"Backstretch Chef" inspired Curry Chicken

By wssmom • January 31, 2011 • 0 Comments

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Author Notes: You never know what you will come across on the backstretch at Saratoga Race Course. Outside one barn, we stumbled across two fellows cooking up a storm at 9 a.m. At first, considering the hour, we thought it was oatmeal, until we got a whiff. Wow! Did that smell great! Even better than the horses! We've toned it down a bit (eliminating the scotch bonnet peppers and adding some fruit) but it cleaves to the original in spirit. - wssmom

Serves 4

1 tablespoon vegetable oil
2 tablespoons butter
2 onions, chopped
3 cloves garlic, smashed and chopped
8 good-sized pieces of chicken (breasts, thighs, legs, what-have-you)
5 stems fresh thyme
2 1/2 teaspoons turmeric
1 heaping teaspoon coriander
1 teaspoon cayenne
1 heaping teaspoon ginger
2 heaping teaspoons cardamom
½ teaspoon cinnamon
2 teaspoons ground black pepper
1 teaspoon kosher salt
2 cups water, or to cover
3 small red potatoes, peeled and chunked
1 6-ounce can tomato paste
1 cup raisins
1 banana, chopped
2 Granny Smith apples, peeled, cored, and chunked

Melt butter into vegetable oil in a large pot; add onions, garlic, chicken, thyme, turmeric, coriander, cayenne, cinnamon, ginger, and cardamom and cook, stirring, over high heat for a few minutes.
Add salt, pepper, and water to barely cover, bring to a boil, then lower heat and simmer, covered, for about 12 minutes.
Stir in potatoes and tomato paste; cook until water is reduced and [potatoes are tender, about 12 minutes.
Stir in raisins, bananas and apple and simmer 5 more minutes. Serve with hot brown rice.