Comforting Chicken Curry

“Comfort food.”

Whenever I hear those words, I always think about the scene in Ratatouille where food critic Anton Ego tastes Remy’s dish and is immediately transported back to his childhood. Comfort food to me has to satisfy 3 major criteria.

  1. Invoke major nostalgia
  2. Transports you home
  3. Homemade

Smells, above all else, seem to trigger the strongest memories. Like many of you, I think there is no chef in the world quite like mom. My mom has made a ton of different dishes that I always associate with home. I’m also proud that in the last few years, she has also really expanded her repertoire to include cuisines outside of Chinese. If you do happen to visit my mom, don’t be surprised if she consistently asks you if you want some of her homemade tiramisu for dessert or a snack. She also makes her own duck confit.

In honor of a belated mother’s day, I want to share a recipe for chicken curry that my mom made for me growing up. This recipe is one of my many favorites. It also has additional meaning for me because it is one of the first recipes I learned from her. It also inspired the first and only episode of “Ren Can Cook” – a Martin Yan inspired video project for a high school Mandarin class.

Chicken Curry

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Ingredients:

  • bell peppers                           4, julienned
  • onion                                       2, sliced thinly
  • ginger                                      2 cm, minced
  • garlic                                        3 cloves, minced
  • chicken thighs                        6, diced
  • potatoes                                   6 small, diced
  • curry cubes                             4
  • green onion                             sliced for garnish
  • water                                        1.5-2 cups

Heat up 1/2 tablespoon of oil in large wok/saucepan on high heat. Add sliced bell peppers and onions. Add a pinch of salt and saute until lightly browned and set aside. In same wok/pan, add diced potatoes. Add a pinch of salt and saute until outside is light browned and set aside. Add 1 tablespoon of cooking oil to wok/pan.Add diced chicken, minced garlic and ginger. Saute diced chicken until outside is nicely seared. Add curry cubes and water. Stir until curry cubes are dissolved. Add in bell peppers, onions, potatoes. Bring entire mixture to a boil then let simmer for 20-30 minutes. As the water evaporates, you will be left with a nice curry sauce. Garnish with green onions and serve over rice.

I love you mom!

-D

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