Judging by the amount of hits, comments and links on/to my Roti Chicken posting, I’d say you guys are up for more of these recipes! Here’s another winner. Simple, fragrant and highly addictive. And not even too time consuming.
Masala means spice blend. That’s all. There are a thousand kinds of masala out there, but a few are more commonly used: Garam Masala (Garam means hot) and Curry Masala are two of them you’re probably familiar with. I’ve always felt Curry Masala was God’s gift to cooks. The scent and flavor are absolutely mind-blowing.
Combine it with onion and garlic and you have a wonderful dish going on by the name of Chicken Curry Masala. Easy as can be.
2 pounds chicken (with bones)
1 large onion
1 red chili pepper
2 large garlic cloves
1/2 tsp salt
4 tbsp curry powder
5 tbsp sunflower oil
8 medium potatoes
1 chicken bouillon cube
1 1/2 cup water
2 to 3 bay leaves
We’ll have to give this onion a really good chop. If you have a food processor, now would be a good time to remove the dust and reinstate it. If you don’t have one, mince the onion as fine as you possibly can.
This dish does have a bit of a kick to it. You can tone it down by using as much, or as little, chili pepper as you like. I’ve deseeded one red chili and I’m using it all. Cut it in coarse pieces and add it to the onion.
Pulse until you end up with a really fine orange mixture. Almost a rub.
Grate 2 pretty large, or 4 smaller garlic cloves and add them to the onion mix.
Add 1/2 a tsp salt.
And 4 tbsp curry masala. I’m using a more authentic Suriname masala (spelled with a double S here), but regular curry powder will do just fine.
Add 1 tbsp sunflower oil, or any other kind of high heat cooking oil. No olive oil, though! I’d already poured in the oil and simply forgot to take a shot. Mea Maxima Culpa!
Stir to combine and revel in the scent. Just go ahead, take it all in! Gah, that sounds so wrong.
2 pounds chicken. I don’t care what you buy; chicken legs, thighs or even a whole chicken that you yank in about 8 pieces. Just as long as it has some bones in it. Score the chicken a few times.
Apply the onion & masala mix to the chicken. Rub it in with your hands. Yes, I know it contains chili pepper—you’ll just have to thoroughly wash your hands afterwards—it really works best when you rub it in. Cover the chicken with plastic wrap and let it marinade for about 30 minutes.
After 30 minutes, you heat some oil (about 3 to 4 tbsp) in a pan with a thick bottom. A Dutch oven works great for this. I always use sunflower oil for dishes like these, it adds a very characteristic flavor.
Cook the chicken and add the onion mix that falls off as well, until nice and brown on all sides. This will take you about 15 minutes.
In the mean time, back at the mansion… I’ve peeled and coarsely cut up 6 decent sized potatoes. Use potatoes that hold their shape.
Remove the chicken from the pan, pour in 1 1/2 cup of water and stir to get the brown bits and onions off of the bottom. Crumble in 1 chicken bouillon cube and add 2 to 3 small bay leaves. Place the potatoes in the ‘gravy‘ (for lack of a better word).
Place the chicken right on top of the potatoes. Crack the lid and simmer, over low heat, for 30 minutes. Prepare for amazing scents to fill your house.
Shuffle the pan a little every now and then to make sure the potatoes don’t get stuck to the bottom.
Place the chicken and potatoes on a large plate. Drizzle the gravy all over. Garnish with thinly sliced red chili pepper and parsley.
This is really good when you serve it with green beans (kouseband) and Roti, or just flat bread. I’m pretty sure you’re gonna like it.
Kay’s Recipe Card
Click here for printable size.