Originally posted November 21, 2011

Chicken Curry

Chicken Curry  by Tangbeer

I was desperately craving the Japanese beef curry udon from SF's Mifune restaurant, and my Aussie pal Julian Wu sent me his version of the recipe. This is the same, but modified to be made with chicken thighs, so my wife will eat it.

Ingredients

  • 3 lbs chicken thighs (don't use skinless or boneless, you need the whole magilla)
  • 2 yellow onions, large, very thinly sliced
  • chicken stock
  • 2 potatoes, diced
  • 1 or 2 carrots, sliced
  • (optional) 1 eggplant, diced
  • 1 apple, peeled, halved and cored, then grated
  • 1 package Golden Curry
  • cooking oil

Directions

Preheat oven to 350. Brown the chicken thighs in a heavy bottomed pot, preferably a ceramic-coated dutch oven like a Le Cruset. You might need to brown the thighs in batches. Be sure to get a good crispy exterior on the chicken skins, you'll be pulling these off later and a lot of the flavor is in that process. Put the chicken aside. You might need to pour off some of the collected chicken fat. If so, make sure you keep all the brown bits on the bottom of the pan and just add a little more oil. Add the onions and cook until they start to turn brown, this can take some time. Just keep an eye on them and stir every minute or so. Put the chicken back in and pour in chicken stock til it almost covers the chicken. Put the lid on and stick it in the oven. Braise for approx. 2 hours, til the meat falls off the bone. Pull out the chicken, shred it and dispose of bones and skin. Put it back in the pot. Add more chicken stock to cover, your potatoes, your carrots and your eggplant if using. Add the curry block, cut up. Add the grated apple. Simmer for about 45 mins or until the potatoes and carrots are soft. Serve over udon noodles or rice. It's also amazing the next day, and freezes well.

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