Thursday, June 19, 2008

Chicken Curry

Chicken Curry -- a cheap, nutritious, and delicious meal.

Get you a package of (organically-grown) chicken legs. Put 'em in a kettle with just enough water to cover.

Boil until that white scum stuff comes to the top. Skim it off, cover the pot, and simmer for an hour. The meat should be just about, but not quite falling off the bones. Put the meat and soup in another pot.

Rinse out the kettle and heat a couple tbsps of oil in it. Chop a yellow onion and sautee it until it's clear.

Add two tbsps of curry powder. Any kind is good, but I like Bolst's medium from India. Moisten the onion with a little soup if the bottom of the kettle dries out too much. Cook for a couple minutes, then add some more soup.

Add a chopped large carrot and a chopped, unpeeled large potato. Shred the chicken meat and throw that in. Add as much soup as personal preference dictates. Add salt and (importanta) cayenne to taste. I use about 1/8 to 1/4 tsp of cayenne. Just remember, once it's in, you can't take it out.

Simmer for an hour and serve on steamed white rice. Top with anything your heart desires; possibilities include raisins, salt peanuts, cashews, bananas, plantains, chutney, etc., etc., etc.

Eat. Enjoy.


Then just leave out the chicken, and use a vegetarian bouillon or vegetable stock. Trader Joe sells a pretty good one.

I respect and admire the vegetarian lifestyle, which continues to gain adherents daily. However, I could not live without chicken soup, one of the most nutritious and versatile foods known to the human race, and since I need to cook chicken meat to get the soup, I figure I might as well eat the meat too.

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