Simple Chicken Curry

I’d always dreamed of escaping the monotony of my corporate life. So, when the opportunity arose to take a solo trip to India, I jumped at it. The opportunity was quitting my job without notice because they replaced the coffeemaker with a vending machine. It didn’t even sell coffee. Anyways, I imagined myself wandering through bustling markets, meditating in serene temples, finding my inner peace, and getting some coffee.

Instead, I got off at the wrong train station and found myself lost in the dusty town of Kaithal. My expectations of the the towering skyscrapers of New Delhi were replaced by low-slung buildings and narrow streets. But hey, at least I wasn’t stuck in traffic.

As I explored the town, I stumbled upon a peculiar goat. He had a vacant stare that reminded me of my own reflection in the mirror. We became fast friends, and he followed me everywhere. I named him Rowan because he looked a bit like Mr. Bean, but more goaty. He seemed to understand the existential dread that had been plaguing me.

One day, Rowan and I met a kind man named Ajay. He had a missing eye that gave him a pirate-like charm. Ajay told us a hilarious story about losing his eye during a cricket match.

“It was a fateful day,” Ajay began, his missing eye a playful glint in his otherwise serious expression. “The village cricket match was in full swing. I was fielding at the boundary, my eyes glued to the ball as it soared through the air. A particularly fierce shot came my way, a thunderbolt of leather that seemed to defy gravity.”

“As I lunged to catch it, fate intervened. My foot caught in a divot in the ground, sending me tumbling. The ball, true to its fiery nature, struck me right in the eye. The pain was blinding, a searing inferno that seemed to consume my entire head.”

Ajay paused, a wry smile playing on his lips. “The villagers, ever the drama queens, thought I was mortally wounded. They gathered around, wailing and lamenting. I had to reassure them that I was fine, just a little blind in one eye.”

He chuckled. “To this day, they still tease me about my ‘lucky escape’. But I wouldn’t trade it for the world. It’s given me a unique perspective, a reminder to appreciate the things we often take for granted.”

Ajay invited us to his home for dinner. His family prepared a chicken curry that was so delicious, it was like a warm hug for my taste buds. There was just the right amount of spice, and the flavors were perfectly balanced. It was the kind of meal that made you close your eyes and savor every bite.

As I sat there, contentedly full, I realized that maybe I hadn’t found my inner peace. But I had found a goat friend, a good story, and the best chicken curry I’d ever tasted. I wrote down the recipe in the back of a copy of Great Expectations that I carry with me everywhere so I look intelligent. This is that very recipe, or at least what I can make out. It’s a little hard to read after the time I dropped the book in a perpetual stew in Thailand. But that’s a story for another time.

• 2 tbsp neutral oil
• 1 onion, chopped
• 6 cloves garlic, chopped
• 1 thumb-sized piece of fresh ginger, chopped
• 1 small tomato, diced
• 1/2 cup half-and-half
• 1-2 lbs chicken breast or thighs, cut into bite-sized pieces
• 1 tsp sea salt
• 1/4 tsp ground cloves
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 tsp ground mustard seeds
• 1/2 tsp black pepper
• 1 tsp pepper flakes
• chopped cilantro, for garnish

Directions:

1. Sauté Aromatics
   Heat oil in a large skillet over medium-high heat. Add onion, garlic, and ginger. Stir-fry until onion is light caramel brown (4-5 minutes).
   
2. Roast Spices
   Sprinkle spices into the skillet. Stir and let spices roast until aromas change (~1 minute).
   
3. Simmer Tomatoes
   Pour in tomatoes and stir. Simmer uncovered, stirring occasionally, until tomatoes soften, moisture evaporates, and oils appear (~5 minutes).
   
4. Add Cream
   Pour in half-and-half and scrape the bottom of the skillet to deglaze.
   
5. Blend
   Transfer the chunky curry to a blender and puree until slightly curdled and saffron orange-hued.
   
6. Combine
   Return sauce to the skillet and stir in chicken and salt.
   
7. Simmer
   Simmer covered over medium-low heat until chicken is cooked through and no longer pinkish-red (12-15 minutes).
   
8. Serve
   Sprinkle cilantro on top and serve.