Tuesday, May 25, 2010

Potato and Pepper Curry

I've been working with another resident at my program for the last two months, both for night float and this month while on nephrology... Her name is Saritha and she is from India originally and she inspired me to cook this yummy dish by simply mixing up some of my favorite ingredients! So easy and healthy!

1 white or yellow onion, chopped
1-2 Tbs olive oil
4 or 5 small red or white potatoes, in big chunks
2-3 garlic cloves, minced
water, approximately 1/3 - 1/2 cup
1 red and 1 green bell pepper, in small slices
5-6 basil leaves, coarsely chopped
2-3 chicken breasts, in big chunks
ground coriander seed
curry powder
garam masala (optional)
chili powder
ginger, ground or fresh
red pepper - flakes or ground
salt and pepper
tamarind chutney (optional)
white or jasmine rice, amount dependent on how much you want to eat!!

Saute the onions in olive oil in a dutch-oven type pan or any pan with a lid. Add the potatoes, garlic, and water. Add some of the seasoning and salt and let water come to a simmer with lid on. Let cook until potatoes have softened, approximately 20 minutes... but check often because you do not want them too soft.

While the potatoes are cooking, put the chicken pieces in another saute pan and saute with some olive oil and the seasonings and salt until brown on all sides and just cooked through.

At this time also cook some white rice, I typically make approximately 6 cups of prepared rice because Jimmy loves rice!

Add the peppers and the basil to the potatoes and stir. Add more seasoning and salt if needed. Saute for 5 minutes, then add chicken to the mixture and stir.

Put the pepper/potato/chicken mixture on top of cooked white or jasmine rice. One thing I learned when I made this is that we enjoyed it much more when we had mixed a pad of butter in with the mixture and did NOT put much of the water from the pan in... add extra red pepper flakes or cumin for a kick!

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