There’s a specific kind of Chinese American comfort food which you will often find on a menu in San Francisco.
The Chinese version of “Curry” doesn’t really have much to do with the Indian version of same.
Basically, it is meat or tofu served in a curry powder flavored gravy thickened with corn starch.
Mrs Flannestad wanted stew and I wasn’t really feeling like American/European Stew.
Well, Curry is stew, isn’t it? I’ll adapt my Chicken Gumbo recipe and instead of flavoring the ‘gravy’ with ‘Creole Seasoning’, I’ll flavor it with Curry.
Cover a quartered chicken with water and add to the pot some roughly chopped garlic, onion, and ginger. Bring to a simmer, and reduce heat. Cook until the chicken is done. Cool enough to handle, and remove chicken from bones. Chop and reserve meat. Return bones, skin, and cartilage to liquid and continue cooking as time allows, at least an hour.
Mince Garlic, Ginger, and Jalapeno chiles. Make Curry Powder*
In a heavy pot, make a roux, about 1/4 cup vegetable oil (or Ghee) and 1/4 cup flour. Cook flour until it no longer smells like raw flour. Drain
Chop a winter squash and set aside. Chop a Turnip and set aside. Chop some potatoes and set aside. Chop a large onion. Add Minced Garlic, Ginger and Chile to roux. Cook briefly, and add chopped onion. Cook until onion is clear and wilted. Strain solids from stock and pour into roux, stirring vigorously to avoid clumping. When it reaches a simmer, stir in curry powder and check salt level. Add chopped squash, turnips, and potatoes to liquid and cook until vegetables are just about tender. Stir in cooked chicken.
Check seasonings again and serve over rice and garnish with cilantro and yoghurt. It’s better the second day.
1 tsp Whole Coriander Seed
1 tsp Whole Cumin Seed
1 tsp Whole Fennel Seed
1 tsp Whole Fenugreek
1 tsp Whole Brown Mustard Seed
4 Whole Cloves
1 Small Stick Cinnamon, Broken
1/2 tsp White Peppercorns
1/2 tsp Black Peppercorns
3 Whole Chili de Arbol
1 tsp Ground Tumeric
Toast whole spices in a dry pan until fragrant. Grind in Coffee Mill or Spice Grinder. Add Tumeric.