Quartier Latin Club Curry
A robust and flavorful curry, reminiscent of the communal spirit and diverse personalities found within the Quarter Latin Clubhouse. This dish offers a comforting warmth, much like the friendships forged amidst the club's vibrant chaos. It’s hearty and satisfying, perfect for fueling intellectual discussions or an afternoon of passionate debate, bringing everyone together.
Directions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat.
- 2
Add chopped onion and cook until softened, about 5-7 minutes.
- 3
Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
- 4
Add chicken pieces and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes.
- 5
Stir in curry powder, ground cumin, and turmeric. Cook for 1 minute, stirring constantly, until spices are fragrant.
- 6
Pour in diced tomatoes, coconut milk, and chicken broth. Bring the mixture to a gentle simmer.
- 7
Add diced potato. Reduce heat to low, cover, and simmer for 20-25 minutes, or until potatoes are tender.
- 8
Stir in frozen peas and cook for an additional 3-5 minutes, until heated through.
- 9
Taste and adjust seasoning if necessary. Remove from heat.
- 10
Serve hot over cooked white rice, garnished with fresh chopped cilantro.