Curried Chicken
Just Like Mum's
I like curried dishes in most forms and fix them often. But my favorite remains the curry my mother made when I was growing up. I think what appealed most to me were the toppings that she'd place in bowls on a Lazy Susan. I've never run across a recipe calling for assorted toppings and so I suspect it's not traditional. Nevertheless, the mèlange of individual and easily distinguishable flavors and textures set against the curry background is, to me, irresistible. I find the the sweet flavors of fruit are particularly good.
This particular recipe is adapted from Living Lean and Loving It by Eve Lowry and Carla Mulligan Ennis (Mosby/Forman 1988) and is named Mum's Chicken Curry. According to the book, "Mum" is Analeen Stork who was raised in Ceylon. Although the recipe doesn't include toppings, the basic dish is very similar to what my "Mum" used to make.
I like curried dishes in most forms and fix them often. But my favorite remains the curry my mother made when I was growing up. I think what appealed most to me were the toppings that she'd place in bowls on a Lazy Susan. I've never run across a recipe calling for assorted toppings and so I suspect it's not traditional. Nevertheless, the mèlange of individual and easily distinguishable flavors and textures set against the curry background is, to me, irresistible. I find the the sweet flavors of fruit are particularly good.
This particular recipe is adapted from Living Lean and Loving It by Eve Lowry and Carla Mulligan Ennis (Mosby/Forman 1988) and is named Mum's Chicken Curry. According to the book, "Mum" is Analeen Stork who was raised in Ceylon. Although the recipe doesn't include toppings, the basic dish is very similar to what my "Mum" used to make.
Mum's Chicken CurryNote: I prefer a hot Madras curry powder.
Serves 6.
3 lbs chicken thighs — skinned
2 tbsps peanut oil
1 oz fresh ginger — sliced thin
1 ea jalapeno pepper — seeded and minced
1 ea onion — diced
3 ea garlic cloves — minced
1/2 c water
2 tbsps vinegar
1 c coconut milk
Spice Mixture:
2 ea cinnamon sticks — crumbled
10 ea cloves
2 tbsps curry powder
1/2 tsp ground turmeric
2 ea bay leaves
6 ea cardamom pods
1 tsp red pepper flakes
Toppings:
1 c banana — 1/2" dice
1 c pineapple — 1/2" dice
1 c scallions — 1/2" dice
1/2 c coconut flakes
1/2 c orange marmalade
1/2 c bacon — 1/2" dice
1/2 c raisins
1/2 c peanuts
1/2 c mango chutney
Heat oil in a dutch oven over medium high heat until it begins to smoke. With exhaust fan running, add spice mixture and cook, stirring constantly to prevent burning, for five minutes.
Reduce heat to medium low, add onion, garlic, and jalapeno and continue cooking for two minutes. Add chicken, water, and vinegar, reduce heat to very low, cover, and simmer for 90 minutes. Add coconut milk and heat thoroughly.
Serve over basmati rice with toppings of choice.
Technorati: Food | recipe | kevin d weeks | seriously good | curry | chicken | indian
Labels: chicken, indian, recipe
Read more...
