Renee’s World-Famous Curry


Watch out.

Your taste buds are about to explode with flavor.

I love all ethnic cuisines – Thai, Vietnamese, Japanese, Ethiopian, German – and one of my favorites, Indian. With its colorful and flavorful spices, sauces and dishes, you are never disappointed.

I came across a version of this recipe years ago. I modified it extensively, adjusting and seasoning to taste until it reached utmost perfection. (At least, in my book… none of my taste tasters have said otherwise!)



Heard enough reviews? Get ready for the motherlode…

(There is also a vegan option posted on this page. Thank you, Patricia Croft, for your expertise!)

Renee’s World-Famous Curry

3 T curry powder
1/4 t coriander
1/4 t cinnamon
1/4 t cayenne
1/4 t cumin
1 bay leaf

2-3 T olive oil
1/2 lb chicken breast, cubed
1-2 potatoes, cubed
1 onion, chopped
4-5 garlic cloves, minced
1-inch piece ginger, grated
1 C stock

2 T tomato puree
1 can coconut milk
2-3 T fish sauce
1/2 C Greek yogurt

Dry-fry the spices in a large sauce pan for 2-3 minutes on medium heat. (Be careful to not let it smoke; we are simply waking up the spices at this point!) Then add oil, chicken and potatoes, covering all with spices. Then add onion, garlic, ginger; cook until onion is tender and add stock for 1 minute or so. Then add tomato puree, coconut milk and fish sauce; simmer for 30 minutes, adding fish sauce/yogurt as appropriate for desired flavor & thickness. Note: to keep yogurt from curdling, make sure it is closer to room temperature and mix with 1 t. cornstarch per 1 C. yogurt.

Serve warm over long grain rice and naan.

Vegan substitutions: replace chicken with 1 pkg. of Quorn chick’n breasts (a fungus-based meat product). Replace the fish sauce with Worcestershire sauce and the Greek yogurt with vegan yogurt.

SUPER BONUS: What’s curry without naan? Naan is a delicious yeast flatbread, baked on the griddle. The texture is rich and fine, while a little more substantial than most naan you will find in an Indian restaurant. It also tastes great with peanut butter (my primary form of protein intake)!

Renee’s (Equally Famous) Naan

2 1/4 t yeast
1 C water
1/4 C sugar
3 T milk
1 egg
2 t salt
4 1/2 C flour
2 t garlic, minced
1/4 C butter (or other oil)

Proof yeast in 1/4 cup warm (110˚) for 8 minutes. Add rest of water along with sugar, milk, egg and salt. Mix to combine. Add flour one cup at a time; once you have a soft dough, knead by hand for 6-8 minutes. Ball up, coat with oil and let rise for 1 hour. Knead in garlic, shape into balls (I usually end up with around 20). Let rise for 30 minutes. Butter a grill/griddle on high heat (375˚ or so). Stretch dough to desired thickness and grill 2-3 minutes per side.

Enjoy – and let me know what you think of these recipes in the comments!


3 thoughts on “Renee’s World-Famous Curry

    1. I’m glad you liked the recipe!

      I believe the original recipe called for a splash of fish sauce. I found it really rounded out the different flavors in the curry — so naturally, I started eyeballing & seasoning by taste rather than formally measuring.

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