Curry Clay Pot Chicken Recipes

CLAY POT CHICKEN

Steps:

• Preheat an oven to 350 degrees F. Rub the chicken all over with the oil, and loosely stuff the cavity with 3 onions, 1 garlic clove and 1 sprig of parsley. Set aside. On the bottom of a 3-quart terra-cotta jug or deep heavy casserole, spread half the prosciutto, 2 sprigs parsley, 4 onions, 1 garlic clove, 1 bay leaf and all of the giblets. Place the chicken head-first in the pot, or breast-side up in a casserole. Scatter the remaining onions, garlic, 3 sprigs parsley, prosciutto and bay leaf around and on top of the chicken. In a small bowl, combine the tomatoes, wine, Port, brandy, mustard, and pepper, and pour over the chicken. Cover the pot or casserole and bake for 1 1/2-2 hours, or until chicken is cooked through.
• Remove pot from the oven, and carefully remove the onions and reserve. Drain the liquid from the pot into a large skillet. Lift out the chicken and transfer to a roasting pan fitted with a rack.
• Use a slotted spoon to lift out the giblets from the pot, along with any remaining whole onions and add them to the reserved onions.
• Set the skillet of liquid over high heat, bring to a boil, reduce to a simmer and cook for 10 minutes, or until liquid is reduced by half, stirring often. Preheat a broiler. Place the chicken under the broiler for 3 to 4 minutes, or until browned. To serve, cut the chicken into pieces and arrange on a large platter. Scatter the onions and giblets around the chicken, and spoon some of the warm sauce over the top. Garnish with parsley sprigs and pass extra sauce.

STONEWARE ROAST CHICKEN WITH CURRY

Steps:

• Melt butter in skillet. Saute garlic, add curry powder, tumeric to make a paste. Add onions and saute until clear. Mix with rice, raisins, walnuts, and apple.
• Prepare chicken for stuffing. Stuff with rice mixture.
• Place chicken in roaster; arrange remaining stuffing around the outside of the chicken.
• Prepare a glaze of 3 tbs butter, 1 tbs honey, and 2 tsp curry powder. Note: amount of curry varies according to taste and quality of powder.
• Glaze chicken, cover and bake at 350˚F for 20 minutes per lb of bird or until it passes your favorite test for doneness. You may want to uncover to brown during the last few minutes. *The glaze usually browns nicely with the cover on.
• *Leftovers make a great soup base.

EASY CURRY CHICKEN

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
• Add broth, chicken, cauliflower, carrots, onion, curry powder, ginger, and garlic to the prepared slow cooker. Stir gently with a rubber spatula to combine.
• Cover and cook for 4 hours on high or for 8 hours on low.
• Stir in coconut milk and peas. Cover and cook about 10 minutes more or until heated through.
• Top with cilantro to serve. If desired, serve with hot cooked rice.

SPICY CREAMY COCONUT CLAY POT CHICKEN

Steps:

• If using a glazed clay pot, soak for 15 minutes in water before using - do not preheat oven.
• If cooking conventionally, pre-heat oven to 180°C.
• Chop chicken into large chunks, about 6cm (2 1/2") square.
• In a small bowl, combine garlic, onion, lemon grass, ginger, chili, shrimp paste (if using) and oil - mix well being sure to break up shrimp paste.
• If using shredded coconut, dry fry over medium heat in a large frying pan, tossing frequently until light brown - be careful not to let it burn.
• Add onion mixture to the pan and fry for about 30 seconds until aromatic.
• Add chicken pieces and fry briefly for 3-4 minutes until lightly browned.
• Add coconut milk (reserve coconut cream for later), lime zest, brown sugar, vinegar and fish sauce (if using instead of shrimp paste).
• Transfer contents of frying pan to soaked clay pot (or to crock pot or oven-proof casserole dish).
• For clay pot, place into a cold oven, set temperature to 180°C and, when oven reaches set temperature, cook for 60 minutes.
• For conventional cooking, place boiling contents of frypan in ovenproof casserole, cover with a lid and place in pre-heated oven for approx 40 minutes.
• For crock pot, place boiling contents of frypan in crock pot and cook for 4-6 hours.
• At the end of cooking time, remove lid, stir in coconut cream and 1 heaped teaspoon bottled minced coriander (if using).
• Cook, uncovered, for a further 10 minutes for sauce to thicken slightly (do not expect a thick sauce).
• Remove from oven and stir in the juice of HALF the lime (or to taste).
• Taste and add a little salt if necessary.
• Serve over steamed jasmine rice and garnish with coriander leaves.