Okay, so I’ve been seeing this “Jenny Curry” thing pop up all over my foodie feeds, and I was like, “What the heck is that?” I’m always up for trying new recipes, especially when they involve a good curry. So, I decided to give it a shot and, you know, document the whole messy process.
Getting Started (aka The Hunt for Ingredients)
First things first, I needed to figure out what actually goes into a Jenny Curry. A quick Google search gave me a bunch of different variations, which is both exciting and mildly annoying. I ended up picking one that seemed doable and had ingredients I could mostly find at my local grocery store. No crazy exotic stuff, thank goodness.
- Chicken: I grabbed some boneless, skinless thighs because they’re usually juicier.
- Onion & Garlic: The usual suspects, always gotta have ’em.
- Ginger: Fresh ginger, because why not? The pre-grated stuff just isn’t the same.
- Spices: This is where it got interesting. Turmeric, cumin, coriander, garam masala… the list went on! I already had most of these in my spice rack. Score!
- Coconut Milk: Full-fat, always. We’re not skimping on flavor here.
- Veggies:I choose potatoes, carrots.
- Chili:For adding a little spicy.
The Cooking Process (aka Controlled Chaos)
Alright, time to actually make this thing. I started by chopping up all the veggies. My knife skills aren’t exactly professional chef level, so things were a little… rustic. But hey, it all gets cooked down anyway, right?
Next, I heated up some oil in my trusty big pot and tossed in the onions. Once they were getting a little soft, I added the garlic and ginger and let that all cook together for a bit. The smell was already amazing.
Then came the chicken. I browned it on all sides, trying not to overcrowd the pot (a lesson I learned the hard way in the past). Once the chicken was looking good, I sprinkled in all those glorious spices. The kitchen started to smell seriously good at this point.
After letting the spices toast for a minute or two, I poured in the coconut milk and added the potatoes and carrots. Brought it all to a simmer, covered the pot, and let it do its thing. This is the part where I usually pace around the kitchen, anxiously waiting.
I added the chili.
The Verdict (aka Did I Actually Make Something Edible?)
After about 30 minutes of simmering, the chicken was cooked through, and the veggies were tender. I gave it a taste and… wow! It was actually really, really good! The flavors were rich and complex, and the coconut milk made it super creamy. I served it over some rice, and it was a total hit.
So, there you have it – my Jenny Curry adventure. It wasn’t perfect, but it was definitely delicious. I’d totally make this again, maybe with a few tweaks here and there. If you’re looking for a new curry recipe to try, give this one a shot! Just be prepared for a little bit of kitchen chaos, and you’ll be golden.
