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Curried Chicken Recipe

Ingredients

How to make it

  • Dredge the chicken in the curry powder. Then dredge the chicken a second time in the flour and remove any excess flour.
  • Brown the chicken in oil on medium high heat in a wok or heavy dutch oven. Remove the chicken and do not fully cook all the way.
  • De glaze the pan with about 1 to 2 tablespoons of rice vinegar.
  • You might need more oil
  • Then saute onion, bell pepper, celery and habenaro add a little salt & pepper about ten minutes. When softened add the ginger and garlic and the chick peas saute a couple more minutes.
  • Add some of the left over curry powder and then some stock until you reach the desired texture cook the mix for about another ten minutes constantly stirring and if need adding a little broth at a time until you reach the desired texture. I like a thick sauce consistency but not to pasty.
  • When all is combined add the chicken and until cooked stir in 1/4 cup of yogurt and serve over Jasmine rice.
  • Jasmine Rice In a heavy pot lightly cover the bottom with oil and heat. When hot add 2 cups of rice and some salt and pepper and toast the rice. Then add 4 cups of stock when it comes to a boil reduce the heat cover and simmer 18 minutes until done. Fluff with a fork.

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The Cook

BuonAppetito Queens, New York

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