Renee’s World-Famous Curry

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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!)

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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!

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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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