So, last night, I made my first Chicken Curry, and I really wish I had started making this a long time ago. Last year, my sister bought me this great set of Indian spices from The Spice Store over on Wells St. in Chicago. In that set was a hot curry powder, which really made this whole dish. The best part was that while it had some great spice and flavorful it wasn't all that hot spicy, which means that you could even load it up with more vegetables and get kids to eat it. (Of course, I take kids to Ethiopian restaurants, so what do I know.)
Anyway, here is the recipe as I made it, but you could add some other vegetables depending on what you like (green beans, peas, garbanzo beans) or replace the chicken with another kind of meat depending on what you have in the house (pork, leftover turkey, lamb).
Remember, I cook for 2 people with leftovers, so you can add or subtract the amount of meat and veggies depending on your numbers. This recipe does make plenty of sauce to go along wtih even more meat and veggies than this calls for.)
Let the pot simmer for at least 30 minutes to let the sauce thicken, flavors combine, and chicken cook all the way through. (If you're using bigger pieces of meat -- like drumsticks, wings, or thighs still on the bone -- let it simmer for at least an hour to cook through and get tender.) Finally, add the potatoes, edamame, and any other vegetables that you're using, and let cook about 10-15 minutes more. Add salt and pepper to taste.
Serve over cooked rice and/or with naan (you can buy this at Trader Joe's or Whole Foods).
And, even better, it heats up really well the next day for leftovers. Enjoy!