Curried chicken is one of those dishes that looks complicated but really is very easy to make. Prepping the chicken and the veggies is probably the hardest part of making this dish. I am big on adding vegetables to any meal and this one is no exception. Of course it is up to you to decide how far to go when adding veggies. Although I have a basic recipe for making curried chicken, I like to change it up once in a while. I may add different vegetables or I might change the flavors to give the chicken an extra kick.
Speaking of flavors. The secret to making wonderful curried chicken is layering the flavors. Mixing certain types of veggies, adding fruit and choosing the right seasonings will wake up your palate and excite your taste buds. If you are a fan of hot spice, you can use hot curry seasoning or jalapeno peppers to provide some additional heat to the curried chicken. When I use jalapeno peppers I remove the seeds to tone down the heat. But, if you really, really like the spiciness of the pepper, leave the seeds. Just make sure your guests also like heat.
I remember attending a pot luck dinner at my cousin’s house years ago and tasting a shrimp dish that a friend had made. The dish looked beautiful with jumbo shrimp, tomatoes and herbs. I was forewarned that the shrimp was a little spicy but what is a little spicy to one person can be off the charts for someone else. After taking my first big bite of shrimp I thought I would pass out. My mouth was on fire and I could not taste anything but HOT! Once I could speak again I asked my friend what was in the shrimp. She had used a can of cayenne pepper which was not unusual for her. You see, she was from the Philippines and her family loved spicy foods. I on the other hand was a wimp and couldn’t finish eating her beautiful looking dish.
Always think of your audience when sharing a meal. Granted, I enjoy preparing food that appeals to my tastes but I also want to make sure my family and friends will enjoy it too. The best memories and the best feelings are often experienced over a wonderful tasting dish shared with others.
Let love be the bond that holds our memories together and we’ll always be a part of each other…
2 lbs boneless chicken thighs
1 large onion sliced
1 large green pepper diced
1 jalapeno pepper cut in half (remove seeds) then sliced
1 small red pepper diced (remove seeds)
1 small yellow pepper diced (remove seeds)
½ cup thinly sliced celery
1 green apple thinly sliced and diced
1 large red potato diced with skin
1 pkg exotic or mixed mushrooms
2 cups chicken stock
2 cups of water
1 can lite coconut milk3 dashes of hot sauce
1 ½ cups of flour
½ cup frying olive oil or vegetable oil
1 tbsp hot curry powder
1 tbsp red curry powder
1 tbsp turmeric
1 bay leaf
1 tsp salt
1 tsp pepper
1 tsp onion powder
1 tsp cumin
1 tsp garlic
1 tsp Adobo
1 tsp smoked paprika
½ tsp cayenne Pepper (optional)
Wash and remove excess fat from chicken then place in a large bowl. Pour off excess water. Sprinkle with salt, pepper. On a plate mix flour, onion powder, Adobo and smoked paprika. Dust chicken in seasoned flour and shake off excess.
Heat olive oil in a large pot or dutch oven over medium high heat. Add chicken in batches and brown on both sides. Remove chicken and let drain on paper towels. In the same pot saute onions, peppers, celery, potatoes, apples and mushrooms until slightly soft. Sprinkle in remaining seasonings. Slowly add chicken stock, water to the pot along with bay leaf and stir. Layer chicken in the pot and stir to mix chicken and veggies. Cover and let simmer on medium low heat for 30 minutes. Stir in coconut milk until well blended. Let simmer for an additional 25 minutes until chicken is cooked all the way through and tender. Serve over rice.
Sauteed cabbage and shredded carrots goes great with the curried chicken.
Serves 4 to 6