Currying F(l)avour

by Kathy Humphrey

Cooler weather, hotter food. That’s a sensible mantra on any continent or in any household. I’ve heard an old wives tale suggesting that more spice can make a hot situation feel cooler, but have never been tempted to try it. I save my hot drinks and spicy hot pots for those cool grey days so frequent on Vancouver Island. Curry is a more-ish thing, I find: the more I have, the more I want, and that’s exactly the kind of thinking that helps to turn the frowns around on these long late autumn days. It can be intimidating to be confronted by the cultural history of curry. The naans, pakoras and chutneys can seem like a series of arcane code words for an unwelcoming secret society. Not so, not at all. Food is food and is open to all who need it, which is all of us, so there you go—we all belong! Grocery stores sell curry pastes and powders, as well as the combinations of separate spices to mix together and make a delicious masala. Recipes abound, from basic ones on the back of the spice jar, to more technical ones from friends, family and recipes books. Curry on, and have fun.

Chicken Curry
1 package chicken thighs
3 Tbsp vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
2 large tomatoes, coarsely chopped
1 red apple, chopped (peel left on, if organically grown)
1/2 cup dried apricots, cut into dice
1/3 cup golden raisins
2 Tbsp mild or medium curry paste, to taste
1 - 2 cups chicken stock
salt and pepper

Heat vegetable oil in large, deep skillet, over medium-high heat. Add onions and garlic, sprinkle with a bit of salt to keep them from catching. Cook, stirring often, for 5 - 7 minutes, or until golden. Meanwhile, trim all fat and skin bits from chicken, and cut into bit-sized chunks. Add chicken to skillet, and cook, keeping temperature high enough to avoid steaming, for 10 minutes or so. Stir in curry paste, then add tomatoes, apple, and dried fruit. Stir well to coat all with curry, onion and garlic mixture. Pour stock over, bring to a boil, and then reduce to simmer. Allow to simmer for 20 minutes, or until juice has mellowed into a thick sauce, and all ingredients are the same golden shade. Serve with rice (flavour intensifies if prepared the day before, stored in the fridge, then reheated).

Chick Pea Curry
3 Tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
1/4 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp pepper
1/2 tsp curry powder
1 can chick peas, drained and rinsed
1 can diced tomatoes
chicken or vegetable stock, as needed

Heat oil in heavy skillet over medium heat. Add spices. Cook, stirring, for 2 - 3 minutes, or until you get that nice golden-heated-spice smell. Add onion and garlic, and cook, stirring, until tender. Stir in chick peas and tomatoes, and add stock slowly, until curry base is of a consistency that you like. Simmer, stirring occasionally, for 15 - 20 minutes, or until all flavours are blended.

Easy-Peasy Dhal
1 cup red lentils
1 onion, sliced
3 Tbsp vegetable oil
5 - 6 cloves garlic, sliced
2 - 3 Tbsp curry powder

Wash lentils; drain well. Heat vegetable oil over medium heat in skillet. Saute onion and garlic until tender. Add curry powder. Stir, and cook until well combined. Add lentils and water (approximately 2 cups). Bring to a boil; stir well. Reduce heat, simmer for at least one hour. Add water as needed to allow the lentils to become very soft and mushy.

Sweet Potato Mulligatawny
2 Tbsp vegetable oil
1 cup chopped onions
1 cup chopped carrots
3 cups chopped sweet potatoes
1 tsp chopped fresh ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp mild curry paste
1/4 cup red lentils
4 cups chicken or vegetable stock
1/2 cup coconut milk
salt and freshly ground pepper
2 tsp fresh lemon juice
2 Tbsp chopped cilantro

Heat vegetable oil in large pot over medium heat. Add onions, saute 2 - 3 minutes, or until beginning to soften. Add carrots and sweet potato and saute 5 minutes more. Add ginger, cumin, coriander and curry paste and saute for 1 minute or until fragrant. Add lentils, stir to coat with spices. Add chicken stock and coconut milk and bring to a boil. Turn heat to medium-low and simmer for 15 - 20 minutes or until vegetables are very soft and lentils have softened. Puree (in a food processor or with an immersion blender) until smooth. Season with salt and pepper to taste, stir in lemon juice and cilantro. Serve.

Kathy Humphrey lives in Victoria with her husband and two children. She tries to see cooking for a family not as a chore but as a creative outlet.