Curry was a staple of our menus when Lotus was living with us; we made it two to three times a month, and there were always leftovers. But Boy had fallen in love with the dish, and he wanted to see how it would taste without the presence of his dreaded nemesis, tofu. More specifically, he wanted to try it with chicken, a request I was more than happy to oblige.
When Lotus was staying with us, she would make the curry most times, and when she didn't it was Wife who prepared the dish. I watched from afar, but it was something I was happy to leave to them. Having house guests meant that I tended to stay up late each morning, and dinner had to be underway by a certain time, whether I was awake or not. This meant that I only had a partial idea of how they had been making the meal, but I didn't mind. I was looking to play around and see if I could come up with something a little more pungent. In the end, four Internet recipes, my observations at home, and my imagination led me to this delicious result.
Roughly chop two potatoes and two sweet potatoes and put them into a microwave safe bowl along with 2 1/2 cups of low-sodium chicken broth. Loosely cover with plastic wrap and place in the microwave for seven and a half minutes. This will cook the potatoes, but only partially, allowing them to finish in the curry sauce without taking forever. After they are done, set the potatoes aside but reserve the cooking liquid.
|This makes cooking potatoes so much less time consuming.|
Next, bring two pans to medium heat. In the first, saute a large onion and half a head of red cabbage in 2 tablespoons of olive oil until they begin to soften and become the same color, about five minutes. In the second, quickly brown the chicken and remove to a plate.
|World's lamest drug dealer? No, I just prepared my spices ahead of time.|
|It's easier to mix the liquids outside the pot. I was almost tempted to drink it, though.|
Add the juice of one lemon and a tablespoon of chili garlic paste (have you realized that I absolutely love this stuff?) to the simmering pot and let it cook an additional five minutes, then serve topped with shredded basil.
That's it. It isn't a hard dish to make, it's healthy, and more importantly it makes your house smell fabulous. While Boy loved this chicken version, I imagine it would still taste great if you used vegetable broth and put the tofu back in instead. Just add 2 teaspoons of cornstarch to the browning spices and toss onto two packages of tofu, chop them into bite-sized cubes, and add them halfway through the simmering time instead of cooking them for twenty five minutes so that their texture holds up. Mine turned out pretty fantastic, and I am looking forward to experimenting with it further.