Saturday, January 31, 2009

Potato Chicken Curry

Oh, and crime.  That too.

I made this a couple of weeks ago, and the pictures have been languishing on my camera ever since.  Languish no more, little pixelated memories.  You are free!

Yes, well.  This recipe originally calls for onion, chicken and apple, but it is equally good with potatoes substituted for the apple and even leftover Thanksgiving turkey substituted for the chicken.  Just look around, see what you have, and decide it will taste good.  It usually will.

This time around, I used some of my Downing Hollow Farms red potatoes and chicken thighs from West Wind Farms.

Potato Chicken Curry

4 tbsp butter
1/4 cup minced yellow onion (I chopped mine, as I have no patience for mincing)
1 small potato, chopped
3 tbsp all-purpose flour
1 1/2 cups chicken broth
1/2 cup half-and-half
1/2 tsp salt
4 tsp curry powder
1/3 tsp cayenne pepper
1/4 tsp ground ginger
3 cups cubed cooked chicken (or 4 chicken thighs)

Cut up your chicken, if using raw, and set aside.

Melt butter in a heavy skillet over medium-high heat.  Add the onion and potato and cook for 10 minutes, until the onion just starts to go soft and translucent.

A great place to get bulk spices in Memphis is Maggie's Pharm, in Overton Square.  That one ounce of cayenne will last me forever, and it was only 65 cents!

So when your onion starts to look like this, throw in your raw chicken and let it all cook.  If you're using already-cooked chicken, wait until you add the spices to add it.

Blend in the flour, add the chicken broth and half-and-half, and cook, stirring constantly, until the sauce has thickened.  That should take about 5 minutes.  Then stir in the salt, the curry powder, the cayenne and the ginger and cook, covered, over low heat for 10 minutes.

Make some rice, grab a glass of milk (if you have a temperamental mouth when it comes to curry, as I do), and cozy up to some criminal activity.  Or, you know, whatever's on TV.

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