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Momma Told Me: Sometimes simple really is satisfying.
Ever since I was a young girl I've found comfort in
simple dishes full of big flavors. I never went through that 'picky eating' phase, unless you count turning my nose up at fast food happy meals and lunch room pizza. It wasn't that my mother was a culinary genius, or that I was accustomed to eating the finest 4 course spreads money could buy- in fact, our dinners might have seemed quite un-extraordinary to the outside eye looking in. In fact it was the way Momma chose her ingredients, and how each one purposefully shone in a flavor profile that indeed quite spoiled me.
You see real food has a bad wrap for being 'out of reach' and inconvenient- but the truth is, more than ever, the local grocer is a wealth of local, organic, and real ingredients which makes cooking for flavor easier than ever. (I still firmly believe the best chicken breast I ever had was seasoned only with salt and pepper and cooked on a skillet.) You may consider me crazy- but I'd consider you missing out. And that's why the new comfort food isn't exactly a cooking revolution, but a dissection of cooking's roots where flavors can really shine. The New Comfort Food often features natural ingredients that are free of additives, preservatives, antibiotics,, and hormones, as well as mostly local or seasonal ingredients. It's also all about recipes with minimal ingredients that feature quick and easy steps with fast prep time, just like my favorite Homemade Chicken Curry.
A delicious, filling, meal starts with the careful selection of quality ingredients, like Foster Farms local to me California raised
Simply Raised boneless, skinless, breast tenders. Real chicken simply raised with no added hormones or antibiotics, ever. That's something I find comforting, as someone who spends so much time selecting the perfect head of organic cabbage. Why? Because simpler food tastes better? Don't agree, check out my Simple Chicken Curry recipe- made with real curry pastes, prepared at home, from scratch.
In just about 30 minutes, with some fresh vegetables and spices, you can whip up all 3 traditional curry pastes, yellow, green, and red. In the past I had always relied on powder mixes, or boxed meals to make curry at home, but it really is quite simple to choose your own fresh ingredients and prepare these pastes from scratch. Our recipe will give you enough for 2-3 fresh batches of each flavor curry, and lasts in the fridge for 6-8 weeks. With homemade curry pastes on hand you can enjoy a rich, bold, chicken curry at home in just 20 minutes, at any time.
The key to a great curry is actually in the fresh chilies and peppers you choose to use. I always try to infuse local flavors into our meals, because I find it particularly comforting, so we usually go with Serrano and Habanero peppers. Just be sure to handle these bad boys with care and thoroughly scrub your hands and all surfaces after handling and preparing them. They pack some heat!
Gathering and preparing your curry paste ingredients doesn't take long, but there's a fair amount of dicing and mincing. I always find the cut-board work kind of cathartic. I also love the fragrance of fresh cilantro and bell peppers mingling in the air among the minced ginger and garlic. And this is where I tell you to always go with fresh ginger- don't be afraid to experience new ingredients; the fresh flavor profile is always so much more dynamic than anything processed.
You'll actually simmer your curries down into the classic pastes we all know to be the foundation of a good curry. Don't be alarmed if your yellow and green look similar in color- Tumeric will make the yellow curry more vibrant, but (as natural coloring goes) your green will rely more on the bell peppers and cilantro. These homemade pastes pack big flavor and can be added to a simmering pot of fresh coconut milk, veggies, and chicken for
instant comfort anytime.
I'll admit- I'm not a traditionalist when it comes to yellow, green, and red separation. I mix the pastes freely when building my bowls of curry and we rarely ever enjoy one that is identical to the last. The rainbow of supporting vegetable flavors, however remain constant- fresh parsley, onions, peppers, and purple cabbage are a must to truly experience the hearty flavor of this new comfort food.
A great curry features generous chunks of softly simmered chicken- it's not time to skimp so be sure to go bold on all of your supporting ingredients. Playing with textures and big, bold, accents really helps bring the curry to life alongside a steaming helping of fresh Basmati rice. For that extra pop of color keep your cabbage out of the soup and steam it in the microwave just seconds prior to serving.
The new comfort food features simple recipes with intentional ingredients; just like in our simple chicken curry, where each is visible and has a purpose to elevating the dining experience. It's a dish you can almost taste on aromatics alone, a feast for the eyes, and a recipe you can count on to be ready no matter your schedule. Not a curry person? This particular recipe even converted my father, a self professed 'non fan' of curry. That's right- the new comfort food is also universal for every generation of palettes.
The new comfort food features real simple ingredients like Foster Farms antibiotic free, Simply Raised, chicken. It's all about locally sourced, fresh, sometimes seasonal ingredients free of additives, preservatives, antibiotics and hormones. Experience the difference, and explore other
new comfort food recipes, or discover a grocer near you. With the holiday approaching, we can all use a break from the hustle and bustle with a flavorful time out that de-clutters the magic of good food.
Now, tell me, what's your favorite go-to comfort food?
What Daughter Says: Elevate your palette and de-clutter your kitchen, cook with real, simple recipes for a deconstructed flavor profile that truly defines the new comfort food.
Simple Chicken Curry From Scratch
