Curried Chicken

I am delighted to report, bb readers, that as of last week, this blog has had over 1,000 views. I’m a total neophyte but I do believe this is good. I set this project up as a way to communicate my passion and share what I know.

So I looked back to survey what I’ve done over the past several weeks and guess what? Sides, breakfast stuff (I love breakfast), a few soups and (big surprise) desserts (albeit with sugar & fat somewhat tamed). We don’t want to misrepresent what goes on in this kitchen. I do make complete and nutritious meals for me and my Novio, and on occasion, for family & friends.  Now, a first chicken post comes your way. I like to do things differently, including chicken. This dish is courtesy of my friend Michelle. Her family likes things hotter than mine so we tweaked it a little bit.

Aromatically aromatic

Michelle usually uses drumsticks or wings for this dish. We love drumsticks but didn’t have any on hand. I generally use chicken breasts, which would require a shorter cooking time. But I had a hunch that chicken thighs would work well for, providing more flavor.

That was fast!

The potatoes and garbanzos help thicken the sauce as it cooks. The dish can very easily be adapted for a vegetarian curry. My Novio proclaimed this a “super-tasty” dinner. And I agreed.

We’ll continue to share what goes on in this kitchen with the help of  (what was that? was it a bird? was it a plane? no, it’s…) a bumbleberry breeze. Waft on, little breeze.

Curried Chicken

Ingredients:

Directions:

Rinse chicken and thoroughly pat dry. Place in glass bowl and rub garlic and ginger on chicken. Sprinkle on 1 T. of the curry powder,  1 t. Garam Masala, 1/2 t. cumin, 1/4 t. turmeric, salt & pepper. Place onions, potatoes and carrots over chicken and stir. Marinate covered, in the refrigerator, for 2 hours to overnight (depending on your available time – the longer, the better).

Heat 2 T. oil in large skillet (with a cover) and cook the remaining spices for 1  minute – the 1 T. curry powder, 1 t. Garam Masala, 1/2 t. cumin, 1/2 t. turmeric.

Separate chicken from veggies and place chicken in pan over medium heat to cook for 1 minute on each side. Put aside on plate.

Place vegetables in pan and add white wine. Bring up to low boil and down to gentle simmer. Cook covered for 1/2 hour or until potatoes/carrots are tender. Stir occasionally.

Return chicken to saucepan and stir. Cook another 1/2 hour or until chicken is  just cooked through (no longer pink inside). In the last 5 minutes of cooking, gently stir in rinsed  and drained garbanzos. Adjust salt & pepper. Sprinkle on paprika and fresh cilantro.

Serves 4-5

May be served over rice or pasta or with quinoa. Great with cauliflower, yams, broccoli or green beans (must stop now, I’m making myself hungry).

bb tips:

It’s always a good idea to briefly cook seasonings in a bit of oil as the cooking further deepens the flavor.

Many dishes in the poultry/meat category benefit from seasoning and marinating overnight.

To turn up the heat on this dish, use more curry, a hotter curry blend or add red pepper flakes.

As with most dishes in the stew department, this dish tastes even better the next day.