Curry is the first dish I learned how to make when I studied abroad. When I lived in Philadelphia, this recipe warmed me up through many snowy winters. It is easy but flavourful; simple but filling. It is somewhere between Indian style curry and Japanese style curry with chunky vegetables. I love to make it around this time of year.
I got this recipe from a friend and developed it over time. I use yogurt as the base so it has richer and thicker texture, and is more healthy. It is so satisfying that I rarely eat curry in restaurants anymore.
Mr. K wants me to write down my secret. So here it is! This recipe serves approximately 4-5 people.
All you need is:
- 1 big pot (maybe 5L to 6L)
- 5 slices of ginger
- 5 whole cloves garlic.
- 2 whole chili pepper (optional)
- 750g plain yogurt (please do NOT use non-fat)
- 1 little canned tomato paste
- 1/2 canned chopped tomato
- 2-3 potato, cut into chunky pieces
- 2-3 carrot, cut into chunky pieces
- 1 onion, cut into chunky pieces
- 5-6 chicken thigh
- 2 curry block
- 1 bay leaf
- 1 tsp oregano
- 1 tsp rosemary
- Heat the olive oil (about 1-2 tbsp) in the pot and add ginger, garlic and chilli pepper in the pot. Cook it for about 2 mins. Add chicken thighs. Skin side down. Cook them until the skin is golden and take the thighs out and put them aside.
- In the same pot, add chopped carrots, onions and potatoes. Stir it once a while and let it cook for 5 mins.
- Pour yogurt in and bring it to boil.
- Add canned tomatoes, tomato paste, and water until the liquid covers the ingredients. Then add a bay leaf, the oregano, and rosemary. Bring it to boil again and turn down the heat to simmer for 20-3o mins.
- When carrots are cooked through, add the curry blocks. Stir it until it is well blended. Simmer it for another 5-10 mins.
- You can get curry blocks from asian grocery stores.
- Curry blocks thicken the liquid so make sure you stir it often.
- For vegetarians, just take out the meat!