Janine’s Curry of the Week

In a large saucepan, add butter, coarsely chopped onions, grated ginger and finely chopped garlic (I said five cloves, but really I use more and so can you!).

Cook on medium-low for about two minutes, and then add all of the dry spices, red pepper flakes and red chilies (omit the red chilies if you don’t like it too spicy).

Allow the spices to create a crust on the onions and let the whole thing turn a crusty golden brown, stirring occasionally (be sure not to let it burn- make sure you have the appropriate heat setting as all stoves are different).

Once the onions and spices are nicely browned and smelling *heavenly*, add the cubed potatoes, tomatoes, water and chicken (cut into bite size pieces). If you add the raw chicken to the mixture after adding the liquids, your chicken will be extremely tender and will take on more of the flavour!

Leave the pot on medium-high heat and let simmer, stirring occasionally for anywhere from 40 minutes to 2 hours. If the liquid gets too low, add more water and let it cook down once more. Like I said, caramelization is a good thing for curries!

I usually let the curry simmer for about an hour. At this point there should be a nice, thick sauce created by the breaking down of the potatoes and the boiling down of the liquids.

For the last five or ten minutes of cooking, add the can of coconut milk (or regular milk if you have an aversion to coconuts). Garnish with chopped cilantro.