Good Food producer Bob Carlson tries to learn how to cook with Evan's help. In the video above, they revisit his experiment with frittata and Evan gives him his fifth assignment, how to make curry.
- 1 onion, peeled and diced
- 2 garlic cloves, minced
- 2-inch piece of ginger, peeled and minced or grated
- 1 package bone in chicken thighs (usually 6-8)
- Drizzle of Oil for cooking
- 2-3 Tablespoons curry powder
- 1-3 tsps garam masala
- ½ - 1 cup prepared tomato sauce or 1 small can tomatoes in juice
- 1 can coconut milk, do not shake! Just use the “head of the milk,” the thick part that has risen to the top (optional)
Cut the onion, garlic and ginger (or put them in a food processor with the steel blade and pulse until minced)
Sautee the chicken thighs in oil over high heat until browned. Remove from pan.
Add the onion, garlic and ginger. Cook in the remaining oil over medium heat. Stir the onion mixture around to deglaze the pan.
When the onion is soft and golden brown, add the curry powder and garam masala to the pan. Cook with the onion over low heat stirring until you smell the spices bloom.
Add your tomato booster of choice. If using peeled tomatoes in juice, crush the tomatoes with your fingers or the back of a spoon once you've added them to the pan. Bring the sauce to a lively simmer and mix well.
Return chicken to the pan with the sauce, and add water or chicken broth barely to cover. Bring to a simmer. Add spinach, potatoes and carrots, and salt to taste. Partially cover pan and simmer for about 30-40 minutes or until chicken is very tender and vegetables are done. Stir occasionally, adding additional liquid if the pan juices reduce too quickly. Once chicken and vegetables are cooked, remove the lid. If the juices are very thin, raise heat to high and reduce the pan liquid until it has some body. Once juices are reduced you can add some coconut milk if you wish. Be sure the heat is off or very low so the coconut milk doesn’t curdle the sauce. (Don't worry if it curdles. It won’t look pretty but will still taste good.)
Music break: Jungle Dolls by Chris Joss