If you haven’t noticed my obsession with all things curry, this dish will make it quite evident. This One Pot meal is super easy to put together and the aromatic smells coming from your stovetop alone, will make you swoon with anticipation for dinner tonight.
Now curry is one of those words that really has different meanings. There is curry – a generic description used throughout Western culture to describe a variety of dishes from Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines. Such curry dishes are usually understood to mean vegetables/meat cooked with spices with or without a gravy. (technically curry means sauce though)
Curry powder is a spice mixture of widely varying composition developed by the British. Yellow curry powders that we are use to buying here in the USA, are often made up of turmeric, coriander, cumin, fenugreek, mustard, chili, black pepper and salt. It should be reiterated that curry powders and pastes produced and consumed in India are extremely diverse; some red, some yellow, some brown; some with five spices and some with as many as 20 or more.
I have been using CURRY since I started cooking, it is a spice that I find enhances everything from tomato sauce to basic chicken and roasts and I also make a killer Curry Fettuccini Alfredo. No food is safe from my curry obsession. However, I find that so many people I know really don’t ever use it, and actually don’t have it in their spice cabinet. So I am on a mission to change that one recipe at a time – starting with this one!!
Recently, I served this dish one Friday night, and a seven year old guest literally licked her fingers clean. My obsession is slowly spreading….
2 lbs. baby chicken drumsticks (or sliced chicken thighs)
¼ cup of flour
2 tbsp. extra virgin olive oil
1 onions, diced
2 tsp. curry
1 tsp. cumin
1 tsp. Kosher salt
1 tsp. black pepper
1 tsp. cilantro
1 tsp. thyme
1 tsp. basil
2 cups sliced mushrooms
1 cup shredded carrots
1 cup canned chickpeas
½ cup coconut milk or cream
½ cup white wine
½ cup chicken stock
Pre-heat your cooking pot on med-high flame. Lightly coat your drumsticks in flour and gently place onto bottom of hot pot. Sear off your baby drumsticks on all sides for about 3-4 minutes total. Remove drumsticks from pot and set aside.
Use the same pot (without washing it) and sauté the diced onions in olive oil. Gently deglaze the bottom of pot using the flat end of a wooden spoon. Add the spice and mix them well with the onions and let cook for about 3-4 minutes. Add the mushrooms and mix well; cook for 3 minutes and then add the carrots and chickpeas. Add the coconut milk, wine and chicken stock, combine all ingredients well, cover pot and let cook for about 4 minutes more. Add the drumsticks you set aside, lower flame to medium and cook on stove top for an additional 30-40 minutes. At the end of this time, your Chicken curry liquid should be reduced by more than half; if not, uncover pot and let cook for an additional 5 minutes.
Serve hot over basmati rice.
FYI: FUN FOOD KNOWELDGE
Some studies have shown that ingredients in curry may help to prevent certain diseases, including colon cancer and Alzheimer’s disease. A number of studies have claimed that the reaction of pain receptors to the hotter ingredients in curries leads to the body’s release of endorphins, curry is claimed to be one of the most powerful aphrodisiacs.With the complex sensory reaction to the variety of spices and flavours, a natural high is achieved that causes subsequent cravings, often followed by a desire to move on to hotter curries. Some refer to this as addiction! – Well at least there is a scientific reason for my obsession!!