Curry ala Asif

This recipe came from my friend Asif. He would cook this spicy Pakistani dish for us on special occasions, when we lived back in Colorado Springs. I've been meaning to post this recipe for years...it's one of my all-time favorite chicken dishes. I cook it about three times a month.

Asif's Red Curry

2 lbs. yellow onions, slivered
3 lbs. roma tomatoes, chopped
3 lbs. turnips, peeled and diced
3 lbs. chicken thighs
2 T. minced garlic
1/4 C. olive oil
1 T. salt
1 T. tumeric
1 t. paprika
1 t. garam masala
1 t. ground red pepper
2 t. chicken bouillon powder
1 C. water
1 cucumber, peeled and seeded
10 fresh mint leaves
1 C. plain Greek yogurt
6 C. steamed Basmati rice
Chopped parsley and mint (garnish)

Heat the olive oil in a large, heavy soup pot. Add the garlic and onions, and cook over medium heat until the onions are very dark. Add the tomatoes, salt, bouillon, tumeric, paprika, garam masala, red pepper, and water. Bring to a boil, then cover and simmer for 15-20 minutes, stirring occasionally.

Stir in the turnips, then lay the chicken over the top. Return to a boil, then reduce heat. Cover and simmer for 20-30 minutes, stirring occasionally, until all is tender.

While the curry is simmering, put the cucumber, mint, and yogurt into a blender. Process until smooth, and refrigerate until needed.

To serve, place about a half cup of rice in a bowl. Ladle the tomato-turnip mixture over the rice, and rest a piece or two of chicken on top. Drizzle with the yogurt sauce, and garnish with chopped fresh parsley or mint. Serve with a chilled sparkling wine and plenty of warm flatbread (naan, if you got it.)

VARIATIONS:
Like it hot? Asif uses almost a tablespoon of red pepper when he cooks this recipe, and the result is probably too hot for most American palettes. One teaspoon gives it a pretty good kick, in my opinion. Add more or less to taste.

On a diet? Use skinless chicken breasts, fat-free yogurt, and reduce the oil to 2 tablespoons. It won't taste as rich, but it'll still be good.

Vegeterian? Skip the chicken, and use vegetable bouillon powder. Resist the urge to replace the chicken with tofu...it doesn't work right.

Vegan? I've never made this one vegan, because I love the yogurt sauce. But I suppose you could use your favorite mint chutney to cool it down a bit, and it would be awesome.

Hate turnips? I've made this recipe with butternut squash, cabbage, carrots, cauliflour, rutabega, parsnips, and pumpkin, and it's pretty good. (Bell peppers, broccoli, potatoes, and celery? Not so much.)