Hybrid Curry

I raided my brother's garden this weekend and the results were magnificent. I came home laden with fresh poblano chiles, garlic, several enormous onions, fingerling potatoes, cucumbers, beets, basil, and a zucchini that's so large it could feed an army. Color me delighted!

Naturally, I went straight to work and put some of the bounty to good use - in this case, the poblanos, onions, garlic and basil. I made a hybrid curry that was as easy to prepare as it was delicious.

Chicken and Poblano Curry:

• 2 tsp. olive oil
• 1 large onion, peeled and sliced
• 4 small cloves of garlic, minced (or 2 large clove)
• 2 large poblano peppers, seeded and sliced
• 1 large jalapeno, seeded and diced
• 1/4 to 1/2 tsp. crushed red pepper flakes, or to taste
  
• pinch of Kosher salt
• some freshly ground black pepper
• 4 small to medium skinless, boneless chicken breasts, sliced into strips
• 1 1/2 tsp. curry powder
• 1/2 tsp. tandoori spice mixture
  
• 1/4 tsp. cayenne pepper
• a handful of toasted cashew nuts
  
• 1 tsp. tamarind date chutney (jarred)
• 1 cup of light coconut milk
• juice of 1/2 lime
• some shredded fresh basil for garnish

Heat the oil over medium-high heat in a large saute pan and when it is hot but not smoking, add the onions, garlic, poblano and jalapeno peppers, a pinch of salt, some freshly ground black pepper and a dash of crushed red pepper flakes, to taste. Stir-fry for approximately 4 to 5 minutes and add the chicken. Continue stir-frying for about 10 minutes or so, until the chicken is opaque and just beginning to color. Add the curry powder, tandoori spice, cayenne pepper, a handful of cashews, stir well to coat and saute for one minute. Add the tamarind date chutney and stir to combine. Add the coconut milk, stir well and allow the mixture to just come to the boil, reduce heat to low, cover and simmer for 10 to 15 minutes. Add the lime juice, stir, taste and adjust the seasoning - adding more of anything you like.

Spoon the curry over some cooked brown rice and top with a generous handful of shredded basil. Serve and enjoy!

As written, this recipe will serve four. I doubt its very authentic, but it sure is delicious! This is a curry which nods at Mexico - the poblanos - and winks at China - the cashews - while tipping its hat to Thailand with the basil. Basically, I threw in whatever was handy and surprisingly, it works. It more than works!

We like to keep things spicy around here and this had just enough heat to make you stand up and take notice - yet not overwhelm. If you're heat-averse, you can certainly cut back on the cayenne and crushed red pepper flakes. Do as you see fit. Whatever you do, don't skip the basil, it really brings the dish together and adds a bright, fresh note that's welcome indeed.

BIG thanks to my bro for all the wonderful produce. Next up I'm tackling that gigantic zucchini ... stay tuned!

Bon appetite!