Hell Hath No Curry Like A Chicken’s Scorn

One of my favorite things in the world is Indian food. I love the depth of flavor you can achieve from dried spices and I’m seldom disappointed by a good curry. I even wanted to have Indian food for my wedding (having no actual Indian roots, my family poo pooed this idea). Some of my happiest nights are korma and samosa picnics on the living room floor in front of the TV with my husband.

Needless to say, I’ve been dying to get my hands into some Indian cooking. It embodies comfort food for me. I thought I’d start with a fairly simple, healthy and delicious green curry. I catered it to the spice level I like best: a nice hit of heat that doesn’t mask the depth of the spices and dissipates quickly from your tongue. However, you can obviously tweak the heat to your liking by adding or subtracting the cayenne or the red pepper.

Just to be a bit fucked up, and add some rich creaminess from the yolk, finish it off by plopping a fried egg on top of all that yumminess. So no need to answer if the chicken or the egg came first, just eat them both at once.

Fresh, delicious chicken curry topped with it’s baby

Hell Hath No Curry Like A Chicken’s Scorn
recipe adapted from Aarti Sequeria

ingredients
2 bunches of cilantro leaves
1 bunch fresh mint leaves
1 red onion, quartered
6 cloves garlic
1 ½ -inch piece ginger, peeled and quartered
salt and pepper
¼ cup water, plus 1 ½ cups
2 tbsp olive oil
2 shallots, diced
2 tsp ground cumin
1 tsp garam masala
1 tsp chili powder
½ tsp ground turmeric
½ tsp cayenne pepper
½ tsp red pepper flakes
1 ½ lbs chicken breast tenders
½ tsp pomegranate vinegar
¼ cup plain greek yogurt
4 eggs
quinoa and/or naan bread (for serving)

Place your cilantro, mint, onion, garlic, ginger and salt/pepper (to taste) into a food processor. Blend until smooth. While it’s still running, add in ¼ cup of water. Blend until it’s a thick paste (masala). Set aside.

Heat your olive oil in a Dutch oven over medium heat. When warm, add in shallot, cooking 3-4 minutes until a golden brown. Next, add in spices. Cook for 30 seconds. Add in masala, stirring frequently until it gets darker and more fragrant. It’ll begin to look shiny and thick.

At this point, add in chicken. Be sure to coat thoroughly in the mixture. Cook for five minutes.

Add in 1 ½ cups water. Stir to mix. Simmer, uncovered, for 25 minutes.

Just before it is finished, preheat a skillet and cook up the four eggs, over easy.

Remove curry from heat and stir in yogurt. Serve atop quinoa or a piece of toasty naan bread and top with an egg.