Cooking Lessons with Bob

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Good Food producer Bob Carlson is attempting to learn how to cook with the help of host Evan Kleiman. They discuss his last assignment, making chicken curry.

Evan’s Easy 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)

If you wish, instead of cutting the onion, garlic and ginger separately you can put them in a food processor with the steel blade and pulse until minced.  

Take chicken thighs and saute them in oil over high heat until nice and browned.  Remove from pan.  

Add the onion, garlic and ginger.  Cook in the remaining oil and chicken debris over medium heat. Stir the onion mixture around so that it deglazes the pan.  

When the onion is golden brown and soft add the curry powder and garam masala to the pan.  Cook into 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 they are in the pan.  Bring the sauce to a lively simmer and mix well.

Put the chicken back into the pan with the sauce.  Add water or chicken broth barely to cover.  Bring to a simmer.  Add spinach, potatoes and carrots.  Add salt to taste.  Partially cover pan and simmer for about 30-40 minutes or until chicken is very tender and veggies are done.  Stir occasionally and add additional liquid if pan juices reduce too quickly.  Once chicken and veggies are cooked, remove the lid.  If the juices are very thin turn 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 your heat is off or very low so the coconut milk doesn’t curdle your sauce.  If it curdles, don’t worry;  it won’t look pretty but it will still taste good.

Music break: Felino by Electrocutango