Indian/Thai Hybrid Curry

Not really sure where this fits in on the curry spectrum, but I quite like it, as has everyone I've made it for.

Serves 4-6.

Ingredients

• 1 can coconut milk
• 1.5 C white rice (Jasmine or Basmati)
• 2-3 chicken breasts, depending on size - cubed
• Alternately, lamb
• Olive oil
• 1/2 yellow onion, chopped
• 2 handfuls of chopped walnuts
• 2-3 handfuls of golden raisins
• 2 Granny Smith apples, chopped
• 1/2 - 3/4 C plain Greek yogurt
• 1/4 - 1/2 C heavy whipping cream
• 1 lime
• Honey to taste
• Green pepper to taste
• 1 TBSP garam masala
• 3+ TBSP madras curry powder
• 2-4 garlic cloves
• Fresh-grated ginger to taste

Instructions

1. In a rice cooker or pot, cook the rice, using the coconut milk with some additional water.
2. In a large pan (this is a one-pan dish, other than the rice; size appropriately), drizzle a generous amount of olive oil, heat to Med-Low.
3. Combine onion, walnuts, apples, and golden raisins; simmer.
4. Prepare the garlic however you want - diced or pressed recommended. Add to the pan.
5. After the walnuts have softened, add the chicken.
6. After a minute or two, add the yogurt and cream. Start on the lower ends of the measurements, but keep the yogurt:cream ratio at >= 1.5:1.
7. Add the green pepper (freshly cracked is best); not more than 1 TSP.
8. Add the garam masala and curry powder. Anything over 5 TBSP starts getting pretty warm. My wife likes 3, I like 4-5.
9. Let it cook down for a while; the consistency should go from runny to thick as it cooks down.
10. Squeeze the lime over it, stir it in.
11. Add the honey to taste; 1-2 TBSP is a good amount.
12. Right before you take it off heat, add in the grated ginger.
13. Serve over the coconut rice.

Notes:

• I get my curry powder from a small Indian food/spice store. If you have a favorite, use it. I've tried Jamaican style, and it didn't work as well.
• If you use lamb, sear it first.
• You can also add some green cardamom, but depending on the asafoetida content of your curry powder, you may not want to, as they can compete.
• The entire recipe is balanced with acidity from the yogurt and lime offsetting the creaminess of the coconut milk and cream, and the sweetness of the honey balancing the acidity. If they aren't in the proper balance, it doesn't work. If you think it's bland, add more acid.

bon appetit