Chicken Curry
Curry powder, one of my fav spices, invokes some fond memories. I made curry rice quite often when my husband and I were young(er). It’s easy and satisfying. And then we always had left over for the next day or two…so budget friendly!
Now we have a little more dough in our wallet than newly weds so curry rice is not on the weekly menu anymore though it reigns over my comfort foods list.
The book ‘MEAT, Naturally (やっぱり肉)’ , another gift that my son and his wife sent me, has unbelievable array of meat recipes. One of the recipes with the photo of Chicken Curry, was so attractive that I jumped into action. I wore goggles and start mincing three onions like a mad scientist, I mean woman. I didn’t realize that I had to sauté onion for 50 minutes. I was stuck in the kitchen for the next 4 hours. My plan of the day – Christmas shopping, was cancelled. However, there was an upside, we had plenty of left overs and it tasted even better the next day.
Ingredients and instruction for 4-6 servings
- Vegetable oil 1-1/2 Tablespoons
- 3 Medium sized onion minced
- 2-3 cloves of garlic minced
- 1/2 (about) ginger roots minced
- Bone-in, skin-on chicken thigh 4-6
- Seasoning for chicken – 1 teaspoon of salt, 1Tablespoon each of curry powder and lemon juice; mix in a large bowl.
- 4 ripe tomatoes, cut off stems.
- Spice mix – 1/2 teaspoon each of Coriander powder, cayenne pepper and cardamom powder plus 3 to 4 tablespoons of curry powder; combine in small bowl.
- 1 bay leaf
- 1 cinnamon stick
- 1 cup water
- Salt 1/2 teaspoon
- Sliced almonds lightly toasted
- Hot cooked rice
- Heat vegetable oil in large pot at medium heat. Add minced onion, garlic and ginger roots and sauté until onion is wilted and transparent. Set the heat to lowest then cover with lid. Stir every 5 minutes until onion develops a deep brown color –approximately 40 to 50 minutes.
- Mean while prepare chicken – cut chicken in half if so desired then put in the prepared seasoning bowl, rub to coat entire chicken. Set aside.
- Prepare ice bath for tomatoes. Boil plenty of water in pan then submerge the tomatoes in hot water for a minute or so, drop into icy bath. Peel the skin and dice small. Note: if you like to remove seeds – cut peeled tomatoes in half and scoop out seeds with small spoon before dicing the tomatoes.
- Heat a large skillet and lay the chicken skin side down and brown. Use a lid one size smaller than skillet to press chicken for even browning. Flip to other side to brown.
- Add browned chicken into caramelized onion pan. Add spice mix, bay leaf and cinnamon stick. Add tomatoes and water then cover and simmer for about 40 minutes. Add salt to taste. Discard bay leaf and cinnamon stick.
- Spoon the curry sauce over hot cooked rice, sprinkle with almonds. Serve hot!
Tomatoes make this curry fruity and surprisingly light. Chicken was so tender that it comes off from the bone without any effort. I love this and other curry!
As with many of you, I had a busy week. I made a second visit to a recently acquainted Japanese lady in the nursing home. I plan to visit her again this week but not empty handed. I made a trial run for Japanese pastries with a new mold, a souvenir from friend just returned from Japan. Lucky symbols of red snapper and welcoming cats are rather small, I could eat the whole thing in one sitting…that was not very good move.
And yet again my painting buddy beat me to Christmas gift exchange this year. Some people are so organized they are done with shopping. I panicked but I graciously accepted her gift - the beautiful bouquet of roses and hand made necklace. 
Warming up a notch yet still cold. Morning frost and even some light snow.
Early Christmas cake – chocolate raspberry rolled cake..bûche de Noël style
What a blessing to have you visit my humble blog and I’m grateful for your kind comments. Although this post is the final chapter of this year, stay tuned for new recipes starting mid January. Wishing you a Merry Christmas and a Happy New Year! Stay warm or stay cool!
