West Indian Chicken Curry

Name: West Indian Chicken Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 2 bay leaves; 2 Tbsps finely chopped chives; 59 milliliters Madras curry powder; 59 milliliters finely chopped garlic; 2 Tbsps minced ginger; 3 larges onions, coarsely chopped; 59 milliliters coarsely chopped sweet pickled peppers or 2 tablespoons seeded pickled jalapeños; 6 servings Salt and freshly ground pepper; 2 Tbsps finely chopped thyme; 118 milliliters vegetable oil; 710 milliliters water; 9 larges whole chicken legs, skinned and cut into drumsticks and thighs

West Indian Chicken Curry might be just the main course you are searching for. This recipe serves 6. One serving contains 638 calories, 34g of protein, and 51g of fat. It is Head to the store and pick up bay leaves, ginger, pickled peppers, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, whole 30, and דל פחמימות, diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large bowl, combine one-third of the onions with 1/4 cup of the oil, the garlic, pickled peppers, 2 tablespoons of the curry powder, the ginger, thyme and chives.

Ingredients you will need

Curry Powder

Peppers

Chives

Garlic

Ginger

Onion

Thyme

Cooking Oil

Equipment you will use

Bowl

Add 2 tablespoons of the water, 1 teaspoon of salt and 1 tablespoon of pepper.

Ingredients you will need

Pepper

Water

Salt

Add the chicken and turn to coat. Cover and refrigerate overnight, turning the pieces occasionally. Return to room temperature before proceeding.

Ingredients you will need

Whole Chicken

In a casserole, heat 2 tablespoons of the oil.

Ingredients you will need

Cooking Oil

Add half of the chicken and cook over moderately high heat until lightly browned all over, about 5 minutes; transfer to a platter. Repeat with the remaining chicken and add it to the platter.

Ingredients you will need

Whole Chicken

Add the remaining 2 tablespoons of oil and the remaining onions to the casserole and cook over moderately high heat, stirring, until lightly browned, 7 to 8 minutes.

Ingredients you will need

Onion

Cooking Oil

Sprinkle the remaining 2 tablespoons of curry powder over the onions and cook, stirring, for 2 minutes. Return the chicken to the casserole and stir to combine.

Ingredients you will need

Curry Powder

Whole Chicken

Onion

Add the remaining 3 cups of water and the bay leaves and bring to a boil, scraping up any browned bits from the bottom. Cover partially and cook over low heat until the meat is tender, about 40 minutes.

Ingredients you will need

Bay Leaves

Water

Meat

Serve hot with the accompaniments alongside.

Equipment

Bowl

Ingredients

Servings:

bay leaves 2Tbsps

finely chopped chives 59milliliters

Madras curry powder 59milliliters

finely chopped garlic 2Tbsps

minced ginger 3larges

onions, coarsely chopped 59milliliters

coarsely chopped sweet pickled peppers or 2 tablespoons seeded pickled jalapeños 6servings

Salt and freshly ground pepper 2Tbsps

finely chopped thyme 118milliliters

vegetable oil 710milliliters

water 9larges

whole chicken legs, skinned and cut into drumsticks and thighs

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Laurenz V Singing Gruner Veltliner with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.