Guest Blog Written By: Ashley from The Mutts Kitchen
Here we are, back to reality after a long fun weekend. The weather is glum and our mood is quite tiresome. Not feeling like BBQ, but maybe a spicy curry chicken stew will do!
Growing up in a European home, my mom only cooked Portuguese food, and a few Italian dishes. My dad is the pickiest person alive and will NOT even try anything out of his norm. So, if it wasn’t Portuguese, Italian or Mandarin (only Chinese Restaurant we ate at), yeah I hadn’t tried it.
The first time I experimented with different cuisines, was when I met my hubby. At first I was skeptical about trying new foods, because I didn’t want to be rude and spit it out in front of him (if I didn’t like it, that is). How embarrassing would that be!
Hubby loves food! He will eat anything and everything, and this I really admire about him. Going out to dinner with him and his parents was always fun, we’d dine at small moms and pops restaurants. Sometimes we would purposely drive around looking for one.
Something about the idea of having matured and experienced cooks and a “story” intrigued him. A restaurant that not too many people visit, and the service wouldn’t suffer. Almost 13 years later, and here we are still doing the same.
A few years ago we ate a West Indies restaurant and I ordered their curry chicken. It was so delicious. Thereafter, I have tried curry chicken at a Moroccan, and an Indian restaurant. Although the flavours were a little different, some things remained the same in these dishes…spicy, curry, and nasal dripping!
I have attempted this dish several times, and I’m happy to say that I have created a Curry Chicken dish/recipe that we really enjoy.
Have fun with this recipe and add your own flare if you please; try carrots, peas, beans, or a splash of cream
CURRY CHICKEN
Ingredients:
1 whole chicken (3 lbs), cut into pieces
1 tbsp salt
1 tbsp black pepper
1 1/2 tsp paprika
1/4 tsp cayenne pepper
1 tsp curry powder
2-3 tbsp oil; coconut, olive or vegetable
2 tbsp curry powder
1 tsp all spice (my fave)
1 tsp turmeric
1/2 chicken bouillon cube
2 springs of thyme, or 2 tbsp of dried (chopped)
1 onion, finely chopped
3-4 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
3-4 cups water or chicken broth
1-2 tbsp tomato paste or ketchup
1 can chick peas, drained (optional)
2 russet potatoes, peeled and cubed (optional)
garnish with a dollop of greek yogurt, dried, chopped apricots and dates, cilantro and toasted chopped pine nuts.
Directions:
1. Season chicken with salt, pepper, paprika, 1 tsp curry powder.
2. In a large cast iron pot, bring oil to medium-high heat and brown chicken. Approximately 5-7 minutes each side.
3. In a small bowl, add remaining curry powder, all spice, turmeric, chicken bouillon, and thyme.
4. Remove chicken and set aside.
5. Sauté onion, garlic, jalapeno, and spices for a couple of minutes. Do not brown.
6. Slowly add the water and tomato paste to the pot, and blend it to a paste with an emersion blender.
7. Add the chick peas, potatoes, and chicken to the pot and more water if needed.
8. When the liquid returns to a boil, reduce heat to low and simmer for approximately 30-40 minutes. Potatoes should be soft and chicken tender. Cook longer to thicken the sauce.
9. Serve with basmati rice.
Enjoy!
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