Faride Sadegin’s photo
Serves: 4
Preparation time: 30 minutes
Total time: 5 hours
where’s the vinegar I’m at the Natural Gourmet Institute poultry demo looking for vinegar. The instructor simply pats the chicken dry without washing anything. What is this? According to reports, washing chicken can spread bacteria to kitchen surfaces and utensils. , my mother used to sprinkle the chicken with vinegar for each dish. roast chicken. chicken in a bag. curry chicken. My mom used her store bought curry spices for the curry chicken, she created her own blend of spices and she wanted to put her own stamp on this dish. It looks like it worked! This is the dish my angel investor fell in love with, and with his gift, Johnny and I were able to open the Saturday Dinette.
material
Curry spice mix:
1 tablespoon coriander seed
1 tablespoon cumin seeds
2 teaspoons whole allspice
2 teaspoons yellow mustard seed
2 teaspoons fenugreek seeds
1½ tsp black peppercorns
1 whole dried cloves
2½ tbsp turmeric
2 teaspoons grated ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon cayenne pepper
For curry chicken:
3 lbs | 1.35 kg chicken quarters
1/2 cup | 50 grams curry spice mix
4 cloves of crushed garlic
1 large yellow onion, diced
2 tsp extra virgin olive oil
2 tablespoons kosher salt
1 tablespoon canola oil
3 cups | 750ml chicken stock
2 bay leaves
1 whole Scotch Bonnet pepper (any color)
4 Yukon Gold potatoes, peeled and diced
2 cups | 500ml canned coconut milk
kosher salt and freshly ground black pepper
2 cups | 500 ml white basmati rice
Garnish with:
1 cup | 250 ml toasted cashews
1/2 cup|125 ml toast unsweetened coconut flakes
fresh coriander leaves and stems
mango chutney
direction:
- Make the Curry Spice Mix: In a medium dry skillet over high heat, toast the cilantro, cumin, allspice, mustard, fenugreek, peppercorns, and cloves until fragrant, 2-4 minutes. Remove from heat and let cool for 2 minutes. Transfer the spice mix to a spice grinder, mortar and pestle, or high speed blender. Grind into powder. Transfer the powder to a small bowl. Add turmeric, ginger, nutmeg, cinnamon and cayenne. Mix. set aside.
- Make Curry Chicken: Remove excess fat from the chicken. Cut chicken quarters into thirds and place in a large bowl. (Using a serrated knife is especially helpful for skin.) Add curry spice mix, garlic, onion, olive oil, and salt. Use your hands to massage the mixture onto the chicken until evenly coated. Cover the bowl with plastic wrap and place the chicken in the refrigerator to marinate for at least 4 hours or overnight.
- Remove the chicken from the refrigerator. Place canola oil in a large pot and heat over medium-high heat. Add enough chicken (and onions and garlic) to cover the bottom of the pan. Cook until chicken is browned on both sides, 5 to 7 minutes. Transfer chicken to a clean bowl. Repeat until all chicken is browned.
- Add the chicken stock, bay leaves, scotch bonnet, and chicken pieces to the same pan you used to brown the chicken. Reduce heat and simmer, uncovered, for at least 35 minutes or until chicken is thoroughly cooked and beginning to fall off the bones.
- While the curry is simmering, add the potatoes to the medium pot. Fill the pot with water so that the potatoes are covered by at least 2 inches. Place the pot on high heat and bring to a boil. Reduce heat and simmer for 15 minutes until tender. drain.
- Add coconut milk to pan with chicken and stir. Simmer for another 10 minutes. Add potatoes. Mix. Add salt and pepper to taste.
- Toast the cashews: Preheat a medium skillet over medium-high heat. Add cashews and shake skillet to ensure they are arranged in a single layer. Toast, stirring constantly, until nuts are golden brown and fragrant, 3 to 5 minutes. Immediately transfer nuts to a medium bowl to cool.
- Just prior to serving, remove bay leaf and scotch bonnet from curry chicken and discard. To serve, place 1/2 cup|125ml rice in each bowl. Garnish with toasted cashews, toasted coconut, fresh coriander and mango chutney, if desired.
Excerpt frommy ackee tree” by Suzanne Barr and Suzanne Hancock. Copyright © 2022 Suzanne Barr and Suzanne Hancock. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. all rights reserved.
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