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Humanist technologist. Equality and adventures.

I co-founded Elgg and Known, worked on Medium, and now invest in innovative media startups to support a stronger democracy at Matter.

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Recipe: My go-to chicken curry

Ingredients

  • 1 Onion
  • Ginger
  • 3+ cloves of garlic
  • Hot red peppers (1 or 2 depending on variety and your heat tolerance)
  • Red pepper
  • Chicken (3 or 4 breasts, cubed) or a cubed packet of firm tofu or six hard boiled eggs
  • Vegetable bouillon
  • Soy sauce
  • Cumin powder
  • Coriander power
  • Paprika powder
  • Turmeric powder
  • Curry powder
  • Coconut milk (1 can; try and avoid low fat, and definitely avoid coconut cream)
  • Rice (I prefer wholegrain or basmati)

Takes . Serves 4 servings.

Trying Jonathan LaCour's recipe plugin for Known! This is a real recipe that I cook a lot as an after-work meal.

You might as well start the rice first. Rice cookers work well, but for wholegrain rice you can add two cups of water to one cup of rice, with a little salt, on a medium-low heat, covered, with a little room for steam to escape. Check on it every so often to make sure you haven't run out of water - you don't want the pot to burn. If it's a special occasion, add some turmeric to the rice to turn it yellow!

I learned a version of this from my Oma. This is a slightly simplified recipe, with more readily-available ingredients.

A note on soy sauce: I'm a soy sauce snob. You want to make sure it's the traditionally fermented kind: it tastes so much better. I use Kikkoman's because it's easy to get.

 

Chop the onion, garlic, ginger, hot pepper and red pepper finely, and then process (I use a small blender) until more or less a paste.

Add two teaspoons of each spice, and fry in a generous amount of coconut or canola oil in a deep pan on a medium to high heat. Once you really start to smell the spices, add the blended paste, and fry for three or four minutes (you want the onion in particular to cook; otherwise it'll be bitter).

If you're cooking with chicken, sautee that now, until it's lightly cooked (not too brown).

Add enough water so that the chicken is well-covered. At this point, add a tablespoon of the bouillon (I use Marigold powder, which you can buy on Amazon in the US) and a few drizzles of soy sauce.

Add the can of coconut milk. Turn down to a medium heat.

If you're using the tofu, add that now. If you're using hard boiled eggs (and trust me, it's pretty good), peel and slice them lengthways before adding them.

Let the liquid reduce, stirring every few minutes. Once the liquid has thickened, give it a taste; you may find that you need to add some more bouillon or soy sauce. (Be careful.)

Serve over rice, with sambal and soy sauce to taste.