I was originally making chicken adobo for our dinner tonight. I even sauteed the garlic and onions and add the chicken, but then I don’t know what came over me. I started sprinkling curry powder on the chicken. Well, I said okay since I rarely make chicken curry anyway. It would be a nice change. I went ahead and made it-my way.
When making a curry dish, I don’t like the chicken swimming in very thick sauce. It’s overwhelming for me. I want it to be subtle, but just enough to live up to its name.
I didn’t plan on blogging this dish, but I took some pictures anyway after everything were added in the skillet just in case. Well, it turned out succulent and delicious. I couldn’t help but share. 🙂 I didn’t have any fresh ginger, so I substituted ground ginger and it came out just as delicious and my family enjoyed it so much they asked for seconds. 🙂
Prepare the ingredients.
- 15 Chicken drumsticks (not pictured)
- 5.5 oz. can coconut milk, separate 1/4 cup
- 1 Tablespoon all-purpose flour
- 4 cloves of garlic
- 1/4 cup diced onions
- 3 Tablespoons curry powder, divided
- 3 dry bay leaves
- 1 Tablespoon chicken bouillon (not pictured)
- ground ginger (according to your taste)
- Weber roasted garlic seasoning
- salt and black pepper to taste
- 2 baby red bell peppers (not pictured/optional)
- 3 sprigs green onions, cut in tiny pieces (optional)
- cilantro for garnish
Heat a skillet with a lid over low heat and add oil when hot. Add garlic and onions and cook until onions are translucent. Add the chicken drumsticks and sprinkle with 2 Tablespoons curry powder and season with black pepper, roasted garlic seasoning, chicken bouillon and ground ginger. Cook until slightly brown. Turn on the other side and cook until just slightly brown. Add the coconut milk and bay leaves.
Cover and simmer for 10 minutes before turning them to the other side. Sprinkle with the remaining curry powder and salt to taste.
Simmer again and cook until the chicken is tender about 15-20 minutes.* Remember we are cooking in low heat.* I did this to achieve moist and tender chicken. If you are using frozen chicken, make sure the chicken is completely thawed before cooking. Mix the 1/4 cup coconut and 1 tablespoon flour and add to the chicken 5 minutes before end of cooking time. Stir until well incorporated. Add the bell peppers 2-3 minutes before end of cooking time. Cover to let steam cook the peppers. Garnish with cilantro and green onions.
Serve warm over steamed Basmati rice…
Or quinoa, my fave. 🙂 Enjoy!
Update: November 23, 2013
I cooked this chicken curry in a crock pot and served it at a gathering about a week ago. Oh, my goodness! It was very tasty and everyone loved it. The chicken simmered in curry sauce for 3 to 4 hours made it more succulent and flavorful. I doubled the recipe to serve about 10 to 15 people. Just follow the instructions above, but do not cook the chicken all the way. Transfer the seared chicken to a crock pot and cook at low setting for 3 to 4 hours. Add the red bell peppers 10 minutes before end of cooking time. Add the cilantro just before serving and serve an extra cilantro leaves on the side for the guest to eat it with the chicken. Mama Mia! It was absolutely delicious!
*Note: Cooking time may vary depending on the type of stove you are using.
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