Spring is a tease. Every now and then you get a nice, sunny, warm, bring out the water table and sand box kinda day (can you tell I am a mom??) and then you get a whole bunch of cold-wet-cold-wet-overcast-humid-wet-cold. Pfft.
Don’t worry, I did resist the urge to drown my sorrows in sugar and butter. Not just because I was out of butter. So here is another dish, with considerable less fat and sugar, which I find pretty comforting. It is a version of chicken curry called kalia (kul-ya) that I had not had until I got married. It is very different from traditional chicken curries in that there is no yogurt or tomatoes and of the ‘garam masala’ quartet (cloves, whole black pepper, cardamom, and cinnamon) this one only features one. This makes for a light very clean tasting curry which we all enjoy and trust me pleasing a household of adults and a toddler with the same dish is no easy task!
As a quick note I only use boneless chicken breast meat in most of my chicken dishes because my FIL has a heart condition and should eat minimally fatty foods. This curry still turns out pretty well, but would be far more delicious if you used half a skinless chicken cut into pieces.