Personally, I love curry. I make it with coconut milk (the light canned one, or coconut milk that is sold next to soy milk in the dairy section of the supermarket) to accommodate my milk intolerance and enjoy it often.
Many people serve curry over rice customarily, and I do like it with brown rice--it's kind of a New Age standard meal. But in Asia it is quite common to come across curry with potatoes. If you drop by the Bangkok Cafe on Speedway in Tucson you will find that their mild yellow curry dish comes with potatoes.
So I was happy to see a lovely curry dish in the recent issue of the magazine from the Cooking Club of America, which is not only easy to make but tasty for two people, if you are cooking for two some evening. Curry dishes tend to be luscious and savory, and this chicken dish will not disappoint.
For dessert I would recommend a fruit dish, as well as a light rose wine to accompany dinner.
CURRIED CHICKEN THIGHS WITH TOMATOES, POTATOES AND PEAS
From the Cooking Club of America
2 teaspoons olive oil
4 bone-in chicken thighs with skin removed, at room temperature
1-1/2 cups peeled, cubed Yukon Gold potatoes
1 can diced tomatoes, 14-1/2 ounces
1/2 cup light coconut milk
2 teaspoons curry powder
1/2 teaspoon ground cumin
1/4 teaspoon grated fresh ginger
1/4 teaspoon salt
1 cup frozen green peas
2 Tablespoons chopped fresh cilantro
Heat a large skillet over medium heat until it is hot enough to brown the chicken pieces in the olive oil. Brown on both sides for about 4 minutes on each side, turning once.
Add all the remaining ingredients except the peas and cilantro. Bring the mixture to a boil and then lower the heat to medium-low. Cover and simmer for 12 minutes.
Uncover the skillet and add the peas. Cook uncovered for 8-12 minutes, or until the chicken is no longer pink in the center and vegetables are tender. Garnish with the cilantro and serve.
New potatoes could be used in place of Yukon Gold potatoes in this dish, by the way--any of the waxy, firm potatoes that keep their texture while cooking. If you are enamored of the baby potatoes that are showing up on the supermarket shelves, as I have noticed them at Sprouts and Safeway in Tucson, they would be really easy to add in. The smallest of the baby potatoes do not need peeling or dicing at all.