Here’s the curry I’ll be serving this weekend as friends gather to watch the latest episode of Downton Abbey.

Yield: 6-8 entrée servings

Equipment

11” sauté pan

wooden spoon

measuring spoons and cups

half-sheet tray for reserving chicken pieces

paper towels

small chef’s knife

large casserole, usable for stove top and oven

 

Ingredients

¼ C extra virgin olive oil

3 C diced onions

¼ C minced garlic

2 Tbsp peeled, minced ginger

3 Tbsp Petak’s hot curry paste or to taste – available from good groceries

1 Tbsp crushed whole cardamom pods

2 bay leaves

2 tsp Garam masala

2 Tbsp hot mango chutney, preferably from Kalustyan’s (www.kalustyans.com)

2 C chicken stock

2 C coconut milk

Kosher salt & freshly ground black pepper to taste

3 pounds boned organic chicken thighs, dried on paper kitchen towels, trimmed in smaller pieces

1 ½ pounds peeled carrots, cut into 1” pieces

2 peeled Idaho potatoes, cut into 1” pieces

1 C roughly chopped fresh cilantro leaves with stems

 

Method

Preheat oven to 350 degrees.

Heat a sauté pan. Add olive oil. When shimmering, add chicken pieces in stages, so the pan is not crowded. When each piece is browned on both sides, reserve on half-sheet tray. Continue unill all pieces are golden brown.

Heat the casserole. Add olive oil. When shimmering, add onions and caramelize on high heat for about five minutes

Turn down heat and add garlic and ginger. Sauté another five minutes.

Add browned chicken pieces.

Add curry paste, cardamom, bay leaves and mango chutney, and salt and freshly ground pepper to taste. Sauté five minutes

Add room-temperature chicken stock and coconut milk. Cover lightly with foil and braise in oven for 35 minutes. Remove the foil covering. Taste for seasoning and adjust as necessary.

Return casserole to oven uncovered for another 10 minutes to thicken the sauce. If necessary, add more salt and freshly ground black pepper.

Remove chicken to half-sheet tray to cool down quickly. When cold, pack chicken into refrigerator overnight.

Remove the chicken from the fridge two hours before reheating to bring it to room temperature.

Place the chicken in the heating-serving casserole and place in 350-degree oven for 20 minutes.

Reheat rice in microwave. Cut and heat chapatis.

Just before serving the chicken, add the chopped cilantro, reserving some to sprinkle over the top.

Serve with hot rice, chapatis, and a wine of your choice.

Enjoy!

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