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Oh, a good curry is a thing to behold, a unique flavor, that's just...irreplaceable.
16 oz chicken cubed
4 cups white rice
12 oz sweet potatoes cubed
12 oz Yukon gold potatoes cubed
12 oz carrots peeled and sliced
28 oz can tomato sauce
14 oz can diced tomatoes
14 oz can stewed tomatoes
16 oz can vanilla yogurt
14 oz can coconut milk
tsp crushed red pepper
tsp salt
tbsp garlic powder
2 tbsp curry powder
tsp cinnamon
12 oz broccoli florets
one onion frenched
28 oz can diced pineapple
Get the rice started, saute the chicken, till par cooked, add the hard veggies, and the fluids [tomatoes yogurt and coconut milk] to get a light, creamy pink sauce, the seasonings will make it yellowy, as soon as the potatoes are cooked, add the soft veggies, and remove from heat just when the broccoli is softened to desired. we don't want the onions to disappear, and if the broccoli overcooks, it just starts crumbling, and that's no good. so it's best to add the soft a little before it's done.
Serve over a layer of steamed rice. The sauce should stay like pea soup, DRENCH that rice, and it will turn into the best part of the dish, I'm not even kidding. that flavorful sauce soaked into the rice is divine!
16 oz chicken cubed
4 cups white rice
12 oz sweet potatoes cubed
12 oz Yukon gold potatoes cubed
12 oz carrots peeled and sliced
28 oz can tomato sauce
14 oz can diced tomatoes
14 oz can stewed tomatoes
16 oz can vanilla yogurt
14 oz can coconut milk
tsp crushed red pepper
tsp salt
tbsp garlic powder
2 tbsp curry powder
tsp cinnamon
12 oz broccoli florets
one onion frenched
28 oz can diced pineapple
Get the rice started, saute the chicken, till par cooked, add the hard veggies, and the fluids [tomatoes yogurt and coconut milk] to get a light, creamy pink sauce, the seasonings will make it yellowy, as soon as the potatoes are cooked, add the soft veggies, and remove from heat just when the broccoli is softened to desired. we don't want the onions to disappear, and if the broccoli overcooks, it just starts crumbling, and that's no good. so it's best to add the soft a little before it's done.
Serve over a layer of steamed rice. The sauce should stay like pea soup, DRENCH that rice, and it will turn into the best part of the dish, I'm not even kidding. that flavorful sauce soaked into the rice is divine!
Category Photography / Still Life
Species Unspecified / Any
Size 1200 x 800px
File Size 437.6 kB
stop tellling yourself you can't cook for yourself, hell THIS dish might be a good one to start with. take the first set of ingredients the veggies, the saucy stuff, JUST FUCKING DUMP it into a pot, with the seasonings, simmer it till the potatos are soft. then add the softer veggies stir a bit, simmer a bit more...then it's done. it's no more complicated than double double boil and bubble! tossing stuff into a big pot stirring for a while.
also...I use a rice cooker usually. though rice can be made in the oven, or on the stove.
also...I use a rice cooker usually. though rice can be made in the oven, or on the stove.
You're absolutely right, about a good curry! This wuffy LOVES him some curry, he does! *grins*
This looks utterly delightful! And several ingredients Vrghr has never though of adding to his curries: the vanilla yogurt and cinnamon, for instance. Just imagining the lovely aroma the cinnamon would add, and the rich tanginess of the yogurt when mixed with the creamy, rich, slightly sweet coconut milk - - YUMMMMMM!
Vrghr greatly enjoys Massaman curry, which also features potatoes. And this selection of veggies sounds equally intriguing.
Yup! Wuffy GOT to be making some of this, real soon! Maybe even this weekend! Thank you for the posting!!
Vrghr
This looks utterly delightful! And several ingredients Vrghr has never though of adding to his curries: the vanilla yogurt and cinnamon, for instance. Just imagining the lovely aroma the cinnamon would add, and the rich tanginess of the yogurt when mixed with the creamy, rich, slightly sweet coconut milk - - YUMMMMMM!
Vrghr greatly enjoys Massaman curry, which also features potatoes. And this selection of veggies sounds equally intriguing.
Yup! Wuffy GOT to be making some of this, real soon! Maybe even this weekend! Thank you for the posting!!
Vrghr
ahhh, where's there sense of adventure! nothing ventured nothing gained, I say. southern...tell em it's a bit like a gumbo! veggies, rice, tomato products...that's similar to a gumbo, right? or...is it jambalaya. I need to learn the difference, i know they're not the same, but I'm a durp.
All i know is there is only one chef i have found that makes it. Its at a place called Curry on the Bridge in the japantown mall in San Francisco. His curry sauce takes 24 hours to make. Is a rich reddish brown color. And is very spicy but so full of flavor that even though your downing glasses of water to keep the flames at baym your in absolute flavor country. He puts chicken in the curry sauce. Simers it up. Pours itnover a bed of white jasmine rice and serves it with fresh cold sliced tomato atop. It is my drug. I will drive 45 minutes to get to thus place with my woofette just so we can have that curry.
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