I really enjoyed cooking today’s recipe, one of my favs, chicken curry. I love chicken curry because its so flavorful and tasty. It’s a real crowd pleaser for those spicy lovers in your life, its relatively easy to put together, and the final result is epic.
Chicken curry is fun to create because the ingredients catch your senses while cooking, you can’t help but get excited for your tastebuds. The excitement starts from seasoning the chicken with a plethora of spices, to serving the final dish emitting aromatic flavors. The flavors and scent beg you to tuck in and forget everything around you. And you will.
I served my chicken curry over a bed of Basmati rice and an avocado side salad with balsamic vinegar. I’ll have to share those recipes with you in the not too distant future.
Chicken curry needs to have an abundance of sauce, which is as tasty and aromatic as the pieces of chicken swimming gaily in it. Be sure to make a substantial amount of rice, potatoes or vegetables to accompany this dish, as you will need it to soak up the sauce.
For this recipe, instead of buying chicken pieces, I bought a whole chicken and cut it up. I also left the breast of the chicken out of this recipe, I plan on baking the chicken breast and using it in a salad. I rarely buy chicken pieces as it doesn’t make sense economically. It always shocks me how much a tray of chicken pieces cost compared to a whole chicken of the same weight. But unless you are confident in cutting up a chicken, I would stick with buying chicken pieces. I’m a dab hand at cutting up a chicken, I’ve been doing it since I was a kid. I’ll have to get around to creating a ‘how to’ video soon.
Chicken curry is the ideal Saturday night dish, you can double up on ingredients and serve a crowd. Make it nice and spicy and add your favorite chili pepper. Or leave out the heat. No matter how you serve your chicken curry it will make your family and friends very happy.
Want to know what drink to serve with this dish? Well, a tasty beer will go down oh so well. A frothy refreshing beer will tame the zing after a mouthful of spicy chicken, but will not strip your palate completely so you can go on to enjoy your meal. If you’re not into beer, then try a glass of wine – Chenin Blanc perhaps, it’s fruity flavor will quell the heat.
You may remember that I’m a Chardonnay fan. Now drinking Chardonnay with curry is considered a bit of a sin – food pairing rule breaking – but I love a reasonably priced bottle of Josh or Guenoc with my spicy chicken dinners, and I stand by my choice.
No matter to whom you serve this chicken curry dish, it will be a big hit, even if the only recipient is you. So get your ingredients, and get to making this wonderful chicken curry.
- 3 lb skinless chicken pieces
- 1/2 bunch thyme (removed from stalk)
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp granulated garlic
- 1 tbsp turmeric
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp ground cloves
- 1/4 tsp ground mustard
- 1 tsp allspice
- 1/2 cup vegetable oil
- 1/2 cup flour
- 2/3 large onion
- 4 cloves garlic
- 1 scotch bonnet pepper (sliced and seeds removed) - optional
- 18 fl oz unsalted chicken stock (warn)
- 10 fl oz water (warm)
- Large bowl
- Large deep fry pan with cover
- Place washed pieces of chicken in a large bowl.
- Add thyme, salt, pepper, garlic, turmeric, cumin, coriander, cloves, mustard, allspice.
- Toss ingredients until chicken pieces are completely coated in ingredients.
- Brown chicken pieces - heat oil in fry pan on high until hot, then lower heat just a little and then carefully add chicken pieces.
- Turn once brown on one side and then brown the other side, and then remove and set aside once brown. Do not overcrowd your pan, you will likely have to brown the chicken in two batches.
- To the hot oil still in the fry pan, add flour in small batches to pan while continuously whisking until all of the flour and oil and remnants at the bottom of the pan are incorporated.
- Add onions and garlic and continue to mix until onions and garlic are coated.
- Carefully add chicken stock and then water while continuously whisking.
- Once ingredients are incorporated and you have a sauce, add the browned chicken pieces.
- Lower heat to a simmer, cover pan and cook until chicken begins to soften, but before the meat starts to fall from the bone - approx. 1 hour.
- Substitute scotch bonnet pepper with your favorite chili pepper or 1 tsp of cayenne pepper.