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