BOTW 5: Prime Poultry Curry

Whew boy, it’s been a while! I didn’t mean to…take off several months there. My bad. Anyway, one of my favorite dishes to make is a large pot of curry. It’s easy, it’s delicious, and most importantly, it makes a ton of leftovers. How could I not make it?

(Not pictured: diced onion, various seasonings, carrots b/w peas).

The Dish: Prime Poultry Curry

The secret to this curry’s flavor is taking it off the heat while you add the spices. Required ingredients are Raw Bird Thigh, Hylian Rice, and Goron Spice.

The Research: Alrighty, let’s go in-game and take a look at the recipe. Looks like Link makes a bog-standard curry here, with what looks like yellow rice and…is that parsley? Seaweed? Grass trimmings?


Whatever it is, Link added a mostly decorative garnish to a thing he’s about to mix anyway. Well, let’s get to it.

The Method: Start by dicing up about a pound of chicken thighs, and follow this up by dicing a couple of decently-sized Yukon Golds (not visible in the reference photo, but a curry without potato is like me writing this blog without making an obscure reference – a bigger mistake than when the Empire unleashed the Carronade upon Fou-Lu). Finally, finely chop some parsley for garnish. If you don’t get the pre-diced onion like I do, you’ll wanna dice about half a large onion. Once your mise is place-ed, it’s cooking time.

In a large pot, via a little bit of oil, sauté your diced chicken thighs, seasoning as you go. Once they’re cooked through, offload them into an empty bowl, saving that delicious rendered fat. Next, throw your diced onion into the fat, sautéing until soft, and once softness is achieved, crush in a couple cloves of garlic. Next, drop one of those packages of frozen peas and carrots in the pot, cooking just long enough to slightly thaw them.

Once barely thawed, put in your diced potatoes, cover with 3 cups water and 1 cup coconut milk, and stir in a generous squirt of honey and a pinch of MSG. It should look something like the below:


Bring this concoction to a boil, then simmer. It’ll depend on how thick you cut your potatoes, but 15 minutes is a pretty good baseline. You want your potatoes fork-tender, at least. Once said tenderness has been achieved, add in your cooked chicken thighs and bring the whole mixture back to a boil – 5 minutes.

Now that your chicken has been thoroughly incorporated, you’re probably wondering when we’re going to get to the fireworks factory the Goron Spice. After all, it’s pretty much just curry powder, right? Well, that’s where these bad boys come in:

This is a file photo, I didn’t take this.

Curry roux pucks. You can make your own – numerous recipes exist – but I doubt the Hero of Time, or whatever this iteration is called, would bother with anything but the convenient version in a pinch.

Anyway, all that aside, turn off the heat, put in one puck for each cup of liquid (in this case, four), stir until incorporated, and serve immediately with your preferred rice (I went with yellow for accuracy).

With parsley, for added…parsley.

The Result: Aw man, you guys. I’ve made curry before, many times, actually, but I was blown away by this. I don’t know what it is – maybe the flavor profile – but that parsley made the…no, I can’t keep lying to you like this.

It’s curry. It’s delicious. The extra flavors in the yellow rice absolutely disappeared into the curry, as did – shocking nobody – the parsley. The beauty part about this recipe isn’t just its adaptability, but also the sheer number of leftovers it generates. I heartily recommend it.

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