Wednesday, July 6, 2011

Madras Curry Chicken

 I have always been skeptic when it comes to curry.  Mainly because of a yellow concoction I ate at a missions convention when I was a kid - however; a very dear friend of mine grew up as a Missionary kid in Africa.  They had a guy that was from India who cooked for them that made this delicious curry dish.  She taught me this "by taste" recipe a couple months ago. I have been shy to share it just because - I don't have exact measurements and I want it to turn out for you and for you to love it! I have to  share it though because this is the most comforting dish, it is wonderfully delicious and my 7 year old will eat it with no argument.  It wouldn't be right not to share!
What You Need:
2-3 pounds of chicken
chicken broth
3 large yellow *sweet onions
madras curry seasoning
corn starch
olive oil or butter

 You start this dish with 3 large onions and slice them paper thin.  Caramelize them in butter or some olive oil.  While your onions are working, either boil, or saute your chicken.  I usually do a couple pounds.  If you boil your chicken, reserve some of the broth, however if you saute your chicken, you will need to have some on hand.
Giving your onions the time to caramelize is what takes the longest, it is also what gives this curry part of its amazing flavor.  Be patient! While your waiting, chop as many carrots and potatoes as you want to put in.  (remember I told you this was all to taste).
While doing your chopping, keep your eye on the onions, and stir every now and then.  Once they start turning Carmel in color they are ready.
In a stock pot, combine, your chopped cooked chicken, caramelized onions,  potatoes, carrots, a tiny bit of ketchup (about a teaspoon) and 3 Tablespoons of Madras Curry Powder.  Pour in enough chicken stock to just cover.  After your stew comes to a boil reduce to a simmer.
Start your rice at this point.  I have a small little rice cooker that I absolutely love and would highly recommend that you find one to add to your kitchen tools/appliances.  They are great!

This is the specific curry you are looking for.

Once your veggies cook to tender, you will want to possibly thicken your stew with some cornstarch.  Follow the directions on the side of the cornstarch box dissolving some in a bit of cold water.  Add this to your curry and stir it well.
Once it thickens you are ready to eat.  I enjoy this just over rice.  It is so delicious just the way it is.  However, if you were in Africa, there would be an array of toppings to choose from to add to the top; such as: Peanuts, Cashews, Cilantro, Tomatoes, Pineapple, Hot Peppers, Cucumbers...let your creative genius take over here and just go for it. 

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