My sisters and I got used to hearing this phrase from our mom, “today I just want a nice pot of chicken curry with a coca-cola” except she would say this every few days like it was the first time each time…love you, Mom! Talk about comfort food, there is just something so comforting about the aromas of blended spices that form curry especially after a long, hard day. I became so used to it that now the fragrance gives me a feeling of being at home, feeling relaxed and content.

I used to have a few blends of curry from South Africa but I ran out (crying emoji). I have been relegated to using what’s available at our supermarket and have been pleasantly surprised at the quality and selection. It should be noted that curry is a blend of various spices which can be sold as a blend or you can make your own with the components that make up a basic curry, whether that be yellow, red, green, etc. My mom always uses a yellow blend plus a little bit of red called “mother-in-law masala” which is very spicy, traditionally used to limit visits from the mother in law. Thankfully I don’t have to use it for that reason. Shout out to my mother-in-love!

Anyway, this recipe uses a blend of spices but yellow curry can be used by itself if you don’t have a red curry on hand. The flavors are enhanced with using dark meat chicken with the bone-in as they hold the flavors better and provide a juicier bite. This recipe also comes together very quickly which makes it even more enjoyable. It is best paired with basmati or jasmine rice and yes, a cola-cola!

Serves 4-6

Ingredients

8 chicken thighs cut in half, trimmed of fat

3 garlic cloves

1 “thumb” of fresh ginger (about 2 tbsp)

2 tbsp coconut oil or extra virgin olive oil

1/2 large onion, chopped

1 tsp garam masala

2 tsp yellow curry powder

1 tsp ground black pepper

1-2 tsp salt (adjust to taste)

1 cinnamon stick

2 bay leaves

1 cup frozen peas and carrots

1 russet potato, chopped to 1″ pieces

1 cup water

1 tbsp chopped cilantro, for garnish

Instructions

1. Grind together the ginger and garlic using a mortar and pestle, or mince both the ginger and garlic together.
2. Sauté onions in oil in a large pot on medium high heat until translucent, then stir in ginger, garlic and spices until fragrant.
3. Add chicken to the pot and stir until coated with the seasonings for about 2-3 min then add salt, pepper.
4. Pour in the water to deglaze the pan, scraping the bits on the bottom. Add in cinnamon stick and bay leaves.
5. Turn the heat to medium low and cover for about 15 minutes, stopping to stir about every 5 minutes.
6. Add in the diced potato and close the lid for another 10 minutes for the potato to soften.
7. When the potato is almost done, add in the peas and carrots. After 2 minutes they should have softened and the curry is complete.
8. Remove the bay leaves and cinnamon stick before serving. Top with chopped cilantro.