Picture by Manju Malhi

Whilst cleaning up after a Delicious workshop, I found an odd-looking coin that had rolled into the corner of the kitchen, and was surprised to discover that it was a Hong Kong dollar. Not long after this, I found an English pound wedged in a crack in the bricks just outside my front door.

These finds got me thinking about how very lucky I am that my career allows me to interact daily with people from all around the world, as it makes life that much more interesting. In a recent class, I even hosted a student who had made aliyah from Uganda, and her story fascinated us all.

However, I'm not the only one with the good fortune to enjoy this rich and varied lifestyle, as Israel delivers a melting pot of cultures just waiting to be explored.

I know that we are all typically more at ease with the familiar, but I urge readers to grab the opportunities to break out of their comfort zones and venture into the unknown.

Local malls bore me to tears with their cookie cutter sameness, while Israel's many markets offer far greater variety and infinitely better value.

You don't necessarily need a common language to share a common bond, and friends can be found wherever you look for them.

As for exciting dining opportunities, Israel offers an unrivalled palate of flavors, and these seemingly exotic tastes can easily be incorporated into everyday cooking.

I personally love both Indian and Asian fare, and regularly experiment with dishes that fall into either of these two categories. The easy, aromatic curry recipe below incorporates spices and herbs typically featured in both cuisines.

With an ingredient list like this, how can this dish not be a sure winner?

Try it yourself and enjoy the benefits of international travel from the warmth and comfort of your own kitchen. 

A Fusion of Flavors

Aromatic Chicken Curry

Ingredients

2 - 3 tablespoons canola oil
800 grams chicken thighs*
1 large onion, finely chopped
1 tablespoon grated ginger or 2 frozen ginger cubes
2 teaspoons crushed garlic
3/4 teaspoon hot paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon crushed fennel seeds* *
1 cinnamon stick
2 tablespoons tomato paste
400 gram can of crushed tomatoes
1 teaspoon brown sugar
Salt and pepper
1 1/4 cups chicken stock
1/2 can coconut milk
Handful of fresh coriander leaves, chopped

Method

1: Heat the oil in a large, wide-based pan and brown the chicken in batches, then remove from pan and set aside.

2: In the same pan, cook the onions over low heat for approximately 5 minutes till soft and golden, add the ginger and garlic with a splash of water, and continue cooking for 5 minutes until all the moisture evaporates.

3: Add the hot paprika, cumin, ground coriander, fennel seeds, cinnamon stick, tomato paste, crushed tomatoes, and sugar, and season well with salt and pepper.

4: Cook, stirring for 5 minutes, then return the chicken to the pan with the stock and coconut milk, cover and simmer over very low heat for 1 hour.

5: Serve garnished with fresh coriander and basmati rice.

Cook’s Notes

* You can use chicken breast fillets to make this dish, but then reduce cooking time to 1/2 hour as they toughen quickly.

** Fennel seeds (shumar in Hebrew) are easily found at any spice shop but are unlikely to be found in a supermarket. Lightly crush seeds by placing in a bag and bashing a bit with a rolling pin or even a heavy tin can. It's that easy and they add great flavor.

*** Peeled potato chunks can also be added to the curry. I'd recommend that you parboil potatoes before adding, as they tend to absorb all the liquid.

If you enjoyed this recipe, then you'll love Delicious classes with their focus on quick, easy, family-friendly cooking. To find out more or to sign up for my free newsletter with recipes, course news, and shopping hints – write to delicious.newsletter@gmail.com or go online to www.deliciouskitchen.weebly.com.