>> Wednesday, November 6, 2013
So I decided to cook this yellow curry to kick off our vacation countdown. Plus, it’s perfect for the Calgary weather right now, comforting and warm. It can be served with anything ranging from bread for dipping, to sticky rice for those looking for a bit more chew. I’ve always enjoyed it growing up with jasmine rice. It’s a great way to wind down the day with a nice steaming bowl of curry. This will have to do, until we take off on our trip.
1/2 tsp salt
1 tsp black pepper
2 tbsp yellow curry powder, can be found at Asian markets
1 medium onion, diced
3-4 slices of ginger
2 stalks lemongrass, 1 chopped, 1 cut in to large 2 inch pieces
4-5 cups of water
3 carrots, peeled and cut in to 1 inch pieces
2 bay leaves
1/2 cup coconut milk
Salt and pepper
2-3 red thai chilies (optional)
2 stalks green onion, chopped (optional)
Fried onions (optional)
When all the ingredients are ready, warm a large stock pot on medium to high heat. Pour in a bit of oil to coat the bottom of the pan.
Stir in the onions, ginger and lemongrass, cook for 2-3 mins.
Add in the chicken drumsticks, let the skin brown a bit on each of the drumsticks. Scraping the bottom pieces so it doesn’t burn. Searing them for another 2-3 mins.
Pour in the water until it covers the chicken drumsticks. You might need more than 4-5 cups depending on how deep or wide your pot is.
Add in the carrots and bay leaves. Turn the heat down till the water is at a slight simmer. Let it cook for 2-3 hours or until chicken is tender.
When ready, add the coconut milk, stir until incorporated.
Add salt and pepper to taste.
Scoop in to serving bowls and top with thai chilies, green onions and fried onions.
Can be served with bread for dipping or over rice. You can also try this recipe with duck and add in potatoes for more substance.