Thursday, June 30, 2016

Food Cart Curry Chicken

Another wonderful, family favorite from Ruth Reichl.  This jumped immediately into our rotation as a flavorful, fast easy weeknight meal.

Serves 6

Food Cart Curry Chicken
adapted from Ruth Riechl's My Kitchen Year

1 1 /2 lb boneless, skinless chicken thighs, cut into bite-sized chunks
1 onion, sliced into rings
1/4 c olive oil
2 T lemon juice
fat 1/4 t coriander seeds
3 cloves garlic, minced
1 1/2 T curry powder
2 sprigs fresh oregano (or 1/2 t dried), leaves removed and coarsely chopped
fat 1/4 t paprika
3/4 t cumin
1 t salt

white rice
mango pickapeppa sauce

Using an immersion blender or small food processor, combine the olive oil, lemon juice, coriander seeds, garlic, curry powder, oregano, paprika, cumin and salt to make a paste.

Put the onions and chicken pieces into a large bowl or plastic bag.  Pour the curry paste over top and coat each piece of chicken thoroughly.  Marinate in the fridge for at least 4 hours or overnight (true confession time--sometimes, this only marinades for 15 minutes, it's still great).

When you are ready to eat, heat up a wok and add 2 T vegetable, grapeseed, canola, or sunflower oil.  Add the onions and garlic to the hot wok and stir fry for about 5 minutes, or until the chicken is cooked through.

Serve over white rice with some spicy sauce if desired (my favorite is the Mango Pickapeppa Sauce--however, that is not Curtis's favorite).

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