Yesterday, I managed to make good use of the leftover chicken from the Roast Chicken I had made on Sunday.
I made chicken curry. There were a couple of extra steps that I added, and I think that they worked for me. I didn’t do strict measurements for everything, so some of the measurements listed are going to be rough estimates.
INGREDIENTS, Part I (roast cashews):
1 cup raw unsalted cashews for roasting
INGREDIENTS, Part II (cashew curry paste):
1 cup raw unsalted cashews
1 piece of fresh ginger, roughly 2 inches long, roughly cut
1 piece of fresh turmeric, roughly 3 inches long, roughly cut
3 cloves of garlic, roughly cut
1/4 cup evaporated milk
1 teaspoon curry powder
INGREDIENTS, Part III (curry):
4 medium size carrots, cut into chunks
5 red potatoes, cut into small chunks
2 pieces of fresh turmeric, finely chopped
5 cloves of garlic, minced
2 pieces of fresh ginger, finely chopped
1 large onion, diced
1/2 stick of butter
2 Tablespoons olive oil
3 cups of chicken broth
12 ounce can of evaporated milk, minus 1/4 cup (for cashew curry paste)
3-4 cups of boiling water
1 Tablespoon plus one teaspoon curry powder
1 teaspoon ginger powder
1/2 roast chicken (cooked)
The first thing I did was roast the cashews. I preheated the oven to 350 degrees. I put one cup of cashews on a tray lined with aluminum foil and sprayed with cooking spray (I don’t think it really needs the cooking spray). Depending on your oven, this should take 10-15 minutes. Make sure to keep an eye on it, since you don’t want these to burn. Remove from the oven and set aside. Once these are cooled, place in a storage bag and run a rolling pin over them. This is what I used for a topping.
The next step was the paste. I put in the cashews, ginger, turmeric, garlic, curry powder, and evaporated milk into a blender and then blended until it got to a nice, thick consistency. If you want a spicier curry, feel free to add something that will give more heat to this mixture (more curry powder, more ginger powder, black pepper, cayenne pepper, hot sauce, etc.). Regarding the evaporated milk, I bought a 12 ounce can and used 1/4 cup in this mixture and saved the rest for later.
The next step is to prep the veggies. I cut the carrots, potatoes, ginger, turmeric and garlic and set aside in a bowl.
Start cooking the onions, butter and oil on medium-high heat.
Stir often. Once the onions are translucent, you are ready for the next step.
Add in the curry paste mixture and start stirring until it is all incorporated.
Add in the veggie mixture, 1 Tablespoon curry powder, ginger powder, and the broth. Continue to stir until it is well incorporated, and then add in the rest of the can of condensed milk.
Bring this to a slow boil and then add in the water. If you prefer a thicker sauce, you can start with 1-2 cups and keep adding later until the desired consistency. Bring this to a boil again and then let it boil for 30 minutes, stirring often.
Stir in one teaspoon of curry and then add the chicken. Bring the temperature down to medium heat and cook for another 30-60 minutes, until the curry is the desired consistency. I waited about 10 minutes after I added the chicken and then started cooking the rice.
Once the rice and the curry are ready, you can plate your food. I prefer my sauce to be a little thinner on the first day, since it tends to thicken with time. I also like to have my curry over my rice, but if you prefer them side by side, then do that. I topped it with the rough chopped roasted cashews. You can have peanuts, hard boiled eggs, bacon, chutney, pickled veggies, hot sauce, etc. Whatever makes it unique to your tastebuds, I say go for it. I really enjoyed making this and eating this yesterday, and looking forward to eating the leftovers. A very positive Monday for me!
If you’ve eaten or made curry before, what types of veggies have you put in there? What kinds of toppings have you added? I’d be happy to hear from you.