Best Curry I’ve ever Made

I just had a taste of some curry I whipped up for my more or less Paleo diet.  Holy carp and mackerel… that’s extraordinarily amazingly good.  Here’s what I did:

1 med-large onion diced
1 can of diced tomatoes
2 fresh tomatoes
probably… 200 grams of thinly sliced 1 inch x 1 inch cuts of chicken thigh
1 quarter of a japanese pumpkin
about 20-24 fingers of okra
2 frozen cubes of chicken broth
salt
4 bay leaves
curry spices
I diced the onion and sauteed it in the chicken broth.  Then threw the diced tomatoes in a separate big cooking pot.  Sliced the okra into thin pieces and added to the pot. Cubed the pumpkin (skin on) and added to the pot.  Then I added enough water and turned that on and covered with a lid to boil.  Next I cut the fresh tomatoes into 8ths and added to the sauteeing onions.  I added 2 bay leaves to both the pot and the pan.  Added the chicken to the onions as well, and let that cook until a good portion of the water boiled out.  The next time I checked the pot it had already started sticking to the bottom so I killed the heat, mixed the two together.  They were a nice gooey but still textured mix, just what you want for curry.  I think it’s important that there’s not too much water left.  Then I added the curry spice until it tasted right, mixing it all up.

I added salt when I felt like it.  Probably 3-4 times.

Uber success, I recommend it.

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3 Comments

Filed under food and drink

3 responses to “Best Curry I’ve ever Made

  1. Will try this! Grazie for sharing, Mark 🙂

  2. Meagan

    Sounds delicious!

  3. hells yeah, so trying this out.

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