How East Asians Do Curry

There's nothing more homey and stick to your ribs than chicken curry over a big bowl of rice. I've been making this Asian favorite since I could see over the stove (happened just a few weeks ago, in fact; still waiting for my voice to change). This isn't the traditional Indian nor Thai curries that we're used to, but a prepared, Japanese-fied thick paste of "curry flavoring". Even though it's not authentic, it's a great one-stop-shop for a quick curry. You can find it in the Asian island in most supermarkets these days. If not, hit up a Chinese grocer.

Recipe
8 bone-on chicken thighs (around 3 pounds)
1 packet S&B Golden Curry Sauce Mix
1 can coconut cream
1 can sweet peas
1 can low sodium chicken broth
1 large potato
2 large carrots
3 stalks of celery
1/2 large head of cauliflower
1 large onion
1 jalapeño
1 bunch cilantro
1 turn of the pan of canola oil
salt and pepper to taste



First, wash the chicken thighs, remove the skin and pat dry. You're welcome to substitute chicken breast, just chop into large pieces. Chop the onion into thick slices, approximates 1/4 inches thick. Repeat for the celery. Heat a pot on high heat, pour a bit of oil and add the onion and celery slices. Saute on high until the onion starts to caramelize, around 3-5 minutes. Make sure not to burn the veggies. 

Break the curry paste into 8 pieces and throw into the pot; turn down the heat to medium high and stir the curry with the veggies until all the curry melt. Add the chicken stock and coconut cream into the pot; using a wooden spatula, scrape the bottom of the pot to get any of the flavors off the bottom of the pan. Don't scrap too vigorously though, or the liquid will splatter everywhere like I did. 
Turn the stove up to high and bring the contents of the pot to a boil. Drop in the chicken, one piece at a time into the sauce, making sure all the chicken are submerged under the liquid. When the pot boils again, turn down the heat to low, cover with the lid and let simmer for half an hour. While the chicken cooks, peel the carrots and potato, then chop into large pieces. Do the same for the bell peppers and tear off large florets of the half head of cauliflower. My boyfriend likes it hot, so I give him a little something extra and add 2 jalapños. If that's too spicy for your palate, leave it out.



After the chicken has been simmering for 30 minutes, throw all the veggies into the pot. Don't worry if the curry sauce doesn't cover the veggies, they will release water and cook down. Keep the heat on low and cook one more hour, stirring the contents from time to time so it doesn't burn and everyone gets a little time in the curry bath. Be careful not to break apart the veggies while you stir, though. When done, all the veggies in the pot should be soft, to the point of mushiness, and the chicken should reach the falling off the bone state. Drain the can of peas and add to the mix. Roughly chop the cilantro, add to the pot and give it a whirl. This curry stew is best served ladle over some brown rice.
Reflections
I initially only used half the curry paste, but discovered that in such a large stew, I need more punch and put in the rest. I also added some water in addition to the chicken stock for the first time to cut the fat (instead of using only the coconut cream for liquid) and realized that it made the stew a bit watery. It's best to skip the water in the recipe, I found. Near the end, I ended up cooking the stew with the lid off for a while to evaporate off some of the water. This recipe works for beef, lamb, you name it. Also feel free to change up the veggies.