The New Exotic Marigold Curry Chicken Recipes

CURRY CHICKEN

Steps:

• For the green seasoning: Put the cilantro, celery, chile, onions, oil, ginger, thyme leaves and garlic cloves in a blender. Process until a paste forms.
• For the marinade and chicken: Add the onion, chile, curry powder and chicken to a large bowl. Add the green seasoning and toss to combine. Cover the bowl or transfer to a resealable bag and refrigerate for at least 24 hours.
• Preheat the oven to 350 degrees F.
• Heat the oil in a large Dutch oven over medium-high heat until smoking. Working in batches, remove the chicken from the marinade, scraping off the onions. Sear the chicken until it's brown on all sides, about 5 minutes per side. Keep the rest of the marinade. Remove the chicken to a plate and set aside.
• Add the remaining marinade and a pinch of salt to the Dutch oven and cook, stirring occasionally and scraping up the brown bits that cling to the bottom, until the onions are softened and the brown bits on the bottom have been released, about 5 minutes. Add the chicken broth and the seared chicken, along with any juices, back to the pot. Cook for 35 minutes, stirring occasionally, then add the potatoes and cook until the chicken is tender and cooked through, the potatoes are tender and the liquid is reduced by half, 10 minutes more.
• For the rice: While the chicken is cooking, melt the butter in a medium saucepan over medium-high heat. Add the rice, stir to coat, and toast until translucent about 2 minutes. Add 1 1/2 cups water and a pinch of salt. Bring to a boil, then cover and place the saucepan in the oven, until the water is fully absorbed, about 18 minutes. Remove the lid and fluff the rice with a fork, then cover until ready to serve.
• Remove the Dutch oven from heat and add the lime juice and salt to taste. Serve the curry over the rice and garnish with the green onions.

JAMAICAN CURRY CHICKEN AND POTATOES

Steps:

• Place chicken in a large bowl. Season chicken with the garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper, making sure it's evenly coated. Let come to room temperature.
• Heat a deep Dutch oven or heavy pan over medium-high. Drizzle in the olive oil. Add sliced onions, season with salt and pepper. Using a rubber spatula or wooden spoon, stir to combine, and cook until soft and fragrant, 3 to 4 minutes. Add garlic, stirring to keep the garlic from scorching, and cook for 30 seconds or until tender. Using a pair of tongs or a spoon, remove onions and garlic from the pan; set aside in a bowl.
• If needed, add more oil to coat the bottom of the pan. Reduce the heat to medium. Add the room-temperature chicken to the pan, and sear chicken on both sides, in batches if necessary, until golden brown, about 7 to 8 minutes total.
• Sprinkle curry powder over and around chicken. Let the spices bloom and toast until fragrant, about 2 minutes.
• Add reserved onions and garlic to the pan. Using a paring knife, pierce the Scotch bonnet pepper. Add to the pan. Add potatoes, and stir to evenly coat chicken and potatoes.
• Pour in chicken stock to nearly cover the chicken. Add the bay leaf and thyme sprigs. Bring to a simmer. Remove Scotch bonnet pepper. Cover pot and cook for 30 minutes, or until chicken is tender and falling off the bone. Taste and adjust the curry powder, salt and pepper as needed.
• In a small bowl, combine cornstarch with 1/4 cup water to form a slurry. (The chicken curry can be eaten as is, like a soup, or slurry can be added to thicken the sauce to a gravy-like consistency.) Add 1 tablespoon of the slurry, and bring to a boil to thicken, adding more slurry to reach desired consistency. Retrieve bay leaf and thyme stems and discard. Serve with rice.

EASY CHICKEN CURRY

Steps:

• Place oil in a large skillet; turn heat to medium-high. A minute later, add onions, along with a generous pinch of salt and some pepper. Cook, stirring occasionally, until onions are very soft and almost falling apart, 15 minutes or more. Stir in curry powder, and cook, stirring, for another minute or so.
• Add coconut milk, and cook until it thickens, about 2 minutes, stirring occasionally. Add chicken, and stir, then cook until done, 3 to 6 minutes. (If you use shrimp, keep in mind that it cooks a little faster than chicken; if you are in doubt about whether chicken is done, cut into a piece.)
• Add tomato, and cook another minute; adjust seasonings as necessary. Serve over rice, garnished with basil or mint, if desired.

THE NEW EXOTIC MARIGOLD CURRY CHICKEN

Steps:

• Add the oil to a medium sized frying pan. Heat oil on medium-high heat. Stir in the spices, chili paste and cashew nut paste. Stir frequently for about 1 minute, just to allow spices to become fragrant.
• Add the onions. Continue stirring occasionally for about 5 minutes.
• Add the chicken pieces. Stir to coat pieces with spice mixture.
• Add the 2 cups of water. Bring to a boil and reduce to simmer.
• After 15 minutes, add the cut potatoes and quartered tomatoes. Simmer for another 10 minutes. Check the seasonings.
• Add salt and sugar. Add the coconut milk. Simmer for another 10 minutes. Serve over cooked basmati rice.