Leftover Curry

Because of our local British Pub, we like our thicker curries with mashed potatoes instead of rice, so last night I made a vegetable-chicken curry with mashed redskin potatoes.

Start with chunked chicken and onions, and cook them together until the chicken is cooked through and the onions are sweated. Add chopped carrots sometime at this stage. Once it's all cooked, add the other veggies-- in this case, broccoli and corn. The curry base I use for this is Golden's-- a sweet, mild Japanese curry that comes in blocks like baker's chocolate. For a batch big enough to serve everyone, I used four cubes and a coffee-cup of water, and continued cooking until it was thickened up. The mashed potatoes are just plain-- butter, milk, salt and pepper.

This curry base is easy and rich, not too salty, and thick like gravy-- in fact, over potatoes, it kind of tastes like gravy, too, but with more interest then just a regular brown. It's not a light curry like a thai one; it's closer to a British pub curry, especailly if you shred the chicken. I've used it by itself, and it's a bit salty for that, but it's fantastic with veggies and chicken, and pretty good with mini meatballs.

ps: I apologise for the crappiness of my pictures-- the viewscreen on my camara broke, and these are all taken blind.