Currently cooking from The Best Simple Recipes from America’s Test Kitchen

I’m getting tired of coming up with adjectives to describe how good the recipes from this book are. For this one, a tasty curry of chicken (because I couldn’t find turkey cutlets) and potatoes, fill in your own description.

This recipe was ____________ .

Just about anything good you come up with will fit.

You start out by browning chunks of poultry in a large skillet. Once browned, the chicken is set aside while the curry sauce is brought together in the same skillet. An onion is softened first, then a jalapeno, garlic, ginger and curry powder are added. Cubed potatoes and water are stirred into the onion mixture and the whole thing simmers until the potatoes are tender. Finally, the cooked poultry is added back to the pot to warm. To tone down the curry flavor and thicken the sauce a bit, yogurt is stirred in at the end. I followed the recipe recommendation and served the curry over rice.

Besides substituting chicken for the turkey, I made some other slight adjustments. Neither Bryan nor I like fresh ginger very much, so instead of using a tablespoon of the stuff, I only used about a teaspoon. This gave the curry a very, very mild ginger flavor, more of a background note then a punch to the face. I also used half of a jalapeno instead of the whole called for. I’m a wimp when it comes to spicy heat.

While this wasn’t Bryan’s favorite dish out of the book, I really loved it. It was so easy (one skillet!) but really delivered on flavor. You could easily make this vegetarian by leaving out the meat. The dish, served over rice, would still be quite filling. Maybe it was a good thing that Bryan was so-so about the curry; I’ve been happily eating leftovers for lunch all week.