Trey's Jammin' Curry Chicken

PHOTO CREDIT: Dontrey Britt-Hart

Instructions:

1. In a large bowl or on a sheet pan, season the chicken with a light coating of garlic powder, coarse black pepper and seasoning salt. Cover and chill in the refrigerator while you prep your vegetables according to the ingredients section's directions, approximately 20 minutes. (Please use caution if you choose to use Scotch bonnet or jalapeño peppers. Consider wearing food prep gloves and do not touch your eyes. Trust me, you’ll regret it if you do.)

2. Place a large Dutch oven over medium heat and add enough olive oil to cover the bottom of the pot. In small batches, brown the chicken on both sides until the skin is crispy and golden brown, approximately 8 – 10 minutes per side. The chicken will not and should not be fully cooked.

3. Set the browned pieces of chicken aside on a large platter or sheet pan while you continue to sear the remaining batches.

4. Once you have prepared all of the chicken and removed it from the Dutch oven, add the onions, celery and potatoes to the pot over medium heat for 3 – 5 minutes. If the vegetables start to stick to the pot, drizzle a touch of olive oil over them, stir and adjust your flame. After 3 minutes, add the garlic, ginger, peppers, curry powder, turmeric, thyme and 1 teaspoon of Kosher salt. The vegetable/ spice mix will resemble a thick paste.

5. Add all of the chicken broth to the pot and stir gently to blend the spices. Cover and simmer while you prepare to add the chicken.

6. Using a large knife or cleaver, chop the chicken breasts into thirds. (It works much better to hold your knife or cleaver in place and apply the pressure of your body weight to break through the bones rather than hack away at the chicken.) The chicken thighs and wings will be added whole.

7. Return the seared chicken to the pot of simmering broth, including any pan drippings (that’s added flavor) and top with bay leaves. Cover and simmer 40 -45 minutes.

8. At this point, the dish will have a rich, spicy flavor, but you will need to add salt to your taste to balance the intense flavors of the curry.

9. Once the seasoning profile is to your liking, the last step is to stir in a small amount of cornstarch slurry. Mix 1 ½ tablespoons of cornstarch with 2 tablespoons of cold water in a small cup until you have a smooth liquid. Evenly distribute the slurry into the broth and stir gently to ensure it incorporates well. The beauty of using cornstarch to thicken broths is the control it allows and the light, silky sheen it gives to the sauce.

10. Simmer a few more minutes, serve over rice and garnish with a sprinkle of sliced scallions.

Ingredients:
Olive oil
2 bone-in, skin-on chicken breasts
1.5 lbs. (5 – 6) chicken thighs, bone-in, skin on
3 lbs. chicken wings
8 cups chicken broth
1 large Vidalia or yellow onion, chopped
4 – 5 cloves of garlic, chopped
3 stalks of celery, chopped
3 Yukon gold potatoes, peeled and diced
2 teaspoons fresh ginger, peeled and grated
1 Scotch bonnet or jalapeño pepper (optional), seeded and chopped
2 stalks of scallions, sliced in rounds
2 – 3 bay leaves
Thyme, fresh or dried
Kosher salt
Seasoning salt
Coarsely ground black pepper
Yellow curry powder
Turmeric powder
Corn starch

My Two Cents:

• Sautéed cabbage with carrots and onions or coleslaw is a jammin’ side dish.

• This is the perfect time to hit play on the Denim & Damask reggae playlist, grab a ginger beer* and take a mental vacation to Jamaica. ‘Everyting’ is Irie, Mon!

  * For those of you who have never tried ginger beer, it is non-alcoholic, so everyone in the family can get in on the action. Be warned that the ginger flavor can pack a strong punch.

Trey's Jammin' Curry Chicken

Print

With ImageWithout Image

Author: Dontrey Britt-Hart

Ingredients

• Olive oil
• 2 bone-in, skin-on chicken breasts
• 5 lbs. (5 – 6) chicken thighs, bone-in, skin on
• 3 lbs. chicken wings
• 8 cups chicken broth
• 1 large Vidalia or yellow onion, chopped
• 4 – 5 cloves of garlic, chopped
• 3 stalks of celery, chopped
• 3 Yukon gold potatoes, peeled and diced
• 2 teaspoons fresh ginger, peeled and grated
• 1 Scotch bonnet or jalapeño pepper (optional), seeded and chopped
• 2 stalks of scallions, sliced in rounds
• 2 – 3 bay leaves
• Thyme, fresh or dried
• Kosher salt
• Seasoning salt
• Coarsely ground black pepper
• Yellow curry powder
• Turmeric powder
• Corn starch

Instructions

1. In a large bowl or on a sheet pan, season the chicken with a light coating of garlic powder, coarse black pepper and seasoning salt. Cover and chill in the refrigerator while you prep your vegetables according to the ingredients section's directions, approximately 20 minutes. (Please use caution if you choose to use Scotch bonnet or jalapeño peppers. Consider wearing food prep gloves and do not touch your eyes. Trust me, you’ll regret it if you do.)
2. Place a large Dutch oven over medium heat and add enough olive oil to cover the bottom of the pot. In small batches, brown the chicken on both sides until the skin is crispy and golden brown, approximately 8 – 10 minutes per side. The chicken will not and should not be fully cooked.
3. Set the browned pieces of chicken aside on a large platter or sheet pan while you continue to sear the remaining batches.
4. Once you have prepared all of the chicken and removed it from the Dutch oven, add the onions, celery and potatoes to the pot over medium heat for 3 – 5 minutes. If the vegetables start to stick to the pot, drizzle a touch of olive oil over them, stir and adjust your flame. After 3 minutes, add the garlic, ginger, peppers, curry powder, turmeric, thyme and 1 teaspoon of Kosher salt. The vegetable/ spice mix will resemble a thick paste.
5. Add all of the chicken broth to the pot and stir gently to blend the spices. Cover and simmer while you prepare to add the chicken.
6. Using a large knife or cleaver, chop the chicken breasts into thirds. (It works much better to hold your knife or cleaver in place and apply the pressure of your body weight to break through the bones rather than hack away at the chicken.) The chicken thighs and wings will be added whole.
7. Return the seared chicken to the pot of simmering broth, including any pan drippings (that’s added flavor) and top with bay leaves. Cover and simmer 40 -45 minutes.
8. At this point, the dish will have a rich, spicy flavor, but you will need to add salt to your taste to balance the intense flavors of the curry.
9. Once the seasoning profile is to your liking, the last step is to stir in a small amount of cornstarch slurry. Mix 1 ½ tablespoons of cornstarch with 2 tablespoons of cold water in a small cup until you have a smooth liquid. Evenly distribute the slurry into the broth and stir gently to ensure it incorporates well. The beauty of using cornstarch to thicken broths is the control it allows and the light, silky sheen it gives to the sauce.
10. Simmer a few more minutes, serve over rice and garnish with a sprinkle of sliced scallions.

Did you make this recipe?

Tag @denim_and_damask_llc on Instagram and show us some love with the hashtag #denimanddamask