This recipe is over 15 years old and is a dinner party staple at my house.
I can’t believe we have reached the final meal in my 30 Days Of Ethnic Eats culinary adventure. I have been from North Vancouver to Mission and all places in between enjoying some of the best restaurants Vancouver has to offer. Japanese, Chinese, Shanghainese, German, Thai, Spanish, Indian, and Italian are just some of the diverse cultures I have explored through their food. Even better I have had some amazing guest join me and share a bit of themselves with me over dinner. Isn’t that what good food is supposed to be, nourishment for our bodies and our souls. It’s been pure pleasure for me and I don’t even mind the 5+ pounds I’ve gained since this series began.
BUT… there is still one more meal to go and for this adventure I’m going to share with you one of my own recipes, Marc’s Chicken Curry. It just so happens that I’m hosting a charity dinner in my condo as part of Annika Reinhardt’s Social Bites #DinnerPartyYVR. As one of 30 Hobby Chefs around the city I opened up my condo to 3 guests I’ve never met before, cooked them a great meal and they paid $35 each for the privilege with all proceeds going to my charity the BC Hospitality Foundation.
Step number one is to go shopping. Step number 2 is to do a little video sharing with you the history of how this recipe came to be. Necessity is the mother of invention.
So now you now how it came to be here are the instructions on how to make it for yourself.
Ingredients:
- 10 chicken thighs
- 2 medium onions, chopped
- 2 apples, diced
- 3 cloves of garlic
- 1 large jar of marinated artichoke hearts, drained
- 2 heaping soups spoons of Patak’s Tandoori curry paste
- 2 cans of coconut milk
Directions:
- Heat skillet to medium high heat and add vegetable oil to coat the bottom
- Add chicken thighs to skillet and brown on both sides
- once chicken is browned on both sides add onions and garlic and cook until onions become tender
- add apple and artichoke hearts, cook until apples become tender
- Mix in Patak’s Tandoori curry paste and stir until it coats all the ingredients in the skillet
- Next add coconut milk and stir
- Stir and cover on the stove for 2 to 3 hours, simmering to reduce the sauce to a thick stew like consistency.
Ok now that dinner is on the stove it’s time to get ready for my guests! Wine a plenty, including a bottle of Devil’s Advocate 2010 from Serendipity Winery and beer from Granville Island Brewing. Gifts of Patak’s product for each guest and to start off the night some Proseco. I think I’m ready!
My guests arrive and the evening begins. Welcome John, Anya and Whitney. Wine is poured, glasses cheer and the aromas are making us all hungry. All that is left is to serve up my Chicken Curry. Large bowls, some brown rice and then heaps of the chicken curry. If I do say so myself, nomnomnom. Once again no leftovers for me 
Throughout the evening we had amazing conversations and I think it’s fair to say I might see all of them again and soon!
So there you have it. Proof that I can cook as well as I eat and that I actually LOVE Patak’s products. I hope you’ve enjoyed following my culinary adventures and perhaps you are inspired to try something new and different. What’s the worst that can happen after all? Who knows you may even like it.
A big thanks to Patak’s for sponsoring the #30DaysOfEthnicEats series. One of my favourite Patak’s products is Tandoori curry paste and here’s a super easy and tasty recipe for Tandoori Chicken using it. Click here to find out just how easy it is to Mix in a Little India in your life!
