“Curried Chicken with Tomato & Onion Salad”
After spending a weekend away with family to celebrate our sons birthday, we did alot of talking about food.. As we all have a passion for great cooking and healthy eating. This dish is my Uncle Charlie’s speciality, and after trying I loved it! He is pretty secreative about his recipies but for some reason he told me how to make this dish and I just added my own personal touch! It turned out delicious and John says he now wants to add this dish to our rotation.. Can’t get much more of a compliment than that!
Because this needs to marinate, I am going to first show you how to make the Tomato & Onion Salad, this can marinate in the fridge while you are making the main course.
You will need:
- 1 large tomato sliced as thin as possible, like paper thin
- 2 small onions also peeled and sliced as thin as you possibly can
- 1.5 cups of white vinegar
- 2 tbs white sugar or sweetener
In a med sized bowl add the tomato, onion and sugar mix well then add the vinegar. Cover and place in the fridge.
Now onto the Curried Chicken…….
You will need:
- 3 tbsp dried yellow curry
- 1 carton of low sodium chicken stock
- 1 package of boneless chicken thighs chopped into chunks
- 2 onions sliced
- 3 cloves of minced garlic
- 3 tbsp of hot sauce
- Dash of dried chili flakes
- 1/2 tsp cardamon (comes whole and needs to be crushed with mortar and pestal)
- 2 tbsp of butter
- 1 half of a large sweet potato peeled and cubed
- 3 med size potatos peeled and cubed (dont need to be prefect this is a rustic dish)
- Half a package of frozen veggies (only because they are out of season) which include peas, corn cobs and green beans
- 3 med size carrots peeled and chopped into rustic size pieces
- 2 cups brown rice
Of course for this dish I used my amazing dutch oven… if you dont have an enamel pot a roaster will do, the main thing is it needs a cover as it bakes in the over!
Preheat your oven to 350.
Turn burner on at 7. Add extra virgin olive oil to the bottom of the pan, when warmed, add your chicken. Brown, remove and then set aside.
In a mortar and pestal add your cardamore, crush and remove shells.
Add onions, garlic and dried chili flakes. Satuee.
Add butter and after it is melted now it is time to make a rue by adding the curry and cardamon. Mix together and make a paste!
Next add the carton of stock and half a cup of water then stir together creating a curry broth.
Add all the remaning veggies.
Cover and bake in oven for 1-1.5 hr or until veggies are tender.
In the meantime prepare the brown rice.
To plate add the brown rice, then top with curry and place the tomato & onion salad as a side.
Now it is finished and ready for all to eat and enjoy!
I hope you all enjoyed reading this blog. I also hope you try cooking this at home and that you loved eating it as much as we did!
Any suggestions or ideas on what I should be cooking next please email me at schoonerpixie@hotmail.com.
You can also join me by adding yourself to my facebook group
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Next up I am going to show you how to make “Smoked Chop Chowder” another family speciality.
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