Best Chicken Curry

August 22, 2015 by quirkyjazz Leave a comment

RECIPE REVIEW
Penzeys Recipe: Curried Chicken with Basmati Rice pilaf

In a food processor or blender combine and purée:
1 large onion, cut into eighths
3 cloves of fresh garlic
1 piece of fresh ginger root about 1″, peeled (or use 3/4 t. powdered ginger)
2 jalapeño peppers, quartered and seeded

Image by Jutta M. Jenning via Flickr CC license.

Image by Dubravko Soric via Flickr CC license

Image by Daniel R Blume via Flickr CC license

Image by Q family via Flickr CC license

In a large skillet:
Heat extra virgin olive oil (3 to 4 Tablespoons).
Brown 10 – 12 boneless skinless chicken thighs for about 4 min per side until browned.
Remove the chicken to a platter.

Add a little more oil if needed.
Add 1/2 t. whole cumin seeds and stir til they sizzle (1 min. or so).
Add the purée to the skillet along with
2 T. sweet curry powder
1/4 t. cayenne
1 t. salt
Cook all this for 5 to 10 minutes until it is golden and fragrant.

Add the chicken back to the skillet and stir to cover well with the curry.
Add 1 1/2 to 2 c. water or chicken broth.
Bring to a gentle boil. Lower heat, cover, and simmer for 30 min or so.
While the chicken curry is simmering it is time to make the rice.

Image by Laura Turner via Flickr CC license.

Basmati Rice Pilaf:
2 c. basmati rice
3 1/2 to 4 c. water or broth
1/2 t. sweet curry powder
1 t. salt

Heat water or broth to boiling. Rinse rice. Add rice and curry powder to boiling water. Return to a boil, lower heat to simmer, cover tightly and set the timer for 13 or 14 minutes. Check toward the end to be sure the rice doesn’t stick to the bottom of the pan. Fluff. Top with any or all of the optional stir ins below.
optional stir ins about 1/4 c. each:
sliced green onion
thawed frozen green peas
chopped fresh cilantro leaves

This recipe might look complicated but it is essentially just a few steps.  The onion/garlic/ginger/jalapeño mixture is a breeze, then the chicken simmers in the sauce. While that cooks, then you are taking care of the rice.

My family really enjoys this curry!  It is very tasty; nicely spiced but not overpowering.  You can serve the chicken with plain rice if you want to simplify it, though.

FIVE FORKS!  This recipe is fantastic!

Another choice for the rice side dish would be to make the pilaf from this recipe:
https://thetrompqueencooks.wordpress.com/2015/07/18/middle-eastern-chicken-kebabs-and-basmati-rice-pilaf/

Penzeys Spices: Sweet Curry

As I’ve said before, use Penzeys Spices if at all possible.  They really do taste better.