One-Pot Wonders

"Backstretch Chef"-inspired Curry Chicken

by:
January 31, 2011
0
0 Ratings
"Backstretch Chef"-inspired Curry Chicken
  • Serves 6-8
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...

—wssmom

What You'll Need
Ingredients
  • 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
Directions
  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.
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13 Reviews

boulangere
boulangere May 19, 2011
Love your tags! I'm gonna have to get me some horses. Way too many dogs, cats, birds, bunnies.
 
wssmom
wssmom May 19, 2011
Bunnies are so cute! (But horses are cooler!)
 
boulangere
boulangere May 19, 2011
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!
 
pauljoseph
pauljoseph January 31, 2011
8 good-sized pieces of chicken we used 6 crushed cardamom with pod
 
mrslarkin
mrslarkin January 31, 2011
What a great story, video and recipe! Thanks for sharing it! Is the 2 tsp cardamom in the pod or out of the pod?
 
wssmom
wssmom January 31, 2011
Pod-free!
 
wssmom
wssmom May 18, 2011
As in crushed pods
 
mrslarkin
mrslarkin May 18, 2011
I am so glad you submitted this to the El Cheapo theme!
 
pauljoseph
pauljoseph May 19, 2011
mrslarkin what is El Cheapo theme
 
pauljoseph
pauljoseph January 31, 2011
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
 
wssmom
wssmom January 31, 2011
Anything with chili powder gets two thumbs up from me! Thank you! It looks lovely!
 
AntoniaJames
AntoniaJames January 31, 2011
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)
 
wssmom
wssmom January 31, 2011
Thank you! And, please, come up to Saratoga Springs in August. Who knows what we'll find!