Ingredients
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2 teaspoons peanut oil
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1 cup yellow onion, diced
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1/2 cup chicken breasts or 1/2 cup chicken thigh, diced
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2 -4 tablespoons freshly ground Madras curry powder (almost any curry will do nicely but my favorite is the Madras)
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2 cups chicken stock or 2 cups vegetable stock
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1 tablespoon jalapeno, seeded, vained, minced
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1 cup potato, diced 1/4 inch
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1 cup carrot, cut into 1/4 inch roundels
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1 cup turnip, diced
Instructions
- Heat a heavy stock pot, add Oil.
- Add Turnips, carrots, Onions, and Chicken (if used).
- Saute 'til slightly carmelized.
- Add Curry Powder, continue to saute (stir fry)'til the curry coats all of the vegetables and chicken.
- Add water to barely cover ingredients, simmer very slowly for 2 hours.
- Add water to keep the mixture covered.
- Add Stock, Potato, and Chilies.
- Cook and reduce for another hour or so 'til the potatoes break apart and thicken the dish.
- Serve over Basmati Rice cooked with a few Green Cardamom Pods or a Cinnamon stick or a few strands of Safron.
- A nice Sangria goes very, very well with this dish.
- ***NOTE*** Always cook currys slowly for a long time to allow the full flavor to develop.
- Curry powder from different parts of the world vary tremendously so experiment with all of them, you won't regret it.
- Omit the Chicken and Chicken Broth for Vegetarian.