I like to use a wok for these kinds of dishes. Besides everyone should own a good wok. By good I am not talking about those little non-stick thingies hanging from the wall at the five and dime. Those aren’t even big enough to make a half order of fried rice for a toddler.
What I am talking about is wandering down to your local restaurant supply store and heading for their wok section. They have blue carbon steel woks that are cheap, will last forever, are non-stick by nature and come in all sizes. I have seen one big enough that I could take a hot bath in it if I wanted but all we are looking for is a 16 to 18 inch wok. That is the measurement from one side of the rim to the other. It will seem huge but when you go to make fried rice for a family of four it all the sudden won’t seem big enough.
I use a wok for deep frying, making stews like this, fried rice and countless other dishes. It is the shape of the wok that makes it work so well.
In the end you can use a heavy bottomed pot, cast iron pot or enameled Dutch oven to make this. I just happen to like a wok.
I serve this with rice and peas and pot roasted collard greens. Roti is a must.
Island style curry powder:
1 tablespoon each, whole cumin, coriander, black pepper, anise seed, and brown mustard seeds
2 teaspoons whole allspice berries
1 tablespoon ground tumeric
1. Toast all the seeds and berries until fragrant in a skillet placed over medium heat. Remove them from the pan and let the spices cool.
Once cooled place everything including the turmeric into a spice grinder and grind to a fine grind.
For the curry:
peanut or canola oil
8 chicken drumsticks or thighs, skin on or off your call
2 yellow onions, about 3 1/2 cups, julienned
1 1/2 tablespoons fresh ginger, peeled and minced
1/4 cup fresh garlic, peeled, trimmed and sliced thinly
4 to 6 tablespoons curry powder
8 to 10 fingerling potatoes, peeled and chunked
6 to 8 sprigs of thyme
2 cups chicken stock
1 cup water
if you want to add heat add habanero, jalapeno or whatever diced hot pepper you want.
kosher salt and fresh ground black pepper
1. Place a wok or heavy bottomed pot over medium high heat. Add enough oil to coat the pan. Add the drumsticks or thighs and brown them on all sides. Then remove them from the pan to a plate.
2. Add the onions and more oil it needed and cook until the onions begin to soften. Add the ginger, garlic and curry powder (if you want heat add peppers now). Cook until fragrant.
3. Add the stock and water. Add the chicken back to the pot along with the potatoes and thyme. Season with salt and pepper
4. Bring the liquid to a boil and then reduce the heat to a simmer. Cover, stir now and again and simmer until tender. About 30 to 45 minutes. Taste and adjust the seasoning.
2 thoughts on “Bodega Chicken Curry”
Pingback: A Hint of Allspice « foodquarterly
Love curry, red stripe and Marley are a must!