Golden Curry Recipe
My family is from India and Pakistan, so our flavours and heat levels are a derrative of those spice-and-heat loving cultures. My mom makes a hearty and healthy vegetable curry with cauliflower, potato, and carrots while my aunts are known for their in-your- face spicy beef curry. As for me, I like to make Thai curries at home by my new fave is this golden curry that is mild yet full of flavour.
- 12 chicken thighs (diced)
- 2 cups diced onions
- 2 cups diced carrots
- 2 cups sliced mushrooms
- 3 Tablespoons canola oil
- 3 cups chicken stock
- 4 teaspoons curry powder (I used 1 tsp hot Balinese curry powder and 3 tsp regular curry powder)
- 4 teaspoons fresh coriander/cilantro
- Salt and pepper to taste
Heat large cast iron pot or deep sided frying pan on medium-high heat. Add oil and chicken and 1 teaspoon of salt and cook for 8 minutes, stirring occasionally. Add onions and cook for 2 minutes, stirring to combine.
Add mushrooms and cook for 2 minutes, stirring to combine. Add carrots and potatoes and curry powder and stir until all ingredients are evenly coated with curry seasoning.
Add chicken stock and stir, scraping up any brown bits stuck to bottom of pot. Lower heat and simmer covered for 20 minutes. Garnish with coriander and serve with rice or bread.