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Indian Curry Chicken
3 gold potatoes & a small piece of fresh ginger
10 cloves garlic, peeled
5 shallots, peeled
1 1/2 ounces fresh chili paste
5 tablespoons curry powder
3 tablespoons olive oil
20 curry leaves, whole
1 stalk lemongrass, whole
1 whole chicken (bone-in), cut in pieces
1 1/2 cups water
1 cup coconut milk
1 tablespoon salt
1 tablespoon of sugar (Our healthy option: raw honey)
Cut potatoes into being pieces, set aside. Place the ginger, garlic cloves, and shallots in a food processor and blend until a smooth paste forms. Place in a small bowl. Add chili paste and curry powder to the ginger, garlic, and shallot paste and mix together. Add the oil to a large pot, and then add the paste mixture. Stir the paste until it is aromatic. Add the curry leaves and lemongrass to the pot, and stir to combine. Add the chicken pieces to the pot and continue to stir and mix together. Add the water and potatoes to the pot. Cover the pot, bring the water to a boil, and let the mixture simmer for 20 minutes. Take the cover off the pot, add the coconut milk, and stir to combine. Add the salt and honey to the pot. Cook uncovered for 20 more minutes. Let the curry settle for one hour prior to serving.
Recipe by Harriet R. Lewis