This recipe is a standard in our house and finds its way to our table twice a month on average. It's a great meal when entertaining and it makes great left overs too.
2 chicken breasts
14 oz (one package) extra firm tofu
1 medium onion, chopped
3 carrots, chopped
2 medium potatoes, chopped
1/2 cup frozen peas
3+ tsp yellow curry powder
1/2 tsp cumin
1 tsp grated fresh ginger or 2 tsp powdered
1/2 tsp coriander (optional)
1/4 tsp allspice (optional)
1/4 garam marsala (optional)
1 can coconut milk
1/2 cup plain yogurt (optional)
1. Heat empty pan over medium heat. If using chicken, cut into cubes and sauté over medium high heat in a tablespoon of oil, half of the ginger, 1/2 teaspoon cumin, 1 teaspoon yellow curry powder, and garlic salt to taste until edges are slightly browned. Set aside in a small bowl.
If using tofu, drain and dry with a clean kitchen towel to get most of the moisture out. Cut in to half-inch 'cube-sticks'. Prepare 1/3 cup water + 1 teaspoon curry powder + 1/2 teaspoon cumin + half the ginger + 1/2 teaspoon garlic salt, stir. Place tofu in dry pan and cook off more moisture until edges turn a light golden color. Give 1/3 cup prepared curry mixture a quick stir and pour over tofu and sauté until all the water is evaporated. Add a tablespoon of olive oil, turn heat up to medium high and sauté until thoroughly browned (about 10 more minutes). Set aside in a small bowl.
2. Add another tablespoon olive oil to the hot pan and sauté remaining ginger (if using fresh) and onions for about five minutes. Add carrots, sauté for a couple minutes, then potatoes, sauté, then peas and sprinkle with another 2-3 more teaspoons of curry powder, ginger (if using powdered), coriander, allspice, and Garam Marsala. Sauté for three or four more minutes.
3. Cover with just enough water to cover the veggies. Cover pan and simmer for 12 minutes or until potatoes are tender. Turn off heat. Stir in chicken or tofu, then coconut milk and yogurt. Cover and let sit for at least 20 minutes before serving (to allow the flavors meld). Serve over cooked jasmine or basmati rice and garnish with cilantro.