This tasty curry dish can be made Any number of ways, and is a nutritionally complete meal. It can be made in a cast iron Dutch oven over a campfire, or at home in a crockpot, or in a portable slow cooker such as the Rockpot, or in a fast cooker or “Instant Cooker.”

Curry Started in the Southwest

Why curry in the Southwest? Because curry as we know it today has it’s origins here! The original word itself is from India, but the condiment that we call curry today owes it’s existence to the descendants of the humble (but fiery) chiltepen that grow wild in the hills west of Tumacacori, Arizona. Site also of one of the missions founded by Father Kino.

The Columbian Interchange

Wikipedia tells us that: “… a first step in the creation of curry was the arrival in India of spicy hot chili peppers, along with other ingredients such as tomatoes and potatoes.” This was part of the Columbian interchange, which we touched on briefly in our article on turmeric. The 1500’s were a time of great exchange of crop plants between the Old World and the New World. (A number of weedy invasive species too, but let’s stay positive.)

 

Many types of curry exist around the globe today. In India, the spices for curry are fried in oil or ghee (clarified butter) to create a paste, and then combined with a water-based broth, or sometimes with milk, or coconut milk. But in China and Korea today, curries are generally water broth based. In Southeast Asia, curries are usually made with coconut milk. Some curry dishes are an entirely new invention, such as “chicken tikka masala,” created by Bangladeshi restaurants in Britain in the 20th century.

Word Nerd Shares

The word curry is derived from kaṟi, found in south Indian languages, and meaning in general, “sauce” or “relish for rice.” “Kaṟi” is described in a 17th century Portuguese cookbook as a “spice blend … called kari podi or curry powder.” The first appearance in its anglicised form (currey) was in Hannah Glasse’s 1747 book The Art of Cookery Made Plain and Easy.

 

Warm Curry in the Cold Winter

Since it is cold outside, lets warm up the house with cooking. But if you are a homesteader, the shorter days of winter may mean that there is not enough daylight to get everything done. I like to make this in my newly acquired and entirely awesome Rockpot. But you can use in a crock pot, a Dutch oven over a camp fire, or an “instant cooker,” such as the “Instapot.”

This can be a one pot meal, or it can be served over rice. It can be made paleo or keto by serving over “cauliflower rice.” You could even make it with tofu cubes if you aren’t sensitive to soy and don’t mind eating such hormone disruptors.

Southwest Chicken Curry

This is one where the ingredients are already all in our “cantry,” and I just grab them off the shelf.  I have added a “translation,” for using fresh or frozen ingredients.  This amount serves two hungry, hard-working homesteaders.  Rarely do we have leftovers.

Ingredients

1 pint jar = 1 pound boneless skinless chicken meat = thighs, or breast
1 pint jar opo squash = 2 medium summer squash cut in 1 inch chunks
1 pint jar = 2 cups chicken stock
1 /4 cup dehydrated onion = 1 large onion, diced
1 cup dried lentils
1 - 15-ounce can full fat coconut milk

Spices

2 tablespoons cooking oil, rendered beef fat, bacon grease, ghee, or butter 
3 cloves minced garlic, or 2 Tablespoons garlic powder
2-inch piece minced fresh ginger, or 1 teaspoon dried
1 tablespoons garam masala or other curry powder
2 teaspoons ground turmeric
1 /4 teaspoon crushed red pepper flakes or cayenne pepper
1 /2 teaspoon ground black pepper (yes, also – it is a different flavor note)
optional: 1 teaspoon salt

Instructions

Step 1.  Place oil in the bottom of the pot and add the spices. Ideally heat and blend them for a more robust flavor.

Step 2. Place the lentils and the rest of the ingredients into the pot. You can stir now, but you will want to be sure that the lentils are submerged in liquid.

Step 3. Cook. 

In a Rockpot, this should be ready in 4 hours. If the chicken is frozen, then plan on 6 hours. If you wish, you can place cooked rice, or some vegetable such as cauliflower rice or broccoli in one of the inner pans so that they are warm and ready when your meal is.

In a crock pot – set on medium heat, and this should be ready in 4 to 6 hours.

In and Instant cooker, seal and set on pot high pressure for 11 minutes. If you are using frozen chicken, add 5 minutes. Once the 11-minute timer goes off, let sit 5 minutes before venting.  If needed, shred chicken with two forks.

Optionally serve over rice or cauliflower rice.

Rockpot?

I have been sharing about this device on TikTok.  If you would like to learn more – here is their website.  If you have heard about them and were waiting to buy one – why wait any longer?  Here is a nice 10 (ten) percent off coupon from our SAVORTHESW home to yours.

Thanks for reading
The Savorists

Our Books

If you wish to order both of these wonderful books – be sure to hit the special orders image.  There are also discounts for payment by check and volume purchases.

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Father Kino’s Herbs

Only a few copies of this out-of-print, and award winning Southwestern book are still available. Father Kino’s Herbs: Growing and Using Them Today  

The review says:

“Award-winning garden writer Dr. Jacqueline A. Soule has pulled together a fascinating book on the life of Father Eusebio Francisco Kino and some of the plants that he brought to Southern Arizona and northwestern Sonora, and area called the Pimeria Alta.”

This link is to our sales site. The profits from the sale go to the local Horticulture Therapy non-profit Tierra del Sol Institute.  We hope you will help support this great Southwest non-profit!

Honey Cookbook!

May we suggest our dandy little cookbook?   Christmas is coming 😉

Using Honey in New and Savory Ways offers 36 pages of tips for using honey in your cooking, as well as in all manner of dishes.

We hope you will help support some local Southwest folks!
From the review:
“Honey is for more than desserts – and this book can help! Using honey in cooking savory dishes helps engage all your taste buds and adds a layer of added flavor to everyday dishes – plus holiday fare.”

Beekeeper?  We offer volume discounts – because if you sell honey in local markets you might want to offer some of these books as well.

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Disclaimer

The authors of this website have researched the edibility of the materials we discuss, however, humans vary in their ability to tolerate different foods, drinks, and herbs. Individuals consuming flowers, plants, animals or derivatives mentioned in this blog do so entirely at their own risk. The authors on this site cannot be held responsible for any adverse reaction. In case of doubt please consult your medical practitioner.