Friday Night Curry Night

Earlier this month Meg’s discussed entertaining at home rather than going out as a budgeting tip during her early married life. Expenditure on home entertaining can get out of control without some forethought. How many times a week can you realistically “share” the cooking? Who is responsible for the shopping and who holds the purse strings?

Graham, my husband, tells tales from his St Andrews University days in Scotland when he and his 3 room mates took turns to cook during the week, with varied outcomes.

His best friend Mike would strut his culinary prowess by purchasing only the finest ingredients without much consideration of budget. Graham, while slightly more prudent, would manage to pull off a decent meal. Andy Mac had a more improv approach to cooking and treated his saucepan like a cauldron in which to whip up interesting brews. And Bob, (now an MD,) would drive the 13 miles across stark Scottish moorland to the nearest McDonalds rather than set foot in the kitchen. So they had the “sharing” piece worked out, if only they’d had banker and a plan.

By the time Friday night came around everyone was off the hook and on for a take out curry (traditionally to soak up the beer after a hard week of study..)

Chicken curry has many interpretations depending in which part of the world you look. Meg and I came across very similar recipes for Murgh Kari an Indian version. This recipe is adapted from a dog eared curry bible I love – 50 Great Curries of India by Camellia Panjabi. There are deep layers of flavors from the array of spices the tomato based sauce, made even thicker and more rich by using a whole jar of tomato paste. This dish continues our under $20 dinner dish month.

Prep Time: 15 minutes

Cooking Time:  6 hours on LOW or 3 hours on HIGH

Servings: 4 

Ingredients

• 2 tbsp light olive oil or grapeseed oil ($0.20)
• 1 tbsp garlic, minced ($0.15)
• 2 tsp ginger root, minced ($0.20)
• 1 tbsp curry powder ($0.20)
• 1 tsp ground cumin ($0.20)
• 1 tsp ground coriander seed ($0.20)
• 1 tbsp hot smoked paprika OR 1 tsp red curry powder ($0.20)
• 1 tbsp garam masala ($0.60)
• 2 lbs skinless, boneless organic chicken pieces ($10)
• 1 x 6oz can tomato paste, sodium free (1.00)
• ½ cup plain yoghurt ($0.50)
• ¼ cup water
• ½ red onion, sliced ($0.50)
• 2 tbsp coriander leaf, chopped ($0.50)
• 2 tbsp lime juice ($0.30)
• wholewheat tortilla ($2.00)

TOTAL COST $16.75

Heat the oil in a large skillet and add the garlic and ginger. Sauté on a medium heat for 1 minute stirring all the time.

Add the curry, cumin, coriander, smoked paprika and garam masala to the garlic and ginger. Stir to form a paste and cook for 1 minute to release the aromatics.

Add the chicken pieces to the garlic, ginger and spices in the skillet. Stir to coat the chicken and transfer to your slow cooker. The chicken does not require browning.

In a small bowl, stir together the tomato paste, yoghurt and water. Spread over the chicken mixture. Cover with the lid and cook on LOW for 6 hours or HIGH for 3.

Serve with the red onion chutney and store bought whole wheat flatbreads.

If you want a Friday night banquet then add a side of our curried lentils too!

Zen Moment

“Instead of going out to dinner, buy good food. Cooking at home shows such affection. In a bad economy, it’s more important to make yourself feel good.”