I’ve fooled around with cooking curries for several years now. I’m never quite content with whatever version I’ve created and inevitably tweak it somehow. Not long ago I hit on a combination that may represent my best effort yet, so I’ve decided to write this recipe down and share it.
First off, this curry contains chicken and chicken bullion, so it’s not something that vegans or vegetarians would be eating. I’ve experimented with a number of different beans and legumes, and I find toor dal to be both tasty and very well tolerated as far as avoiding the not-uncommon GI “issues” associated with many sorts of beans. Only late in life did I learn the term “pulse” along with bean and legume. Toor dal is a split pulse, and for further reading on the subject I found THIS PAGE to be quite helpful.
1. One chicken breast. I use frozen from Costco, so I thaw one breast in the refrigerator overnight.
2. 100 grams toor dal. I soak mine in water overnight, though I understand one does not have to.
3. 100 grams bulgur. I like coarse bulgur, so I usually use #4.
4. Coconut milk.
5. 4 grams Curry powder
6. 7 grams MSG
7. Two spoonfuls (about two tablespoonfuls) Chicken Bullion. I use a ~paste~ bullion, so I’m not sure how to adjust for powder or cubed bullion.
8. 4 grams Red pepper flakes.
9. One spoonful (tablespoonful) Peanut butter
10. Soy milk (0ptional)
11. One half onion, diced. (Optional)
Soak 100 grams toor dal overnight in water. Rinse well in a colander and add to a crock pot. Add 100 grams dried bulgur, curry powder, MSG, red pepper flakes, chicken bullion, and peanut butter. I consider the peanut butter to be the “secret ingredient” in this recipe. Add one half diced onion, if desired. Cut the chicken breast into small chunks, perhaps a centimeter across, and add to the crock pot. Cover with coconut milk. Cook on the lowest crock pot setting for 3 hours, stirring occasionally. If the mixture becomes too thick, feel free to add a bit of soy milk. The soy milk I use is sweetened, and as such adds a nice counterbalance to the savory nature of the curry.