A Classic - Chicken Curry
I don't even think that I knew what Curry was until I moved to Montreal. I had never even smelled it! Of course, when I was finally introduced to it a whole new world openned up to me. The smells, the colour, the robust taste. How quintessentially Indian.... WRONG. Imagine my surprise, disbelief even, to discover that Curry is not Indian. It's English! Born and raised in jolly old. Just imagine what the world would be like without Colonialism. Well, let's not think too long about that. I think that in reality the world might be a much better place. . . Back to Curry! So, now after learning that Curry is not the Indian food connection to the world, I also discover that there are different types of Curry!
The Japanese make curry, there is west-indian curry, curries taste different depending on your geographic location throughout India and England. While I lived in Trinidad, I fell in love with west-indian curry. I'm not a total pro at this stuff but honestly, it's pretty straight forward. I would love to tell you that I have all the right ingredients, I truly wish that I did. I will do another post, once I've been to the west-indian grocery and update you on all that stuff. What I do have though is west-indian curry powder, onion, garlic, potato and chicken. Trust me, this stuff is heavenly!
I have a special pot for this stuff. Derek's Mom brought this beauty for me when she was returning from Trinidad a few years ago. I use it for a ton of stuff (Stewed Chicken, Callaloo) but Curry is right up there. I don't know... somehow it feels more authentic this way. I love it, it's heavy and kinda ugly and the price is written on the side in permanent marker! Dope!!
I have a special pot for this stuff. Derek's Mom brought this beauty for me when she was returning from Trinidad a few years ago. I use it for a ton of stuff (Stewed Chicken, Callaloo) but Curry is right up there. I don't know... somehow it feels more authentic this way. I love it, it's heavy and kinda ugly and the price is written on the side in permanent marker! Dope!!
You can enjoy this curry with rice, quinoa, couscous or, if you are lucky enough to live near a west-indian roti shop, get some roti skins and do it like that.
Chicken Curry (West Indian Style)
2 lbs chicken pieces (not boneless if possible)
1/4 cup of butter (you can use oil too)
1/4 cup of butter (you can use oil too)
1 small onion, chopped fine
3 - 4 cloves of garlic, crushed
3 med. sized potatoes, cut into bite sized pieces
4 tbsp west indian curry powder
2 tbsp Worcestershire sauce
dash of Angostura bitters
a few sprigs of west-indian thyme
piece of two of pumpkin (I just leave a hunk in the dish and then pull it out once the dish is cooked - adds a nice flavour)
dash of pepper sauce (to taste)
1 1/2 tbsp chicken bouillion (liquid reduction or powder)
In a smallish bowl combine the curry powder, bouillion, spices, salt and mix with the Worcestershire, Bitters, pepper sauce and any additional water that it might take to make a medium thick paste. Once mixed to the right consistency, set aside.
Heat a large dutch oven. Keeping the heat at medium or just under. Add in the butter, once melted down add in onion and potatoes. Saute until the onion is clear (a few minutes). Add in the garlic and saute for just a couple of minutes. Add in the chicken and brown with the onion, potato and garlic. A maximum of 5 minutes here.
Once everything looks properly browned, add in the spice mixture and coat everything well. Cook without adding any extra water for just a few minutes. Then, add enough water to just start to cover the veggies and chicken. Check for taste and if you need to, use the liquid from the pot to mix some more curry paste. Once the taste feels right, put a lid on it and let it simmer at low heat for a minimum of about 40 min.
In a smallish bowl combine the curry powder, bouillion, spices, salt and mix with the Worcestershire, Bitters, pepper sauce and any additional water that it might take to make a medium thick paste. Once mixed to the right consistency, set aside.
Heat a large dutch oven. Keeping the heat at medium or just under. Add in the butter, once melted down add in onion and potatoes. Saute until the onion is clear (a few minutes). Add in the garlic and saute for just a couple of minutes. Add in the chicken and brown with the onion, potato and garlic. A maximum of 5 minutes here.Once everything looks properly browned, add in the spice mixture and coat everything well. Cook without adding any extra water for just a few minutes. Then, add enough water to just start to cover the veggies and chicken. Check for taste and if you need to, use the liquid from the pot to mix some more curry paste. Once the taste feels right, put a lid on it and let it simmer at low heat for a minimum of about 40 min.
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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