themoodyfoody - July 31st 2020

Curry chicken, coconut rice, sautéed cabbage, sweet plantains

Curry is my favorite for three reasons; easy, dirt cheap and DAMNNNN GOOD. There's something so special about curry... it tastes nostalgic..homey... familiar. Curry reminds me of my childhood and my family. I love how my home smells and feels every-time I make it. Curry chicken is the most popular curry dish I make. I've gotten better at this dish over time and each time I make it, it's better than the last. This is a perfect quick and savory meal to make for friends and family and everyone will love it. 

Mix your cuts of meat

Non-negotiable. For best results, use a mix of white & dark meat. Bone-in and skinless.  For even better results, cut and de-skin a whole chicken. (Your local butcher can do this for you)

Low & Slow

Non-Negotiable. The longer you cook your curry, the more flavorful and tender it will be. You want your chicken to be falling off the bone! Like many of my recipes, don't rush it. Nobody wants dry ass curry!

Make a-lot... it tastes better the second day

Negotiable. This is a cheap and easy dish you can make and it for dinner or lunch for a few days! Plus, when the sauce penetrates into the meat over night.... baby!!!!! Tastes even better on day 2... and even day 3!

Ingredients (Serves 4)

This recipe serves 4 people (respectively) but if you're greedy like me, it serves 2!
PREP TIME: 20 MIN 
COOK TIME: 1 HOUR
TOTAL TIME: 1 HR 20 MIN
EST PRICE: $5 PER PERSON

For the CURRY CHICKEN
1 Whole chicken (cut up and de-skinned) OR
boneless thighs and chicken legs de-skinned
3 cups of chicken broth
1/3 CUP OF JAMAICAN CURRY (for the chicken)
1 TBSP of JAMAICAN CURRY for the frybase
2 TBSP of chopped garlic
2 TBSP of chopped onion
1 TBSP of chopped scallions
1 TBSP of chicken bouillon powder (or 1 maggi cube)
1 TBSP of salt*

1 TBSP of pepper*
1 TSP of allspice*
1 bunch of thyme
1 scotch bonnet pepper
2 whole carrots cut small*
2 whole potatoes cut in cubes 

FOR THE COCONUT WHITE RICE
3 CUPS of long grain white rice (WASHED)
2 CUPS of coconut milk (not goya. literally any other brand. NOT GOYA)
1 CUP of water
1 TBSP of vegetable oil*
1 TSP of salt*

FOR THE CABBAGE 
1 large head of green cabbage
1 whole carrot sliced
1/2 red pepper sliced
2 TBSP of unsalted butter
1 TBSP of chicken bouillon*
1 TSP of allspice*
1 TSP of pepper*
1 TSP of ginger powder
1 TSP of garlic powder
1 TSP of onion powder

FOR THE PLANTAINS
2 ripe yellow sweet plantains (super ripe almost entirley black)
1/3 cup of vegetable oil*


*these ingredients are used across multiple dishes. 

TOOLS

cast iron skillet

FOR THE CURRY CHICKEN
Step 1. WASH YOUR CHICKEN with vinegar/lime mixture 
Step 2. Season chicken with curry powder, chicken bouillon, garlic, onion, scallions, salt, pepper, allspice, thyme and mix together evenly. 
Step 3. Marinate in the refrigerator for a minimum of 12 hours (preferably over night)
Step 4. In a large dutch oven or stew pot, add oil and 1 TBSP of curry powder and let fry on HIGH.
Step 5. Mix the curry powder and let it fry with the oil before you add your chicken This helps give the chicken better flavor.
Step 6. Once your oil and curry mixture is hot, began adding your marinated chicken and frying until your chicken is brown. (about 3 minutes) Flip and repeat for both sides.
Step 7. Once you have browned your chicken, add in your 3 cups of chicken broth, a bunch of thyme and one scotch bonnet pepper. 
Step 8. Let water come to a rapid boil add in your potatoes and carrots, mix thoroughly and reduce heat to LOW before covering.
Step 9. Let cook for 45 minutes or until chicken is tender. Be sure to mix every 15 minutes. 
NOTE: If your having trouble forming a gravy, finish cooking with the lid HALF way off the final 15 minutes to allow water to cook out and naturally thicken the sauce

FOR THE COCONUT WHITE RICE
Step 1
. Wash your rice
Step 2. Add rice, coconut milk and water to pot and let come to a rapid boil
Step 3. Mix 
Step 4. Lower heat, cover and cook for 20 minutes (DO NOT LIFT THE TOP)

FOR THE SWEET PLANTAINS
Step 1. Peel plantains and cut into 1/2 inch slices (on a bias)
Step 2. Heat oil to frying pan on HIGH
Step 3. Once your oil is hot, ad plantains in and fry.
Step 4. Cook for 4 minutes on each side (or until dark golden brown)

FOR THE CABBAGE
Step 1. Cut cabbage, carrots and red pepper, thinly.
Step 2. Heat pan to medium and add your butter
Step 3.Add your cabbage mix into the pan
Step 4. Season your cabbage with cabbage seasonings listed above
Step 5. Mix every few minutes and cook for 12-15 minutes.
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