The Consummate Curry
2:54 PM
Hey everyone! It’s been a while but don’t worry, we haven’t
forgotten about you. Nina and I have been busy creating tasty treats and we
decided on one that we think is good enough for even your picky pallet: the
Consummate Curry (consummate meaning ultimate or best, not to be confused with the
verb to consummate meaning doing the deed. So basically, no matter how
delicious you find it, DO NOT TRY TO GET IT ON WITH YOUR CURRY). We decided on
a curry because we wanted to be all exotic and different. Of course, we have no
idea where this recipe came from so we have no idea how exotic we’re being. But probably very.
It’s pretty simple but it takes a lot of time because the
potatoes make the base for the curry so they essentially turn into a kind of
mashed potato with a bunch of other stuff mixed in. They thicken the curry so it's not watery. Overall, really delicious and
easy to make but a tad bit time consuming. It took us about an hour and a half.
The ingredients are as follows:
·
Half an onion
·
3 cloves of garlic
·
2 chicken breasts
·
3 medium russet potatoes
·
20 or so baby carrots
·
1 chicken bouillon cube
·
Yellow curry powder (shit tons)
·
Salt and pepper to taste
·
Enough water to cover all of the ingredients in
the pot
To make it you start out by pouring about two tablespoons of
oil into a medium sized pot and setting it to medium heat. You then slice half
an onion into small pieces (no need to dice) and put them into the pot once the
oil has warmed up a bit. Once the onions are translucent, put in about a
teaspoon of curry powder. We used a basic yellow curry powder that we found in
the supermarket (as you can tell, we’re real specialists when it comes to
curry). Add about 2 or 3 cloves of diced garlic. Cut up the chicken into strips
or cubes, however you like it. We chose strip cuz we like our chicken slutty.
Let the chicken cook on both sides and toss in about another teaspoon of curry
powder. The next step involves the potatoes. Here’s the thing about potatoes:
they take a long time to cook all the way through. That’s why it is very
important that you cut the potatoes into small(ish) pieces before adding them.
It will take a significantly shorter amount of time to cook through when cut
than a whole potato. After you cut the potatoes and baby carrots (we just cut
them in half), put them in the pot and add enough water to cover the entire
mixture. Add a cube of chicken bouillon, stir, and cover for about 20 minutes.
Check in on it every 5 minutes or so. Are the potatoes turning into mashed
potatoes? Take a taste. Is there enough curry powder? Enough chicken bouillon?
Enough salt and pepper? The answer to these last three questions is all based
on your taste so there is no right answer. Don’t you wish all questions in life
were like that? The right answer is yes. Once everything has enough flavor and
the potatoes have thickened up the mixture, it is ready to eat. I would wait about 5 minutes to dig in though because I was in a rush and burned my mouth a little. But I was still able to taste the curry so we're good. Also, I hope you made
rice to go with it. 
As always we’re waiting for your comments and questions. Don’t
be shy now.
- K&C
- K&C
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