We are having Coconut Curry for supper so I will need to get started. Before the dish can actually be made - all the spices to make the curry spice have to be on hand. I learned to make this wonderful dish while living in Rhodesia (before the war when it became Zimbabwe) Curry is a regular dish there among the Indian people. And some of our dear friends there, taught me how to make this dish and it is a regular at our table. It's also my daughter's favorite dish!
Yes I still have enough of the spice, before I need to make another batch so I will go ahead and use the last of my homemade curry spice. I have not found the real thing in the American grocery stores so I have my own recipe that I use to make up the proper curry spice. The curry powder here has no real flavor, and it's too bland so I use it just for the base of mixtures. I have served this dish to many guests and they always rave about it and want my secret spice. If you would like it - maybe I will add it in another post.
While I gather things together for the African dish - I get rice started. I use a mixture of brown and wild rice tonight. But it can be any type your family likes. Make the amount your family needs.
So here goes.... Nothing makes for making the whole house smell fragrant like curry simmering on the stove. It fills the house with good memories for me every time I make it!
Boil a chicken and debone leave in the broth - set aside to add later.
1 onion minced
1 red pepper chopped
5 cloves of garlic minced
saute together in a little butter
add 3 heaping teaspoons of curry powder mix
3 - 4 good shakes of some cinnamon powder
add 2 or 3 cups of water to make a saucy mix, let it cook till thickened a little.
1 cup of cilantro chopped
1/4 cup of fresh parsley - add both and stir.
put mixture into deboned chicken with broth bring to a boil.
add 1 can of coconut milk.
here's where you can get creative
add some vegetables. - whatever you have on hand
4 carrots or 2 cups yellow squash or you might add -
3 or 4 potatoes or fresh green beans if you choose.
Today I am adding carrots and yellow squash. Once it starts bubbling add some salt and pepper to taste. Don't let the vegetables get too soft - there should still be a little crunch to them so all the vitamins are not lost in the dish. This can be thickened with a little arrowroot mixed into some of the broth and then poured in - or cornstarch if you still use the old form of thickening.
In Southern Africa where this dish is common, there are side dishes that go with it. The side dishes help to cut the spiciness and add another layer of flavor to this rich dish. They can be a variety of different fresh fruits and vegetables.
Today it's going to be fresh organic vegetables such as tomatoes chopped, some bell peppers chopped, and some plump raisins.
I will serve some flaked coconut (unsweetened - dried) This is a really nice touch just to sprinkle a little on top of curry served on a bed of rice.
And some fresh avocados cut up with a little lemon juice squeezed over them to keep them from turning dark before I serve it. But fresh pineapples or cantaloupe, bananas or dates can all be served with it. These different flavors help with the heat of the curry.
Set a pretty table and get ready for my husband to walk through the door. Curry is served with the rice plated first, then the curry dish is spooned over the rice. Then the side dishes are either placed in small portions to the side of the curry or on top. Depends on the person's personal likes. MMMMM if you were here you would love it!
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