Friday I bought chicken and apples and sweet
potatoes to make a Madras Curry. As soon
as I returned home on Friday I boiled and shredded the five chicken leg
quarters and saved the chicken stock in the fridge.
Saturday morning Suzette had to work, so I decided
to make the chicken curry. I have developed
a recipe for Madras Curry that I like very much because it has a light fruity
flavor.
Here is my recipe and a description of the mixed
pickle that I like to eat as a condiment with it:
Madras Curry
4-8 ounces
of butter
3-4 Tbsp.
curry powder
6-8 lbs.
meat cooked and diced
8 apples
peeled and diced
4 onions
diced
1 head of
garlic
4 medium sweet
potatoes peeled and diced
1 cup
raisins
Stock to
cover and cook (about 2 quarts)
1-2 Tbsp.
salt.
2 Tbsp.
flour
¼ cup cream
This is a
stew of vegetables and meat.
Braise, in a
large pot, in enough butter to prevent scorching the meat, onions, then the
sweet potato and garlic and finally the apples (add butter as necessary and
sprinkle curry powder on the meat and vegetables as they are braising to add
the curry flavor to them). Then cover the
sautéed ingredients with stock and add the raisins and more curry powder and
salt if needed.
Cook covered
for several hours. Occasionally, check
the stew and its flavor and add salt and curry powder to season and water to
keep the stew covered with liquid so it will not thicken unduly or burn, if
necessary.
The stew is
cooked when the vegetables and meat begin to fall apart.
Then add
flour to thicken (cook flour for at least five minutes to thicken sauce)
Then add the
cream to smooth the sauce.
Serve with
coconut flakes and roasted crushed peanuts and mango chutney and South Asian
pickles.
First, we
boiled the chicken.
After
re-heating the curry I first added two Tbsp. of flour to the curry and after I
stirred that in, I added about ¼ cup of heavy cream to lighten and smooth out
the curry.
This is the recipe I used. When the curry was finished cooking after
about four hours, I put it in the fridge and we got ready for the Summer
Fest. The City closed off Central from
Girard to Washington and so we parked at the Wells Fargo Bank Branch at
Richmond and Central and walked to Girard first to see the stage. We than walked to Scalo at Central and
Carlisle and sat on the patio and rank a glass of Borsao Rosé from Spain and
waited for Debbie and Jeff to arrive. Summer
Fest featured lots of music this year on three separate stages, each rightly ten
blocks apart with booths and activities in between and with most of the retail
shops and restaurants open for business. We said hello to Jay and Paula at Birdland. When Jeff and Debbie arrived, we walked east to
the music stage at Montclaire to hear Max Gomez’ set. 
Then we walked back to Girard and danced and
listened to “Soul Kitchen” play their set.
Then we walked back to Girard and danced and
listened to “Soul Kitchen” play their set.
Finally, around 8:00 we drove to our house and we cooked 1 ½ cups of
rice with a stick of cinnamon and a few cloves.
When Debbie and Jeff arrived around 8:30 p.m. we had gin and tonics and
scotch and sodas and ate some pistachio nuts while the rice cooked.
When the rice finished cooking, we filled pasta
bowls with rice and curry and enjoyed them with onion pickle, a mixed pickle, a
lime pickle and Major Grey’s Mango Chutney.
South Asian
pickles (Hindi: आचार, Urdu: اچار) are made
from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked
in edible oils like sesame oil or brine with many different Indian spices like asafoetida, red chili powder, turmeric, fenugreek, and plenty of salt. Some regions also specialize in
pickling meats and fish. Vegetables can also be combined in pickles to make
mixed vegetable pickle. Some varieties of fruits and vegetables [edit] Recipe
South Asian
mixed pickle, containing lotus root, lemon, carrot, green mango, green chilis,
and other ingredients
The most common
South Asian-style pickles are made from mango and lime. Others include cauliflower, carrot, radish, tomato, onion, pumpkin, palm heart, lotus stem, rose petals, ginger, Indian gooseberry,[1] garlic, green or red chili peppers, kohlrabi, gunda (cordia), kerda, zimikand (purple yam), karonda, karela (bitter melon), jackfruit, mushroom, eggplant, cucumber, and turnip.
At the end of a pleasant evening at around10:00 we
said goodnight.
Bon Appétit
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