Description
With potatoes, carrots, and celery, this one pot warming chicken curry over rice is made with a thick, rich and delicious broth. It is perfect for large Fall holiday gatherings.
Ingredients
Scale
Chicken Curry
- Oil for frying
- 5 chicken drumsticks (skin removed, optional)
- 8 or 2 lbs boneless, skinless chicken thighs, fats trimmed
- 5 medium carrots, chopped in 3/4-in pieces
- 1 medium onion, diced 1/2-in pieces
- 6 celery ribs, 2 cups, chopped in 3/4-in pieces
- 1 large Idaho potato, peeled and chopped in 1-in pieces
- 2 bay leaves
- 2 T. yellow curry powder ((Javin Brand preferred))
- 1.5 tsp. salt
- 10 cups water
- salt and pepper for seasoning
Roux
- 1/8 cup vegetable oil
- 1/4 cup flour
Instructions
- Prep chicken: Cut slits in the chicken thighs to ensure the flavor enters in. Season chicken thighs and drumsticks with salt and pepper. Set aside.
- Cook chicken: Place 2 T. oil in a large stockpot or dutch oven. Heat on medium high. Brown chicken thighs and drumsticks on both sides, about 2-3 minutes on each side or until golden brown. You may need it do it in two batches. The chicken will not be fully cooked yet. Remove and set aside.
- Add vegetables: Wipe your dutch oven clean and remove any scraps. Heat 2 T. oil on medium heat. Add the diced onion and stir-fry for two minutes. Add the celery and carrots. Stir-fry for two more minutes or until the vegetables have softened but are still fragrant.
- Add spices and water: Add 2 T. curry powder and 4 T. of water to the vegetables. Mix until well incorporated. Add the chicken back into the dutch oven and gently mix. Add enough water into the pan until the chicken and vegetables are just about covered (about 10 cups of water).
- Simmer: Cover pan and let the mixture come to a boil. Add 1.5 tsp. salt and 2 bay leaves. Once boiling, bring the heat down to medium and let it simmer for 20 minutes, covered. Add the potatoes, bring to a boil again, and simmer for 15 more minutes.
- Make the Roux (thickening agent): In a small pot, carefully heat 1/8 cup oil on medium high. Once the oil is hot, take the pot off the stove. Gradually add in 1/4 cup of flour. Whisk rapidly to remove any clumps and until smooth, about 1-2 minutes. Set aside 1 T. of the roux in a small bowl. You can refrigerate any leftover roux and it can keep for up to 1 month. Add 1 cup of the curry sauce to the small bowl with the roux. Whisk for 30 seconds until smooth. Strain to remove large clumps if needed.
- Simmer again: Add the roux mixture to the dutch oven with the chicken. Let the chicken curry simmer for 5 more minutes to thicken up the sauce. Add more roux if needed. Add salt and pepper to taste. Serve with jasmine rice.
Notes
You can purchase the curry powder here or you can find it at your local Asian grocery store.
Keywords: One-Pot, Chicken, Chicken Curry