Curry is one of the world’s most popular dishes and it comes in all colors and varieties from various countries and regions of the world. The hotter the country or region, the hotter the curry. Hot does not mean spicy, so a medium simmer sauce is a great place to begin with.
If you don’t like curry, then I would guess that you have never had good curry.
Indian Curry is one of my favorite dishes to prepare. Fr. David likes a nice curry. Many stores sell a Curry Simmer Sauce in a jar, which are perfect: east to prepare and delicious, blending especially-well with chicken, pork and shrimp. Beware of beef curry from India. The cow is a scared animal there, so most authentic Indian curry houses will not offer as an option, for obvious reasons.
Tomatoes, onion, garlic and ginger are the essential four spices in curry.
Fresh onion, garlic and ginger – these aromatics add a key depth of flavor. 2 oz of each is a good bench-mark to begin with.
2 large Chicken breasts: cooked on a medium heat for about 4-5 minutes on each side; be careful not to over-cook so that the chicken doesn’t become dry.
Slice and dice and then add a Large (12-16 oz) Jar of your favorite Spaghetti Sauce (Tomato-based): fresh tomatoes will also work here too, but I find spaghetti sauce is quicker and much easier.
1 Jar of Curry Simmer Sauce (Trader Joe’s have a convenient sized jar.)
Chopped cilantro or parsley adds a nice prop of fresh flavor and color.
Masalas are extra spice blends which add regions flavors and spices and are great to experiment with.
Rice Pilaf: best prepared in a rice cooker.
Simmer the diced and sliced chicken breasts for 30 about minutes and serve on a bed of Rice Pilaf.
If at first you don’t succeed, try, try again. Absolutely delicious, if you get it just right.
