There are many curry recipes and a lot of different curry powders/pastes and that is wonderful.
I like to use yellow curry powder and prefer to get it from the spice stand at the market, especially if they allow you to smell the different mixes before you decide which one to take home.
I have always loved the yellow curry and have stuck to it, perhaps, because that is the one my mom always used when she cooked chicken curry for my big family. I still prepare it yellow, inspired by my mom’s, but I have given it a different twist adding peppers, chickpeas, and cauliflower. Omitting the chicken, you have a delightful, veggie curry.
For the non-veggie version I used:
6 boneless chicken thighs or breasts, each cut in halves – skinless if you prefer
For the veggie version:
4 tablespoons olive oil
2 garlic cloves – finely minced
2 onions – finely chopped
2 tablespoons ginger – finely chopped
2 yellow/orange peppers – peeled and chopped. I always peel peppers with the potato peeler. Peeled peppers are easier to digest.
¼ cup hot chili peppers – finely chopped, the ones you prefer. I used this time ají amarillo chili peppers. Remove the seeds if you do not like it to be too hot!
¼ cup yellow curry powder or the one you prefer
1 cup organic broth
2 cups tinned chickpeas – I like to rinse them before use
1 cauliflower – cut into bite-sized florets
freshly ground black pepper
For the non-veggie version start here: Season chicken with salt and pepper (both sides). In a casserole pot heat oil over medium heat. Brown the chicken for 5 min on each side. Once the chicken has been browned, set it aside.
For the veggie version start here:
Peel/chop/cut all the ingredients (garlic, onion, ginger, peppers, chili peppers, and cauliflower) as required.
In a casserole over medium-low heat, sweat the garlic until it is golden brown in color. Stir frequently and keep an eye on it to avoid scorching! Add the onion and cook until it is glazed.
Now you can add ginger, hot peppers, and curry powder. Stir and cook over low heat for 5 min.
Add broth and cook for 5 more minutes.
Place all ingredients into a blender and blend until smooth.
Return the mix to the casserole, and add peppers, chickpeas, and cauliflower florets. Stir well.
For the non-veggie version: It is time to return the chicken to the pan. Stir well.
Correct the seasoning if needed.
Cover and cook over medium heat for 5 min. Then reduce the heat to low and let it simmer for 30 min.
You will not resist the delicious aroma and enhanced flavor of all the ingredients in this stew. Everything will be perfectly cooked into an amazing, yellow curry with lots of sauce!
Serve it with basmati or my Homemade Perfect Basic Rice.