OK, a recent exchange i had with zayda here prompted me to post a recipe i concocted a few years back for curry. please note, there's meat in this curry and uses chicken stock: i'm sure it would be just as tasty using vegetable broth instead and omitting the chicken.
ingredients:
chicken (optional), as much as you like up to one chicken.
red onions, 2, diced
frozen spinach, 1 pkg, defrosted & drained well
zucchini, sliced
eggplant, large, sliced
chick peas, 15.5 oz can
prepared curry, 1 pkg
whole peppercorns, salt, paprika, whole clove, cinnamon, nutmeg to taste
chicken stock (or vegetable stock would work as a substitution), 2 quarts
butter, 3 oz.
canola oil, 1/4 cup
cooking:
1. in a large pot, add 3 oz of butter and 1/4 cup of canola oil and soften the red onions.
2. once softened, add spices and defrosted spinach.
3. when combined, add stock, zucchini and eggplant. allow eggplant to soften until soft. consider re-salting.
4. add chick peas (and chicken if making non-vegetarian version)
5. add curry and spices to taste, and allow to simmer for 1 hour.
not the greatest recipe write-up in the universe, but hey, it's my very first one. i know it's unusual to have both butter and oil, but i wanted to make sure the butter didn't burn and i know canola oil would increase the smoke point.
ed
silverwhisper posted on Jun 22, 2007
| views: 471
Comments
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Zayda said on Jun 22, 2007....
ed, it sounds really good but can you clarify something for me?
in step two you are adding spices
and then in step 5 you are adding curry and spices again.
so, ummm...are you adding more of the nutmeg, clove, cinnamon, whole peppercorns in step 5 that you added in step 2?
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mommyof2 said on Jun 22, 2007....
Oh sounds yummy...have to try it..thanks!!! -
silverwhisper said on Jun 22, 2007....
super z: gorram it! and i forgot to add the chick peas (step 4)!
to answer your question: i usually spice twice when cooking--at the appropriate stage at the beginning and once the simmering stage begins. as this recipe is an eyeball/guesstimate of what it was i actually did when i created it, i must've kept that. i personally recommend adding the bulk of the spices in step 2 and adjusting in step 5 if so desired.
mommy of 2: please note the corrections or you might overspice, and have an unused, open can of chick peas! :>
ed -
Zayda said on Jun 22, 2007....
can i assume that when the spinach is thawed it should also be squeezed to drain the excess water from it before adding it to the pot? -
silverwhisper said on Jun 22, 2007....
[sigh]
yes.
i see i'm gonna have to edit the hell out of this...
ed -
Zayda said on Jun 22, 2007....
nah, not that much, just in your ingredient list say 1 pkg frozen spinach, thawed and squeezed to drain. :D
it sounds so good, i just want to make sure i don't miss anything. and now i have a rumbley in my tummy. -
polarheart said on Jun 22, 2007....
Sorry peeps, but why must the spinach be defrosted? Here in the UK the frozen spinach says cook from frozen. -
Zayda said on Jun 22, 2007....
Polar, usually, if you are just eating the frozen spinach plain and not adding it to anything, you can just cook it from frozen.
But if you are adding it to anything, like a dip or another dish, you want to defrost it and then squeeze the extra water from it because frozen spinach has moisture added to it to freeze it in the first place. So if you don't defrost it and thaw it when adding to most other dishes, then you end up adding to much moisture to the other dish and watering it down. -
silverwhisper said on Jun 22, 2007....
[nods]
yep, as super z said.
z, i'm glad it sounds good--i was reviewing it before submitting it and i thought it sounded kinda dull, to be honest.
ed -
Zayda said on Jun 22, 2007....
nope, it doesn't sound dull. it's the spices that make it sound really good...well and the chicken and the eggplant. i'm not a huge fan of spinach in my curries, though.
did you just use boneless skinless chicken breasts for this? -
silverwhisper said on Jun 22, 2007....
actually, we had a quartered chicken that went into the pot. :>
you no likey the spinach, eh? that's a shame. it's easily omitted though, i imagine. you could also add cauliflower, i suspect.
ed -
Zayda said on Jun 22, 2007....
Hmmm...okay. I don't know why, but I can't see making this with bone-in chicken. I guess because most curries I get at restaurants don't have bone-in chicken in them. -
silverwhisper said on Jun 22, 2007....
[blink]
really? the restaurants to which i've been only offered it that way.
damn it, now i've got a hankering for vindaloo...
ed -
Zayda said on Jun 22, 2007....
Yes, really, all (well the two) restaurants here that do curry do it with boneless chicken. Of course they could very well be cooking the chicken on the bone separately first and then pulling the cooked chicken off the bone and adding it to the curry, but then it wouldn't absorb the spices as well. -
silverwhisper said on Jun 22, 2007....
they might cook the chicken in the curry and simply remove the bones prior to serving, too.
ed -
Zayda said on Jun 22, 2007....
Very true, they might. I'll probably just use boneless skinless breasts or breast tenders.
Thanks again for sharing this. -
silverwhisper said on Jun 22, 2007....
i'm sure that'll be tasty, and of course, you're quite welcome. :>
ed -
Zayda said on Jun 22, 2007....
Drat it, they don't actually have packages of prepared at any of the groceries in town. But in the spice isle they do have two different bottles of McCormick ground curry mixture. So, I'm going to go with that and guess at the amounts. -
silverwhisper said on Jun 22, 2007....
cool. :>
wait--are you planning on making this soon?
ed -
Zayda said on Jun 22, 2007....
I might be making it next week. Why? -
silverwhisper said on Jun 22, 2007....
just curious. i'm anxious to know how it turns out. :>
i've never shared a recipe before--mainly b/c i've really only got two.
ed -
beyondtheveil said on Jun 22, 2007....
Ed- First, let me say I had to look up curry in the dictionary to find out what it was. I saw the word "pungent" and kind of shy away. How pungent is curry?
Second, Is this a spicy chicken soup?
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sweetlady said on Jun 22, 2007....
Well congratulations on posting your first recipe silver. It sounds delicious and even though im not hungry and just ate something my mouth is still watering thinking about chicken curry. It is one of my favourite dishes.
Hope you enjoy my latest story that I have just posted.
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missb said on Jun 23, 2007....
Sounds tasteyyy.....Makes me hungry :/
Cheers!
B
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RollingC said on Jun 23, 2007....
Just for that I'm going to go to an Indian Restaurant......
my wife doesn't do spicy ..... :>(
Rc
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juliegoldylocks said on Jun 23, 2007....
Here in western Australia the government is starting to change the food available in school canteens in an effort to reduce the childhood obesity problem so i am always looking for yummy recipes that i can cook up for my kids at work.
This one sounds so yummy thanx for sharing it.
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trapbutterfly said on Jun 23, 2007....
ok, it does not have to do with your blog, but I can't help myself... a guy that cooks? awesome....they are just a few out there! -
silverwhisper said on Jun 24, 2007....
beyond: curries are a class of dishes in indian cuisine. they can be quite spicy but the true joy in a curry is the balance of flavors. me, i'm a bit of a chilihead so it's never been a problem for me, so no, this isn't a soup. it's perhaps more analogous to a stew.
sweetlady: i'm not usually on during the weekends but i did see it. glad it sounds tasty. :>
missb: cool. :D
rollingc: my wife isn't as big a chilihead as i am but since we've been together, her tolerance for heat has increased dramatically. :D
julie: welcome to my blog and thanks for visiting! i'm glad the recipe appeals to you--should you try it, i hope you'll let me know what you think. :>
trap: we're not all that unusual, IMX--my friend lioneljay is also quite the foodie as well.
ed -
Zayda said on Jun 27, 2007....
Well, I can say that Silver's curry recipe is indeed delicious. I made it for dinner tonight, the hubby enjoyed it. So, it will get made again in the Casa de Zayda. -
silverwhisper said on Jun 28, 2007....
i'm really glad you enjoyed it, super z. i'll confess, i was a little nervous when you told me you were gonna give it a shot. :>
ed -
Zayda said on Jun 28, 2007....
Why in the world were you nervous about that? -
silverwhisper said on Jun 28, 2007....
cuz you have l337 cooking skills and me, not so much.
ed -
Zayda said on Jun 28, 2007....
No, Ed, I have mad skillzors! :P
Hey, not really. But I have a l337 collection of recipes. -
silverwhisper said on Jun 29, 2007....
i call bullshit--the way you talk about food? you're definitely a l337 kitchen artist, my friend. :>
ed -
Zayda said on Jun 29, 2007....
Ed, I'm like you in many respects when it comes to food. I enjoy the simplest of things sometimes like mac-n-cheese. My culinary experience is nowhere near as broad as yours; in fact, by comparison, mine is rather pedestrian. -
silverwhisper said on Jun 29, 2007....
o, phooey--i refuse to believe that.
[sticks ears in fingers and starts singing loudly] -
Zayda said on Jun 29, 2007....
[pounces and tickles, silver]
You can refuse all you want, but it's true. -
silverwhisper said on Jun 29, 2007....
gorram it!
[flees] -
Zayda said on Jun 29, 2007....
What makes you think you can flee? I did pounce on you, you silly man.
[peers at Silver squirming on the floor]
[tickles some more] -
silverwhisper said on Jun 29, 2007....
[uses the ever-effective sad puppy dog eyes] -
Zayda said on Jun 29, 2007....
I am immune to the sad puppy eyes; I got my vaccination against them this morning.
[grins evily and proceeds to tickle Silver more] -
silverwhisper said on Jun 29, 2007....
[OED-smacks super z]
Comment on "my highly non-authentic but still tasty curry recipe"
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