Foodstuff: Lo-cal love

I was recently fortunate enough to receive a dinner invitation from beloved longtime local and newly minted columnist for The Aspen Times, Lorenzo Semple. His wife, Sheridan, and he hosted an Aspen Times team party at their home, and I contributed a misshapen sourdough boule. 

Guests enjoyed bacon-wrapped apps, sparkling wine, and sparkier conversation, which ranged from literature to music to gardening, with a bit of Aspen history thrown in. But the star of the show was a chicken curry as the main course, which I enjoyed seated outside on an original chairlift from Olympic Bowl, converted to create a perfect patio perch. 

This recipe is from the online website Cooking Classy, and while Lo demurred about it being very basic, the results were exceptional and exceptionally good for feeding a crowd. Chef’s kiss!

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Chicken Curry

Serves 4

Spice Blend

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1 ½ teaspoon ground coriander

1 tsp. ground cumin

½ tsp. turmeric

½ tsp. fennel seeds, crushed in a small bag with a meat mallet

½ tsp. ground cinnamon

½ tsp. ground black pepper

¼ tsp. ground mustard

¼ tsp. ground cloves

Curry

2 tablespoon olive oil

1 small yellow onion, chopped (approximately 1 cup)

4 garlic cloves, minced

1 tbsp. peeled and minced fresh ginger

1 cup low-sodium chicken broth

¾ cup canned diced tomatoes, drained, or peeled, seeded, diced fresh tomatoes 

Salt to taste

Cayenne pepper to taste

1 ½ lbs. boneless, skinless chicken breasts, diced into one-inch cubes*

1 tsp. cornstarch mixed with 2 tsp. water (optional)

⅓ cup heavy cream

2 tbsp. chopped cilantro

In a small mixing bowl, whisk together all of the spices for the spice blend, and set aside.

Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onion and sauté until slightly golden brown, about four to six minutes. Add garlic and ginger; sauté 30 seconds more. Add spice blend and sauté 30 seconds.

Pour in chicken broth and tomatoes and bring to a boil, then reduce heat to medium-low, cover, and simmer for five minutes. Pour the mixture into a blender**, then cover it with the lid and remove the lid insert, covering the opening with a clean, folded kitchen rag. Blend the mixture until well pureed and smooth, then return to the skillet and heat the skillet over medium-high heat. 

Season the sauce with salt and cayenne pepper (start with about ½ tsp. salt and a few dashes of cayenne, adding more to taste), then add the chicken. Bring to a simmer, then reduce heat to medium-low. Cover the skillet with the lid and simmer until the chicken has cooked through, stirring occasionally, about eight to 12 minutes.

During the last minute of cooking, stir in the cornstarch and water slurry, if desired, to thicken the sauce slightly, or thin with a little chicken broth if needed.

Stir in cream,*** then serve warm with cilantro over basmati rice. 

Cook’s Notes

*Lo seasoned the chicken with a bit of garam masala, and then grilled it before adding it to the sauce. 

**Lo used an immersion blender rather than a blender. 

***Coconut milk and smoked paprika were added as a final step. 

The curry was served with all the fixings — a nod to Lo’s mom, Joyce, who he said used to serve chicken curry to her guests alongside chutney, yellow raisins, toasted coconut, cilantro, and chopped scallions. 

Over dessert, Lo and I enjoyed dissecting the dinner in detail. While I always follow a recipe, at least the first time around, he loves a good riff. He told me, “Women who follow recipes hate the Grateful Dead.” After nearly doing a spit take from laughter, I admitted he’s not wrong. He wore his Hedley & Bennett dancing bear apron while preparing our meal, and that’s a mental image I soon won’t forget from a most memorable feast with friends.

Katherine Roberts is a mid-Valley based writer and marketing professional who hopes she did justice to her fellow co-columnists (Thanks, Lo and Sheridan!). Roberts can be reached via her marketing and communications firm, Carington Creative, at katherine@caringtoncreative.com.