Post by wilderness on Feb 21, 2019 8:01:37 GMT -5
Classic Chicken Curry-redsoxmom
WHY THIS RECIPE WORKS
For a quick weeknight chicken curry that is a one-pot dish to boot, we first “bloomed” curry powder in butter to maximize its flavor and then created a flavorful base with onion, garlic, ginger, and jalapeño. Staggering cooking times so everything cooked perfectly, we first added two bone-in split chicken breasts and 1½ cups of water to the pot (enough to braise the chicken and, later, enough to cover the potatoes) and simmered them, covered, flipping the chicken halfway through cooking. We then removed the chicken and added the potatoes (which needed a head start) before adding the cauliflower. While the vegetables cooked, we shredded the cooled chicken and added it back to the pot along with the peas to warm through. We then stirred in whole-milk yogurt for creaminess and tang and finished with a sprinkling of bright, fresh cilantro
INGREDIENTS
3 tablespoons unsalted butter
2 tablespoons curry powder
2 onions, chopped
1 jalapeño chile, stemmed, seeded, and minced
Salt and pepper
3 garlic cloves, minced
1 tablespoon minced fresh ginger
2 (10- to 12-ounce) bone-in split chicken breasts, trimmed
1 ½ cups water
8 ounces Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
½ head cauliflower (1 pound), cored and cut into 1-inch florets
1 cup frozen peas
¼ cup minced fresh cilantro
¾ cup plain whole-milk yogurt
SERVES 4
Headnote
Do not substitute low-fat or nonfat yogurt for the whole-milk yogurt called for in this recipe or the finished dish will be much less creamy. The curry is best served with white rice.
Description Text
1. Melt butter in Dutch oven over medium heat. Add curry powder and cook until fragrant, about 10 seconds. Add onions, jalapeño, 1 1/4 teaspoons salt, and ¼ teaspoon pepper and cook until vegetables are softened, about 5 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds.
2. Add chicken and water to pot. Increase heat to medium-high and bring mixture to boil. Reduce heat to low, cover, and simmer until chicken registers 160 degrees, 22 to 24 minutes, flipping chicken halfway through cooking. Transfer chicken to plate and let cool for 5 minutes. Once chicken has cooled, use two forks to shred meat into approximate 2-inch pieces; discard skin and bones.
3. Meanwhile, stir potatoes and ¼ teaspoon salt into curry, cover, and cook until potatoes are slightly tender, about 8 minutes. Stir in cauliflower and continue to cook, covered, until potatoes are fully cooked and cauliflower is tender, about 15 minutes longer, stirring occasionally.
4. Stir in peas, cilantro, and shredded chicken and cook until curry is warmed through, about 1 minute. Off heat, stir in yogurt. Season with salt and pepper to taste, and serve.
WHY THIS RECIPE WORKS
For a quick weeknight chicken curry that is a one-pot dish to boot, we first “bloomed” curry powder in butter to maximize its flavor and then created a flavorful base with onion, garlic, ginger, and jalapeño. Staggering cooking times so everything cooked perfectly, we first added two bone-in split chicken breasts and 1½ cups of water to the pot (enough to braise the chicken and, later, enough to cover the potatoes) and simmered them, covered, flipping the chicken halfway through cooking. We then removed the chicken and added the potatoes (which needed a head start) before adding the cauliflower. While the vegetables cooked, we shredded the cooled chicken and added it back to the pot along with the peas to warm through. We then stirred in whole-milk yogurt for creaminess and tang and finished with a sprinkling of bright, fresh cilantro
INGREDIENTS
3 tablespoons unsalted butter
2 tablespoons curry powder
2 onions, chopped
1 jalapeño chile, stemmed, seeded, and minced
Salt and pepper
3 garlic cloves, minced
1 tablespoon minced fresh ginger
2 (10- to 12-ounce) bone-in split chicken breasts, trimmed
1 ½ cups water
8 ounces Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
½ head cauliflower (1 pound), cored and cut into 1-inch florets
1 cup frozen peas
¼ cup minced fresh cilantro
¾ cup plain whole-milk yogurt
SERVES 4
Headnote
Do not substitute low-fat or nonfat yogurt for the whole-milk yogurt called for in this recipe or the finished dish will be much less creamy. The curry is best served with white rice.
Description Text
1. Melt butter in Dutch oven over medium heat. Add curry powder and cook until fragrant, about 10 seconds. Add onions, jalapeño, 1 1/4 teaspoons salt, and ¼ teaspoon pepper and cook until vegetables are softened, about 5 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds.
2. Add chicken and water to pot. Increase heat to medium-high and bring mixture to boil. Reduce heat to low, cover, and simmer until chicken registers 160 degrees, 22 to 24 minutes, flipping chicken halfway through cooking. Transfer chicken to plate and let cool for 5 minutes. Once chicken has cooled, use two forks to shred meat into approximate 2-inch pieces; discard skin and bones.
3. Meanwhile, stir potatoes and ¼ teaspoon salt into curry, cover, and cook until potatoes are slightly tender, about 8 minutes. Stir in cauliflower and continue to cook, covered, until potatoes are fully cooked and cauliflower is tender, about 15 minutes longer, stirring occasionally.
4. Stir in peas, cilantro, and shredded chicken and cook until curry is warmed through, about 1 minute. Off heat, stir in yogurt. Season with salt and pepper to taste, and serve.
