Extraordinary Entree: Curry Chicken

 

Ingredients

Poach Chicken:
4 pounds of chicken
Green Grind Seasoning
Adobo
1/4 yellow onion, rough chopped
3 cloves garlic, rough chopped
4-5 sprigs of thyme
1 tablespoon salt
water*

Curry Sauce:
3 tablespoons olive oil
2 garlic cloves, minced
1/4 yellow onion, diced
1 tablespoon curry
1/2 tablespoon garam masala (optional)
1/2 tablespoon geera (optional)
2 tablespoons cilantro, chopped
1 green onion
1/2 stalk celery, diced
onion powder
garlic powder
1 envelope Sazon
Adobo
salt and pepper to taste

Directions

1.  Clean chicken and season with Green Grind Seasoning and Adobo.  If you choose to debone your chicken, then season and save those bones for the poaching process.

2.  Fill a pot with water, onion, garlic, thyme, and reserved seasoned bones. Bring this water to a boil on high heat.

 

3.  Carefully transfer the seasoned chicken into the boiling water. Reduce heat to med and cover.  Poach for 20 minutes or until the chicken runs clear.

4.  Remove the chicken from the poaching liquid, cover with plastic wrap or foil, and set aside.

 

 

5.  Strain the stock removing any excess fat and bits from the stock.

 

6.  In a large saute pan heat the olive oil.  Add the garlic and onion to the heated oil and saute until the onion is translucent. Do not allow the garlic to burn or else the dish will have a bitter aftertaste.

7.  In a cup or bowl mix together the curry powder, garam masala, and geera. Dilute this mixture with water. Pour this diluted mixture into the saute pan. 

 

8.  Add the chopped cilantro, green onion, and celery. Season this mixture with onion powder, garlic powder, Sazon, Adobo, salt, and pepper.  Let the mixture cook on med heat for about 3 minutes, then taste to ensure seasoning is to your liking.

9.  Add the chicken to the curry sauce and about 2 cups of the strained chicken stock. Adjust the seasoning as necessary. 

 

 

10.  Bring the pot to a vigorous simmer on med-high, then reduce heat to med-low.  Let the chicken to stew in the sauce on med-low for at least 30 minutes.

 

11.  Serve with rice and channa & potato.  Not in the mood for rice?  Pick up some roti on the way home and eat this dish with roti! DEE-LISH!!!  ENJOY! :-)  

Sensational Sides: Channa and Potato

Ingredients

1 pkg 14 ounce dry chickpeas
2 pounds potato
water
3 tablespoons olive oil
2 garlic cloves, minced
1/4 yellow onion, diced
1 tablespoon curry
1/2 tablespoon garam masala (optional)
1/2 tablespoon geera (optional)
2 tablespoons cilantro, chopped
1 green onion
1/2 stalk celery, diced
onion powder
garlic powder
1 envelope Sazon
Adobo
salt and pepper to taste

Directions

1.  Soak chickpeas overnight in water.

2.  The next day when ready to cook set the chick peas to boil for 2 hours.  Bring the water to a boil on med-high heat , then reduce to med heat. Watch the water level and fill the pot as necessary.

3.  Peel and dice the potato.

4.  Soak in water to remove some of the starch while the chickpeas boil.

 

5.  In a large stock pot heat the olive oil.  Add the garlic and onion to the heated oil and saute until the onion is translucent. Do not allow the garlic to burn or else the dish will have a bitter aftertaste.

6.  Chop cilantro, green onion, and celery, and set aside.

7.  In a cup or bowl mix together the curry powder, garam masala, and geera. Dilute this mixture with water. Pour this diluted mixture into the stock pot. 

 

8.  Add the chopped cilantro, green onion, and celery. Season this mixture with onion powder, garlic powder, Sazon, Adobo, salt, and pepper.  Let the mixture cook on med heat for about 3 minutes, then taste to ensure seasoning is to your liking.

9.  Drain the potatoes and pour into the curry mixture. Stir to coat.  Add enough water to the pot to just cover the potatoes.  Taste and adjust seasoning as necessary.  Boil for about 10 minutes.

10.  Drain the chickpeas and add to the stock pot. Add more water as necessary to just cover both the potatoes and chickpeas. Adjust seasoning again as necessary.  Cook for another 15 minutes, until potatoes are fork tender. Some potatoes may begin to break down and thicken the mixture. 

11.  Serve with rice and curry chicken.  Not in the mood for rice? Pick up some  roti at a local Indian  or Trinidadian restaurant!

I had this along side Curry Chicken and Pigeon Peas & Rice! Excuse me while I ENJOY!   

NOW LET'S GET COOKING!