Chicken and Potato Curry

2010-4-26

Chicken and Potato Curry

Yesterday afternoon, I made two dishes:
1. cucumber salad, and
2. chicken and potato curry.

I blogged about the former. Missed it? Click here, on cucumber salad, for my recipe. The curry soup I made was using this new (well, new to me) yellow curry paste I am using to cook, by Mae Ploy. Comes in a yellow plastic container. First time I made it, see my recipe here, burned me like crazy. And, I used only half the package.

Used the second half of the package yesterday. Thought I was doing better by defusing the heat with more potatoes (I used approximately 12 red potatoes, double the number from the last time I made it) and doused the curry with loads of milk.

This curry isn't the sort that makes the lips burn. It tastes subtly spicy hot initially and gets hotter. Yesterday I ate what I had made with plenty of rice; didn't seem to rescue me much. I was at the debilitating mercy of the spicy hot, but flavorful, curry.

A couple of my friends at Starbucks tried it last night, and they reiterated what my husband said, tastes great. One of the two hardly found it spicy whatsoever. What the heck? Alright, so I revise my commentary to say: the chicken and potato curry dish is spicy enough to tease those who are avid spicy food eaters but can burn non-spicy eaters out of the house.

Spring, spring, spring is in the air, and so am I

We've been getting thunderstorms the past couple days (today included). Even got a brief tornado warning. Trees are budding, flowers are starting to show their colors. We have cool mornings and cool evenings. Sometimes we've got unpredictable weather. All remnants of the spring season; I love it. This is one of my favorite seasons, if not the favorite. Because I love spring and because I love my spouse, I made three dishes this afternoon, whilst the girls were off dreaming in dreamland.

First on the chopping block, guacamole. Mmm, mmm goodness. Don't believe me? Come over for some. I'm not known for stinginess.

2010-4-22

Next, I made a cucumber salad of sorts. Seedless cucumber, sea salt, sugar, rice vinegar.



Last but not least, I made potato and chicken curry. Tried a new curry thing.

Delicious, but also very spicy and very salty. Not for the non-spicy or mild folks. Seriously. And I only used half the package. For those who think spiciness is a way of enjoying for, this is for you. This isn't spicy and nothing else; it has a wonderful richness to it. What else? It has no added MSG and no preservatives.

For what I made, here's my recipe:

Ingredients:

• Mae Ploy Yellow Curry Paste - half a package
• 6 potatoes (should have used double the amount)
• chicken breast, cut into small pieces
• half an onion, diced
• milk

Directions:

I cooked the potatoes in a pot separately. In a pan, I caramelized the onion, using a bit of olive oil. Then I put the chicken breast into the pan. Once the chicken breast was fully cooked, I dumped everything else in (potatoes, the curry paste, milk).

There it is folks, the chicken and potato curry. Excellent over rice.

2010-4-22