Wednesday, 9 April 2014

Chicken Curry

  • 1/4 cup milk
  • 1 egg
  • 1 cup + 2 tablespoons all purpose flour
  • 1/2 teaspoon seasoning salt
  • 1/2 teaspoon cracked pepper
  • 1.5 to 2 pounds boneless skinless chicken thighs
  • 1/3 cup canola oil
  • 2 tablespoons curry powder
  • 1/2 teaspoon garam masala
  • 1 onion, sliced
  • 1 teaspoon soy sauce
  • 3 cups chicken broth (I use Better Than Bouillon)
  • 2 cups cooked rice

  1. Preheat oven to 300 degrees.
  2. In a Dutch oven or oven proof pan, heat canola oil over medium heat.
  3. Whisk egg and milk together in a bowl.
  4. Combine 1 cup of flour, seasoning salt and cracked pepper in a re-sealable plastic bag.
  5. Dip chicken in egg wash. Place in flour bag and shake to coat. Shake to remove any excess.
  6. Place chicken in the oil and fry just to brown, about 3 minutes per side. Transfer to paper towel lined plate. (Note: Don't over crowd the pan, you can fry the chicken in batches if you need to.)
  7. Once all of the chicken is browned, reserve 3 tablespoons of the pan drippings. Whisk in 2 tablespoons of flour, cook 1 minute. Whisk in 2 tablespoons of curry powder, cook 1 minute. Whisk in chicken broth, soy sauce and garam masala. Bring to a boil.
  8. While you are waiting for the curry to boil, slice your chicken pieces (Note: Since the chicken will not be cooked all the way through at this point it is important to slice it on a separate cutting board so you don't cross contaminate with the rest of your dinner. If you don't feel like cutting it, no worries, it is just fine whole as well.)
  9. Once the curry starts to boil, add the onion and chicken.
  10. Transfer to the oven and cook uncovered for 1 hour. Stirring occasionally. Remove from oven. Spoon over rice and serve.

Source: Chicken Curry
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