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Bryan and Jeffrey's Magic Curry Ride |
| Course |
Main Course |
| Cuisine |
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| Occasion |
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| Name (optional) |
Bryan and Jeffrey TSTE of Winter Park |
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Time |
2 hrs |
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Serves |
6-8 |
| Email (optional) |
WinterPark@spiceandtea.com |
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Ingredients : |
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| 2 lbs boneless skinless chicken thighs (fat and skin off) 3 tablespoons canola oil or olive oil (or less) 3 tablespoons chopped fresh garlic 1 large butternut or acorn squash cubed 1 tablespoon fresh ginger chopped 4 tablespoons TSTE Indian Yellow Curry Blend (more to taste) 1/2 teaspoon TSTE cayenne powder (optional) 1/2 tablespoon salt (or to taste) 1 tablespoon TSTE Garam Masala Blend 2 medium onions, finely diced ½ - ¾ cup golden raisins 1 whole TSTE Korintje Cassia cinnamon stick 1 quart chicken stock (homemade or canned) TSTE Spanish sweet Paprika (to garnish) Toasted shaved almonds (to garnish) |
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| How to Prepare : |
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| Cut chicken thighs into large bite-sized pieces and set aside. Dice butternut or acorn squash into 1/2 inch chunks and set aside. Peel and finely chop onion and set aside. Add oil, onions, and ginger to a “cold", large, non-stick Dutch oven pan or large pot and set heat to medium. Stir-fry for about 8-10 minutes or until the onion is golden and even slightly browned. Add garlic and stir-fry for another 3 minutes being careful not to burn the garlic. Add 3 heaping Tbs. of the curry powder to the pot and stir in with the garlic, ginger, salt, and onions for 1 minute more. Add 3/4 cup of the chicken stock and bring to a low boil. Add the chicken and stir an additional few minutes to 'sear' the chicken. Place the diced butternut squash or acorn squash on top of the chicken pieces and then add the remaining chicken stock to the pan 1 cup at a time as necessary until the squash are"covered" by the liquid. Add more curry powder if desired (-- and I always desire) along with the garam masala and the cinnamon stick. Mix in gently. Make sure that the potatoes are still "covered" by the liquid. Bring heat down to medium low. Cook uncovered until the potatoes are fork tender (about 20 minutes). Do not overcook the chicken or squash! After 15 minutes (approx.), turn heat down to low and add the rest of any additional curry powder that you desire, the cayenne, more salt. Remove cinnamon stick, mix well, and continue to cook on low for an additional 5-10 minutes. Turn off heat and taste. Adjust seasonings if needed. If the curry sauce is too thin at this point, simply remove some of the squash from the pot and mash them with a fork in a small bowl then return the mashed squash to the pot and stir in gently. The mashed squash will now act as a sauce thickener. Serve on a white plate atop basmati or long grain rice. Garnish the white plate with a dusting of paprika around its edge. Sprinkle toasted shaved almonds on top of the curry. Let ‘Uncle Rick’ know how it turns out! NOTE: Homemade chicken stock honestly DOES make a difference! And… by the way --. This dish is even better the next day -- and the day after that. |
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