When I've got a hankering for intense, in-your-face flavour, I always think curry. Not only is it aromatic and tasty, but it makes you feel all warm inside, even if outside it's steady rain, drizzle and fog. It's one of those wonderful dishes that tastes even better the next day, and it makes your house smell like a scene from A Passage to India.
The chicken recipe was given to me years ago by my friend Sheila, and it's my go-to curry. I've tried many other variations, but this one is my mainstay. The only difference between Sheila's recipe and mine is that I add honey at the end. We serve the curry on a bed of steamed plain basmatic rice. Feel free to throw in some golden raisins and slivered almonds, too, if you want added texture.
This recipe can easily be doubled if you like to take leftovers to work for lunch.
Sheila's Chicken Curry (serves 4)
1 thumb-sized piece of fresh ginger, peeled and chopped fine
1 chicken, cut into 8 serving pieces, skin removed
3 tbsp. olive oil
2 large onions, chopped
2 gloves garlic, minced
3 tbsp. curry powder
1 tsp. chili powder
1 tsp. paprika
3 tsp. salt
1 28 oz. can diced tomatoes, including juice
2 tbsp. fresh mint, chopped
3 tsp. garam masala
1/2 c. plain, low-fat yogurt
1 tbsp. honey
Heat oil and fry garlic, onions and ginger until soft and golden. Add curry powder, chili powder and paprika and stir for 1 minute. Add salt, tomatoes and chopped mint and cook to a pulp. Add honey and stir through. Add chicken and stir well to coat. Cover and simmer on low heat for 45 minutes or until chicken is tender, stirring occasionally throughout. Stir in garam masala and yogurt and heat through, simmering uncovered for 5 minutes. Serve over basmati rice and garnish with fresh mint.
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This next recipe is excellent for potlucks and works well as a side with many things: baked ham, cold roast chicken, barbecued ribs, pork chops, steak, and as we recently discovered, freshly boiled lobster with melted butter.
This has become a staple at large family gatherings at our house, and almost everyone who's ever had it has asked for the recipe. There's just something about the spice and the great crunchy texture that people seem to enjoy. I don't think I've ever made this without doubling the recipe, because you can keep it in the fridge for four or five days.
I found the recipe in the Harrowsmith Cookbook: Volume Three, as contributed by Greta Bacher of Dorset, Ont. Thanks, Greta!
Rice & Vegetable Salad (serves 4 to 6)
1 cup basmati rice
2 cups green peas
1/2 cup chopped celery (I chop the celery leaves and throw those in, too)
1/2 cup minced green onions
1/2 cup toasted sliced almonds
1/2 cup vegetable oil
2 tbsp. vinegar
2 tbsp. low-sodium soy sauce
2 tsp. curry
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. celery salt
Cook rice then mix with peas, celery, green onions and almonds. Combine remaining ingredients, pour over salad and toss. Chill before serving.
This has become a staple at large family gatherings at our house, and almost everyone who's ever had it has asked for the recipe. There's just something about the spice and the great crunchy texture that people seem to enjoy. I don't think I've ever made this without doubling the recipe, because you can keep it in the fridge for four or five days.
I found the recipe in the Harrowsmith Cookbook: Volume Three, as contributed by Greta Bacher of Dorset, Ont. Thanks, Greta!
Rice & Vegetable Salad (serves 4 to 6)
1 cup basmati rice
2 cups green peas
1/2 cup chopped celery (I chop the celery leaves and throw those in, too)
1/2 cup minced green onions
1/2 cup toasted sliced almonds
1/2 cup vegetable oil
2 tbsp. vinegar
2 tbsp. low-sodium soy sauce
2 tsp. curry
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. celery salt
Cook rice then mix with peas, celery, green onions and almonds. Combine remaining ingredients, pour over salad and toss. Chill before serving.
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Waste not, want not
Most people hate seeing food go to waste, and if you're like me you resent the fact that every time you need a tablespoon of tomato paste, you have to buy a whole can, which usually ends up going bad in the fridge and getting tossed out.
I remember watching an episode of The Urban Peasant once where James Barber (God rest his soul) had tomato paste that came in a tube, like toothpaste and anchovy paste. What a great product! Alas, you cannot get it at my local supermarket, nor have I seen it at any supermarket in the province.
Waste not, want not
Most people hate seeing food go to waste, and if you're like me you resent the fact that every time you need a tablespoon of tomato paste, you have to buy a whole can, which usually ends up going bad in the fridge and getting tossed out.
I remember watching an episode of The Urban Peasant once where James Barber (God rest his soul) had tomato paste that came in a tube, like toothpaste and anchovy paste. What a great product! Alas, you cannot get it at my local supermarket, nor have I seen it at any supermarket in the province.
I recently wrote to Sobeys and asked them to consider carrying it, and received this reply from customer service:
I would like to assure you that you do have an influence on which products are offered. Any requests or concerns regarding products are logged and passed on to our Merchandising Department where they are considered and kept on file. I have passed a copy of your email along to them, and have been advised that the category is under review. I hope this meets with your approval. If you have any future questions, comments, concerns and/or suggestions please do not hesitate to e-mail us again or call our toll-free customer care line
(1-888-944-0442).
If you'd like to see tomato paste in a tube, let your supermarket know and perhaps they will consider stocking it.
I would like to assure you that you do have an influence on which products are offered. Any requests or concerns regarding products are logged and passed on to our Merchandising Department where they are considered and kept on file. I have passed a copy of your email along to them, and have been advised that the category is under review. I hope this meets with your approval. If you have any future questions, comments, concerns and/or suggestions please do not hesitate to e-mail us again or call our toll-free customer care line
(1-888-944-0442).
If you'd like to see tomato paste in a tube, let your supermarket know and perhaps they will consider stocking it.
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Food and wine pairing
When my husband cooked us lobster last weekend, which we served with the curried rice salad, we considered which wine to drink with it. The standard suggestion is a chardonnay or sauvignon blanc, but we were feeling adventurous and opted for a white zinfandel from California. We enjoyed how the sweet fruitiness of the wine held its own up against the curry spice, and complemented the sweetness of the lobster. And it looks very pretty in a glass!
