"Backstretch Chef"-inspired Curry Chicken

By • January 31, 2011 • 13 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! Curry Chicken! 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.
Here's a link to "Backstretch Chef": http://www.youtube.com/watch?v=ppYoTOt3870

wssmom

Serves 6-8

  • 1 tablespoon butter
  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 3 cloves garlic, smashed and chopped
  • 8 good-sized pieces of chicken (breasts, thighs, legs, what-have-you) on sale
  • 5 stems fresh thyme
  • 2 1/2 teaspoons turmeric
  • 1 heaping teaspoon coriander
  • 1 teaspoon cayenne
  • 1 heaping teaspoon ginger
  • 2 heaping teaspoons cardamom pods, crushed
  • ½ teaspoon cinnamon
  • 2 teaspoons ground black pepper
  • 1 teaspoon kosher salt
  • 2 cups water, or to cover
  • 6 red potatoes, peeled and chunked
  • 1 6-ounce can tomato paste
  • 1/2 cup raisins
  • 1 banana, chopped
  • 2 Granny Smith apples, peeled, cored, and chunked
  1. 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.
  2. Add salt, pepper, and water to barely cover, bring to a boil, then lower heat and simmer, covered, for about 12 minutes.
  3. Stir in potatoes and tomato paste; cook until water is reduced and potatoes are tender, about 12 minutes
  4. Stir in raisins, bananas and apple and simmer 5 more minutes. Serve with hot brown rice.
Jump to Comments (13)

Tags: cheap, tasty

Comments (13) Questions (0)

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Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Love your tags! I'm gonna have to get me some horses. Way too many dogs, cats, birds, bunnies.

Me

over 3 years ago wssmom

Bunnies are so cute! (But horses are cooler!)

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I loved this recipe AND story when they came around in the context of cardamom, and love them just as much now. Thank you for the memory!

52

over 3 years ago pauljoseph

8 good-sized pieces of chicken we used 6 crushed cardamom with pod

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

What a great story, video and recipe! Thanks for sharing it! Is the 2 tsp cardamom in the pod or out of the pod?

Me

over 3 years ago wssmom

Pod-free!

Me

over 3 years ago wssmom

As in crushed pods

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I am so glad you submitted this to the El Cheapo theme!

52

over 3 years ago pauljoseph

mrslarkin what is El Cheapo theme

52

over 3 years ago pauljoseph

WSSMOM I tried this recipe we add 2 tsp of Kashmir chili powder for extra color and flavor come out very well Like to share this picture

Me

over 3 years ago wssmom

Anything with chili powder gets two thumbs up from me! Thank you! It looks lovely!

New_years_kitchen_hlc_only

over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Amazing! Just looked at the video clip. "Yum!!" is right. (I can practically smell the rice cooking.) Thanks so much for posting this, and for taking and posting the URL to the clip. I'm making this soon. ;o)

Me

over 3 years ago wssmom

Thank you! And, please, come up to Saratoga Springs in August. Who knows what we'll find!