Diced
- Jalapeno (To Taste)
- 4 Tbsp Curry Powder
- 1 tsp Coriander
- 1 tsp Ground Ginger
- 1 tsp Chili Powder
- 1 lb Chicken Breast (Cubed)
- 1 13.5 oz Can Coconut Milk
- 3 Cups Water
- 3 Tbsp Cornstarch
- 1 Bunch Cilantro (Minced)
- 2 Potatoes (Cubed and Fried)
- Juice of 1 Lime
- Step 1 Saute the onion, ginger, garlic, and jalapeno in a tbsp of olive oil till the onion is translucent. Add the cubed chicken and saute till no longer pink.
- Step 2 Add the spices and cook for about 1 minute till fragrant. Add the coconut milk and 2 1/2 cups of the water.
- Step 3 Bring to a boil. Salt to taste. Dissolve the cornstarch in the remaining 1/2 cup water. Pour over curry to thicken.
- Step 4 Before serving add chopped cilantro, fried potatoes, and juice of one lime. Mix in and serve with white rice and lemon or lime wedges.