INDIAN CURRY RECIPE (Our lunch for Feb. 10)

LOUISE'S EASY INDIAN CURRY

1-1/4 lb. boneless chicken breast, diced
2 T. peanut oil
4 cloves garlic, minced or smashed
1 c. chopped onion
4 c. chopped vegetables (carrots, peas and potatoes)
1/3 c. chopped fresh sweet red pepper
1 small can chopped chili peppers
1/2 c. chopped cilantro
1 T. garam masala
1 inch grated fresh ginger root
3 c. chicken broth
1 can coconut milk
3 T. yellow curry

Sprinkle chicken with garam masala. Brown in oil, along with garlic and onion. Salt and pepper to taste. Add everything else except the coconut milk, cilantro and curry. Simmer, covered, for about 30 minutes until vegetables are soft. Add coconut milk, cilantro and curry. Simmer for another 15 minutes or so. Serve over fragrant Basmati rice (the kind from the Himalayas that comes in the brown burlap bag).

TOPPINGS FOR CURRY

Set out any of these in separate bowls so people can help themselves to whatever toppings they prefer for their curry:

Peanuts
Unsweetened coconut
Yellow raisins (or any dried fruit)
Plain yogurt
Mango chutney

MANGO CHUTNEY

3 firm green mangoes, cut into chunks
2/3 c. cider vinegar
2/3 c. light brown sugar
1 small fresh red chili, split
1-inch piece of fresh ginger root, grated
1 garlic clove, crushed
5 cardomom seeds, crushed
1 bay leaf
1/2 tsp salt

Put the mango chunks into a pan; add the vinegar and cover. Cook over a low heat for 10 minutes, then stir in the remaining ingredients. Bring to a boil slowly, stirring.

Lower the heat and simmer gently for 30 minutes, until the mixture is syrupy. Leave to cool, then ladle into a hot sterilized jar and cover. Leave to rest for 1 week before serving. (I don't usually wait this long!)