Friday, May 18 –
This dinner came with a huge sigh of homecoming. It was nice doing the potlucks and it was nice to have other people bring stuff and have them get creative, but the sense of happiness and peace I get from puttering in the kitchen to cook dinner for a few friends was overwhelmingly heart-warming. Not only that, but making a curry-type dinner always makes me think of home and comfort because of my wonderful parents, and sharing that warmth is priceless. So for this dinner we had Wonderful Boyfriend, Bestie Extraordinaire, MoneyShot, SlotMachine, WingWoman, and Officially Gangster.
So Bestie Extraordinaire and I chopped and diced our way through the prep for this dinner. With seven people for dinner we made nine chicken breasts, two and a half onions, eight on-the-vine tomatoes, eight garlic cloves, and four seed-in jalapenos. I cooked the chicken first, in batches, and then place them into a big stock pot. After the chicken was done I sauteed the veggies with the spices. While those were cooking I put the tomatoes in with the chicken and let it simmer for a while. I blended the two and added all of the yogurt and let it come up to a simmer. The yogurt-to-tomato ratio wasn’t quiet right, in my opinion, so I added a large can of chopped tomatoes. The spicing wasn’t quite right either, so I added some crushed red peppers, salt, and pepper. I also couldn’t find cardamom pods, so I just used the ground kind.
With rice ready to go, the green salad ready (thank you to SlotMachine for bringing it!), and the wine poured for everyone (thank you to SlotMachine and Bestie Extraordinaire for bringing the bottles!) we were ready for dinner.
Just like I hoped it would be, it was warm, spicy, and filling. I would definitely recommend this dinner for someone that’s looking for warm comfort food.
(recipe borrowed from the cooks at: www.healthy-life.narod.ru)
Comoronian Chicken Curry (Poulet à L’Indienne)
- 1 large chicken cut into serving pieces
- 2 onions, finely sliced
- 4 garlic cloves, minced
- 3 cm length ginger, grated
- 8 tomatoes, blanched, peeled and chopped
- 4 chillies, finely chopped
- 6 whole cloves
- 6 cardamom pods, crushed
- 300 ml natural yogurt
- 1 tbsp ground cumin
- Generous pinch of saffron
- 50 g toasted slivered almonds
- Salt and black pepper to taste
Cooking Instructions: Fry the chicken pieces in oil until golden brown then set aside. Place the onions, garlic and chillies in the pan and fry until the onion has softened. Add the cardamom and cloves and fry for a few minutes more. Return the chicken to the pan and add the tomatoes. Mix the yogurt with the cumin and saffron and pour this mixture over the chicken mixture. Season with salt and pepper, cover tightly and simmer gently for 1 hour (add a little water if he mixture dries too quickly). Serve on a bed of rice, garnished with the toasted slivered almonds.