Just the same?

Dear Reader, did I ever tell you what a disproportionately large stretch of my culinary life – in relation to any other cooking ventures - I spent trying to make up a decent curry? The keyword here is ‘trying’ because I unfailingly ended up with yet another disappointment. So far, nothing remotely noteworthy, let alone praiseworthy. Truth be told, I might be not the most skillful and imaginative curry cook. How do I know it, you might ask. Be my confidant(e), Dear Reader; listen up.

I intend to tell you (briefly) about Luke. Simply put, he leaves me no chance to best him in the kitchen when it comes to curry. This is also how I figured I am hopeless with it. Or just not that good.

Luke is one of my favourite persons in the world; an entartaining, self-contained, respectable American. Luke cooks unrivalled curries; ‘Crime and Punishment’ and ‘Harry Potter’ equally excite him.

I asked Luke the other day – why curries? With no hesitation on his part, this was his modest answer: “I tried it. I liked it. I am good at it.’ Or something along these lines. Clearly, he is very knowledgeable, this Luke. His curries – succulent, delectable, luscious, juicy, slow-cooked, spiced-to-perfection, HONEST curries – make me oblivious of the external world and also of my existentional crisis, such as, ‘Why can’t I cook just the same?’ Such is the power of a good food, I must confess. Anyway, while some grind away at laws of curry nature, the others do not seem to bother much – they just make it. Oh.

Needless to say, I am not very happy to relay to you such unflattering facts about myself, what with my continuous inability to reproduce a WOW-inducing curry. After all, it is not a rocket science, yes?

Dear Reader, finally - I might be on to something. Namely, I made a simple Thai curry dish a few days back which I am really not ashamed to mention. Now, this is not to say I’ll ever go even with Luke, a real natural, but this is just to tell – I might as well do it.

Chicken Curry with Dried Apricots

This curry dish has taken up its residency in my to-cook list since summer this year. Back in Moscow, I used to work with British people; and this nation's take on curries is well documented - I can testify. (And still, Luke from Pennsylvania and his curries stand out). This is a close-up version of a curry dish I once tried in a British home in Moscow.

(Slightly adapted from epicurious.com)

2 Tsp olive oil
½ cup finely chopped shallots
2 gloves of garlic, finely chopped too
1 Tsp minced peeled fresh ginger
1 pound chicken fillets, cut in moderately small chunks
½ cup dried apricots, diced
2 Tsp mango chutney
1 Tsp Thai red curry paste
400 ml unsweetened coconut milk
Salt and pepper to taste
¾ chopped fresh cilantro, without stems

Yields 6 servings

The method is very straightforward and simple.

Heat olive oil in a large heavy skillet over medium heat. Add chopped shallots and garlic and saute until golden brown, about 5 mins. Stir in red curry paste and ginger and cook 1 minute. Add cut in chunks chicken fillets and saute until cooked through, approxiamtely 7 mins. Put chicken in a bowl (with tongs).
Add unsweetened coconut milk and diced dried apricots to skillet and boil uncovered over medium-low heat until mixture is reduced to 2 cups, about 15-20 mins or even a bit more. Add mango chutney and ½ cup cilantro, mix in. Return cooked chicken to skillet. Season with salt and pepper to taste. Stir well. Garnish with remaining ¼ cup fresh cilantro.
Serve with basmati rice, or indian bread, or steamed vegetables. What's more, you can substitute chicken for other kinds of poultry or meat, or even go vegetarian. I especially like to sop up gravy-like juices from my plate with a piece of country bread. Possibilities are countless; pleasure is unlimited.

Still, could I possibly cook just the same?