I told you that since we bought curry powder, it would be all downhill from there, and I was right! A few nights after we made our indonesian yam soup, Jeff talked me into making curry for the first time. I was still a little hesitant about using coconut milk, so we settled on a Green Chicken Curry recipe by Food Network’s Aarti Sequiera in honor of Jeff’s favorite at Novo. There was definitely no way we could attempt to make curry for the first time without closely following a recipe, so this post will be more about the experience and results. Hopefully, we’ll have a chance to make it again soon with the modifications we want to make!
Do any of you watch the Food Network Star? Jeff and I don’t watch every year, but we were both totally rooting for Aarti the season she was on. She was bubbly, cute, and made such different recipes than you normally see on Food Network. We were definitely excited when she won and even more excited when we got to see her cook at the Santa Margarita Ranch for SAVOR the Central Coast!
Like I expected, the ingredient list for her recipe was LONG. We had curry powder, but also needed to add Garam Masala (a blend of coriander, cumin, pepper, ginger, cardamom, cloves, cinnamon, and bay leaves) and Turmeric to our ever growing list of spices. I think we’re going to need a bigger shoe box soon! The recipe also called for whole milk yogurt, which even though we already had greek yogurt, someone insisted on getting. (For future reference: the greek yogurt would have worked fine! ;) ).
We started by pureeing cilantro,mint, red onion, garlic, ginger, salt, pepper, and a little water to form the masala. Next, we sauteed a shallot with the spices and then added the masala mixture. We decided to use our Le Creuset dutch oven to help contain the mess. According to Aarti: You’ll know it’s ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass. Well, I never really saw any “little droplets of oil” appear on the surface, but it was easy enough to tell when the masala started to hold together.
Finally, we added some chicken and served the curry with basmati rice and some tortillas.
Overall, the flavor was fabulous, but the consistency just seemed a little off. I think next time, we might just have to add a touch of coconut milk to get the creaminess we want. But, it was a great starting recipe, and hopefully I’ll be able to share with you a more complete recipe soon!
Here’s to a little kitchen experimentation! (And here’s Aarti’s recipe).