I prefer the curry blocks over the curry paste, personally. I don't really have any recipes to share, but yours sounds delicious!

I got this one from Saveur mag a while ago... I normally leave the apple out. Hope you like it as much as we do!


Wafuu Curry

3 cups chicken stock
1 tablespoon canola or peanut oil
1 pound boneless, skinless chicken thighs
Salt and freshly ground black pepper
3 tablespoons butter
1 teaspoon finely chopped fresh ginger
1 medium yellow onion, 1/2 finely chopped, 1/2 cut into 1” pieces
1 garlic clove, finely chopped
3 tablespoons flour
2 tablespoons curry powder
2 tablespoons crushed tomatoes
1 dried bay leaf
1 medium carrot, peeled and cut crosswise into 1/2" rounds
1 medium russet potato, peeled and cut into 1” chunks
1 small fuji apple, peeled, cored and coarsely grated
1 teaspoon honey
1 tablespoons soy sauce
Steamed short-grain white rice

Bring the chicken stock to a simmer in a medium pot over medium-high heat; reduce heat to medium-low to maintain a simmer. Meanwhile, heat the oil in a large skillet over high heat. Season the chicken thighs all over with salt and pepper to taste, add to the skillet, and cook turning frequently, until deep golden brown on all sides, about 4 minutes. Remove the skillet from the heat, transfer the chicken to a large plate, and set aside.

Return the skillet to medium-high heat and melt the butter. Add the ginger and chopped onions, and garlic and cook, stirring often to scrape up and browned bits, until the onions are translucent, about 3 minutes. Sprinkle in the flour and cook, stirring constantly, until the mixture is evenly browned, about 2 minutes. Add the curry powder and the tomatoes, stir well to combine, and remove the skillet from the heat. Add 1/2 cup of hot chicken stock and whisk vigorously to combine, scraping up browned bits from the bottom of the skillet. (The browned bits will contribute greatly to the taste and color of this dish.) Whisk the curry mixture into the pot of simmering chicken stock, and then add the reserved brown chicken thighs, onion pieces, bay leaf, carrots and potatoes. Bring the curry to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thickened and vegetables are tender, about 30 minutes.

Add the apples, honey, soy sauce and salt to taste to the curry and stir well to combine. Cook the curry, stirring occasionally, over medium-low heat, until the flavors meld, about 5 minutes more. Serve the curry with steamed short grain rice.

Serves 4

My favorite thing to do with curry is leave it out of the recipe!!

LOL!!! I used to feel the same until I found one I liked.

Great recipes guys, I'll be sure to try them.