Holy cow, It's the chicken!!!
Had a few fun crowds over for a dinner party last Saturday night, a nice meal to the souls after what had just transpired for many days with the wind storm, power outage and all that adventurous good jazz. The curry chicken came away the star of the evening, as it had surprisingly left a long, tantalizing aftertaste with some of us. At a request of a friend I decided to compose my first written recipe, as well in memory to the warm food, the fun night, and the good company that we had.
Disclaimer: This is a personal (thus experimental) recipe, after years of growing up eating and loving curry anything. The author is not responsible to any damage done to the gut, to the taste buds, or to any change in bowl movements.
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How to make curry chicken (for a party of 10)
4 bags of chicken drummette
2 onions + 2 potatoes
1 bottle (2.2 oz) of Private Selection mild curry powder
1 bottle (2.2 oz.) of Spice Islands Thai seasoning
1 bottle (2.2 oz) of Spice Islands Turmeric seasoning
1 can (5.6 oz) of Thai coconut milk
4 TBS of fiesta chili powder
2 TBS of olive cooking oil
Safeway Italian seasoning/basils
1. Boil the chicken drummette, slice the onions, skin and dice the potatoes into chunks.
2. Pour in the olive oil, stir-fried the onions slices in high heat until the color changes to mild yellow, and then add to onions the drummette.
3. Pour in about 2 (or more) TBS of the curry powder, and stir-fry (~3 minutes?) the drummette until they all shine like the sand nuggets. Turn the stove down to medium heat, add in 2 TBS of Thai seasoning, 2 TBS of Turmeric, and 2 TBS of chili powder; continue to stir-fry the wok until you smell the flavors in full.
4. Pour in the whole can of coconut milk, lightly stir the wok as the milk begins to boil so it doesn’t get stuck into a thick layer and burned. Add a bowl of water and the potato chunks, cover with the lid and let it boil for 20 minutes in low medium ~ medium heat. At that point you should easily break the potatoes as they melt into a thick sauce with the rest.
5. Add salts as you wish, or more spice seasoning. You can also splash some Italian seasoning or basils to the sauce; either of which gives off a very exotic fragrance to the whole smell.
6. Serve well with rice, not a dish for the fainted-hearts!
Disclaimer: This is a personal (thus experimental) recipe, after years of growing up eating and loving curry anything. The author is not responsible to any damage done to the gut, to the taste buds, or to any change in bowl movements.
--------------------------------------------
How to make curry chicken (for a party of 10)
4 bags of chicken drummette
2 onions + 2 potatoes
1 bottle (2.2 oz) of Private Selection mild curry powder
1 bottle (2.2 oz.) of Spice Islands Thai seasoning
1 bottle (2.2 oz) of Spice Islands Turmeric seasoning
1 can (5.6 oz) of Thai coconut milk
4 TBS of fiesta chili powder
2 TBS of olive cooking oil
Safeway Italian seasoning/basils
1. Boil the chicken drummette, slice the onions, skin and dice the potatoes into chunks.
2. Pour in the olive oil, stir-fried the onions slices in high heat until the color changes to mild yellow, and then add to onions the drummette.
3. Pour in about 2 (or more) TBS of the curry powder, and stir-fry (~3 minutes?) the drummette until they all shine like the sand nuggets. Turn the stove down to medium heat, add in 2 TBS of Thai seasoning, 2 TBS of Turmeric, and 2 TBS of chili powder; continue to stir-fry the wok until you smell the flavors in full.
4. Pour in the whole can of coconut milk, lightly stir the wok as the milk begins to boil so it doesn’t get stuck into a thick layer and burned. Add a bowl of water and the potato chunks, cover with the lid and let it boil for 20 minutes in low medium ~ medium heat. At that point you should easily break the potatoes as they melt into a thick sauce with the rest.
5. Add salts as you wish, or more spice seasoning. You can also splash some Italian seasoning or basils to the sauce; either of which gives off a very exotic fragrance to the whole smell.
6. Serve well with rice, not a dish for the fainted-hearts!
posted by Andrew Chen at 11:17 PM
4 Comments:
Hi from India:):)Nice to meet u
Hi there friend from afar, how did you find your way in here?
do you cook the curry powder with the chicken/onion or do you cook it by itself first (i do the later). maybe i'll try your method sans the thai seasoning since i dont have it :P i have some chicken thighs at home. and you used russet potatoes? i usually use red because johnny doesn't like the graininess of the big potatoes.
i've seen people who do that (cook the curry powder first) rather than mix in with the food; i think it does bring out the curry flavor better that way. i'm too lazy to put away the onions and the drummette after cooking 'em so i'd just make sure the curry gets spreaded evenly with the meat.
but the downside is you need to have enough oil in the pan beforehand since you'll be constantly stir-frying until the spice comes to its full flavor. some cooking wine will do to avoid turnign the food into a bonfire.
chicken thighs are much bigger and their metamucil textures just don't come closely as tasteful as the drummette...IMHO
i just use plain-brown-looking potatoes but cook 'em into a thick sauce since i don't like its graininess either :-)
how you guys survived the wind storm btw?
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