Food: CHEFS’ Table – CURRY CUP challenge

FOR CURRY LOVERS ONLY.  Here’s something that may pique your interest if you live in Vancouver.  currycup1For those not able to attend,  I’ve posted one of my Indian curry recipes below.

CHEFS Confirmed for 3rd Annual Curry Cup

[Vancouver, BC] On March 7, 2016, the *Chefs’ Table Society of BC’s third annual Curry Cup returns to Heritage Hall, 3102 Main St., Vancouver from 6:30 pm to 9:30 pm.

Each ticket includes samples of curry from all the teams (listed below); wine from Evolve Cellars, beer from R&B Brewing, alcoholic & non-alcoholic drink samples created by Lauren Mote, and an entertaining evening.

For many chefs and their brigades, curry is the ultimate family-style meal, the proud product of a cook’s cultural heritage.

Photo: d. king
Photo: d. king (my recipe below)

This year’s COMPETING CHEFS will present their version of a Curry dish:

Last year’s winner, Rob Ratcliffe, Hawksworth Restaurant, will be back this year but this time as a judge, along with Sonia Beeksma, Global BC, Meeru Dhalwala, Vij’sMy ShantiRangoli, Barbara- Jo McIntosh, Barbara -Jo’s Books to Cooks, and Mijune Pak, Follow Me Foodie.

Emcee for the evening is once again Vancouver’s “Man About Town” Fred Lee.

Proceeds from the event go to support Growing Chefs, an organization that teaches children how to grow and cook their own food.

Tickets, $60 (+ taxes & fees), are now on sale and moving quickly. Get yours here.  The first 80 tickets purchased will also receive a Chefs’ Table Society of BC organic cotton tote bag (to be picked up at the Curry Cup).

About the Chefs’ Table Society:

*The Chefs’ Table Society of British Columbia is a non-profit society comprised of BC’s leading chefs and culinary professionals. It is a chef-administered, province-wide collaborative dedicated to creating a foundation for the exchange of information between culinary professionals. The Society supports innovative and sustainable programs that will inspire, educate and nurture BC chefs, producers and the local food industry. The Chefs’ Table Society secures apprenticeships for and bestows bursaries to emerging local chefs and also finances culinary education programs in BC schools. For more information or to become a member visit

Not to worry, we all love curry especially those on the jury.
Not to worry, we all love curry especially those on the jury who are in no hurry (because they want to keep sampling….just to make sure).

Oh; I’m also a poet, but I bet you already know it (or a rapper – ha, ha goofing around)

What I’m not is an official judge of this CC, however my consolation prize is to be a judge of an upcoming new annual Barn Burner BBQ (yeah; bring it on!) event.  I’ll tell you about that later.  In the meantime….

My “crazy for curry” Indian recipe

CooKing – Crazy for Curry

It’s been too long since I made an Indian curry. curry3Now that I have I won’t leave it so long until the next time.  Kind of crazy because curries are one of my favourite foods.

This recipe from scratch comes courtesy (sort of) from a friend’s grandmother who was from England and lived in India for many years.  When I used to visit her she always fed me this amazing curry and I always wanted her recipe.  Only thing was she didn’t have one.  So I asked her to invite me over the next time she made it and I sat and watched and copied down everything she put into it.  This is the way I work sometimes.

A lot of the spices you might already have.  If not, buy them and you’ll be using them over and over again.  Plus these are so beneficial (especially turmeric) for you health wise.

Chicken Currycurry4Chicken (either 1 medium chicken, disjointed with the skin removed, or boneless chicken pieces).

Two medium size russet potatoes (cut into bite size cubes)

3 Tbsp. organic coconut oil

3 medium onions (finely sliced – they boil down)

1 tsp. Himalayan salt

1 tsp. powdered ginger

1 tsp. cayenne pepper

1 tsp. paprika

1 tsp. coriander

1 tsp. curry powder

1 tsp. turmeric

½ tsp. allspice

½ tsp. dried mustard


Juice from ½ squeezed lemon

3 Tbsp. plain greek yogurt

2 Tbsp. ketchup

  • Season dry chicken with dry spices (mix of lemon pepper, masala curry powder & everyday seasoning). Rub all over chicken.
  • Brown chicken with a bit of coconut oil in an oven-proof skillet. Sauté on all sides until nicely browned & remove from pan.
  • Next, in the same skillet heat the 3 Tbsp. of oil & sauté the onions until slightly brown.
  • Mix all ingredients (omitting the lemon juice, yogurt & ketchup) with half vinegar & half cold water to form a paste. About 4 tsp. of each (not too thick but not watery).
  • Drop paste into skillet with onions & fry gently for 5 minutes, stirring over medium heat.
  • Place cut up (already browned) chicken pieces in skillet with the potatoes & stir to prevent sticking.
  • Add 2 cups of hot water or *chicken stock (I prefer using stock) and simmer with lid on and cook until tender. At least 30 minutes. Do not let liquid dry out – if so then add more water.
  • When cooked through add the lemon juice, plain yogurt & ketchup to skillet and stir well until mixed thoroughly.
  • Serve with plain white *basmati rice (well rinsed) or savoury rice. Don’t forget to get your add-ons like lime pickle & mango chutney.  Also Tandoori Naan bread. Some of the breads now you can put right into the toaster. Garnish with cilantro.

    sweet mango chutney, lime pickle & mango/coconut sauce.
    sweet mango chutney, lime pickle & mango/coconut sauce.

*For this recipe I prefer using plain basmati and mix a bit of raisins or currants, a little peas & carrots and sliced almonds into the pot at the end. Top with saffron.

For savoury just add a bit of curry powder & turmeric.  Use bouillon in hot water for the liquid.