Aug 30, 2010

Curried Chicken with Leeks

Curried Chicken with Leeks

As a teeny little Kay, I suffered from car sickness. Or is it called motion sickness? Either way, it was so bad my mom had to pick up medication for it every single time we visited my sister, who lives a ways away, like 45 minutes. My big sis—we have 16 years between us.

I simply couldn’t manage the trip without being drugged up. But those pills made me so drowsy, I can’t count the times I ended up at her house, sound asleep on the couch or on the floor in front of the fireplace for most of the afternoon or evening.

The one thing I did manage to chow down upon arrival—relieved that the ride from hell was over—was a huge plate of her curried chicken with leeks poured over steamed white rice. This is such memory lane food to me—I loved the way she cooked this. Probably because it was so different from the way my mom cooked. It was real comfort food. It’s a very simple recipe, no fancy cooking involved. It doesn’t contain butter, or even oil. Just chicken, vegetables and curry. Pure, basic ingredients and flavors, but it’s so good my kiddo usually asks for seconds.

In my world, that counts for something.

Ingredients:

steamed rice
4 chicken legs (and thighs)
1 tbsp curry powder
1 1/2 pound leeks
1 large onion
1 large garlic clove
1 chicken bouillon cube 
flat-leaf parsley
corn starch
pepper
salt


Directions:

Note:

This recipe goes to show you can feed a small army with only a few ingredients. I cooked this for 6 people and there was even some left. I used 4 cups of uncooked rice.

Put the chicken legs in a big pot. And for God’s sake: do not wash your chicken. Want food poising? Be my guest and wash it, but know that you spread bacteria up to a radius of 3 foot onto your work surface cross contaminating everything.
Curried Chicken with Leeks

Add the chicken bouillon cube. Pour in water until your chicken legs are almost covered and add 1 slightly heaping tbsp curry powder. Bring the water to a boil and simmer it until the chicken is well done—this will take roughly 45 minutes.
Curried Chicken with Leeks

Slice, wash and chop your leeks. Discard the tougher dark-green parts. You can also add some coarsely grated carrot for extra flavor and color if you like.
Curried Chicken with Leeks

Give the onion a cut as well and grate the garlic.
Curried Chicken with Leeks

I exclusively use Surinamese rice. I grabbed 4 cups uncooked rice and rinsed until the water that came off stayed clear. Put it in my rice cooker, poured in salted water and steamed it.
Curried Chicken with Leeks

As soon as those chicken legs are done, transfer them to a plate.
Curried Chicken with Leeks

Add the garlic, leeks and onion to the curried chicken stock. Add a little salt, pop the lid on and simmer until the vegetables are done. This will take about 10 minutes.
Curried Chicken with Leeks

Pick as much chicken meat off the bones as you can. You could also do this with breasts, but legs have far more flavor.
Curried Chicken with Leeks

This step depends on the amount of liquid in your pan and just how thick you want your sauce. I don’t want it too thick, 5 tbsp corn starch did it for me. Put it in a bowl, add some water and stir until it’s smooth.
Curried Chicken with Leeks

As soon as the leeks are done you add the chicken pieces. Season with salt and pepper to taste, stir in the corn starch and give the sauce another 5 minutes over low heat.
Curried Chicken with Leeks

Finely mince a handful flat-leaf parsley and stir it in right before serving.
Curried Chicken with Leeks

Here’s the rice. So light and fluffy.
Curried Chicken with Leeks

Somehow it works best if you serve it in a pretty bowl and eat it with a spoon. Gah, this tastes so good! Real comfort food deluxe for rainy days.  
Curried Chicken with Leeks

Kay’s Recipe Card

Click here for printable size.

Curried Chicken with Leeks
Ingredients
    steamed rice
    4 chicken legs (and thighs)
    1 tbsp curry powder
    1 1/2 pound leeks
    1 large onion
    1 large garlic clove
    1 chicken bouillon cube
    flat-leaf parsley
    corn starch
    pepper
    salt
Directions
    Put the chicken legs in a big pot, add the bouillon cube, curry powder and pour in water until the chicken legs are almost covered. Bring the water to a boil and simmer it until the chicken is well done, about 45 minutes.

    Slice, wash and chop your leeks. Discard the tougher dark-green parts. You can also add some corasely grated carrot for extra flavor and color. Mince the onion and grate the garlic.

    Cook your rice of choice according the instructions. I used 4 cups uncooked rice. Once the chicken is done, transfer it to a plate and add the leeks, onion and garlic to the curried chicken stock. Add a little salt, pop the lid on and simmer until the vegetables are done. This will take about 10 minutes.

    Pick as much chicken meat off the bones as you can. Put the corn starch in a cup (5 tbsp did the trick for me), add a little water and whisk until you have a smooth concoction. As soon as the leeks are done you add the chicken pieces. Season with salt and pepper to taste, stir in the corn starch and give the sauce another 5 minutes over low heat.

    Finely mince the parsley and stir it in right before serving.
Meal type: main course
Servings: 6
Copyright: © kayotickitchen.com

    © kayotic.com
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    11 Comments »

    1. 1

      YUM.  I love curried chicken. I’ve recently discovered the best way to use up roast chicken from the night (or two) before is to make chicken curry. I also had a BIG laugh about your “do NOT wash your chicken!” comment. I can’t understand why people do that and find it *bizarre*!! :D

      LizzieBee on Aug 30, 2010 @ 1:56 pm Reply
    2. 2

      Oh my this looks yum! I could totally get used to this once a week, especially during the cold winter months. Love leeks!

      Amy on Aug 30, 2010 @ 1:57 pm Reply
    3. 3

      Nice one Kay…I tried your chicken strognoff for lunch on sunday and it turned out so good…I remember eatign it from this place that was really famous when I was a kid, but that place has been shut down now and only the memory of the dish remained…Your recipe worked fabulously and brought back good old memories…thank you…

      Arch on Aug 30, 2010 @ 5:38 pm Reply
    4. 4

      I hate the whole “wash your chicken” instructions. Who actually does that?! I love the simplicity of this recipe… it looks SO good!

      naomig on Aug 31, 2010 @ 1:39 am Reply
      1. @ Naomig:

        Trust me, a lot of people still do that. It worries me to see food bloggers promote that risky thing because when people copy it, they can get so sick from it.

        Kay on Aug 31, 2010 @ 7:19 am Reply
    5. 5

      Yes that recipe definitely brings back some childhood memories, this was my favorite recipe :) My mom made and still makes it today a little different. It’s time to pull mom’s recipe out and make it :)

      Arrisje on Aug 31, 2010 @ 1:54 am Reply
    6. 6

      Mmmm. We have chicken left over from grilling 3 of them last night. And I have stock from the last ones I roasted. So this looks like a really good-and easy dinner to make after a very busy day. Thanks, Kay.

      Jodi on Aug 31, 2010 @ 3:39 am Reply
    7. 7

      Kay, I still don’t understand ur “do not wash ur chiken” phrase.. Why u tell not to wash chiken ? I mean in SL we wash any meat before we prepare..  Is it wrong ?

      Nir on Aug 31, 2010 @ 8:18 am Reply
    8. 8

      @ Nir:

      Washing your chicken can be very dangerous. Raw chicken is contaminated with several different bacteria that can cause food poisoning and salmonella. Washing it won’t kill those bacteria and germs, but what you are doing is spreading those bacteria throughout your kitchen, on top of your work surface and all over the utensils that happen to lie there. Washing chicken only increases the chance of food poisoning.

      Kay on Aug 31, 2010 @ 8:31 am Reply
    9. 9

      Hi Kay! I love your blog and really admire your photography. I was told it was “Blog Day”, so I recommended your blog on mine. I’m using one of your pictures just to add interest and to encourage people to click on over to your site . . . I hope that’s OK with you, but if it’s not, please let me know! You have my contact info. Thanks!!

      Jenna on Aug 31, 2010 @ 6:05 pm Reply
    10. 10

      Even langst te Super de Boer geweest vanochtend om kippenpoten en prei te kopen. Alles staat nu op. Bedankt! Met de regen van vanochtend is dit perfect voor vanavond.
      gr.

      ricky on Sep 7, 2010 @ 4:18 pm Reply

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