Chicken entree

Chicken entree

Chicken entree

The above chicken dish will be entered into the National Chicken Cooking contest.  Made it this morning at 8AM.  Just finished the above half breast and I have a winner!  Recipe to follow!

OK the recipe has been entered into the National Chicken Cooking Contest. Just 5 minutes ago! Wish me luck!

Thai-Chi-Indian Chicken Curry with Basmati Rice


Three cultures collide and result in this explosion of flavor!


1 chicken fryer, about 3-4 pounds, cut into 10 pieces (breast cut cross wise into two), trimmed of fat

Wondra flour for dusting

Olive oil

2 cups of sliced onions

3 tablespoons of finely chopped ginger

3 garlic cloves, chopped finely

¼ cup chicken stock

3 teaspoons of curry powder

½ teaspoon dried ginger

1/8 teaspoon cayenne pepper

1 can light coconut milk

4 tablespoons smooth peanut butter

1 tablespoon rice wine vinegar

2 tablespoons chopped cilantro

1 cup chicken broth

1 small can water chestnuts

1 small can bamboo shoots

Salt and pepper


For rice:


½ cup sliced onion

1 clove garlic

1 tablespoon ginger

¼ teaspoon turmeric

Olive oil

2 cups basmati rice

3 ½ cups chicken broth

Salt and pepper


For garnish:

½ cup toasted sliced almonds

Chopped cilantro

Chopped scallions


Begin by taking the washed chicken pieces which have been trimmed of fat and salt and pepper each.  Dust with Wondra brand flour on one side-this addition of flour will help thicken the sauce later. 


In a large Dutch oven, heat ¼ cup of olive oil and sauté the chicken pieces, a few at a time, to sear and color both sides.  Remove from Dutch oven and set aside in a separate bowl. Searing should take no more than 3-4 minutes on each side.


In the same Dutch oven, and over medium heat sauté the onions until they have begun to limp and take on color. Add the ginger, garlic, curry powder, cayenne and the stock (stock will sizzle, but we are doing it to deglaze the pan).  Turn off the heat and cover, while preparing the sauce in the blender.


In a blender place the coconut milk, peanut butter, cilantro, and rice wine vinegar.  Blend until smooth.  Add to the Dutch oven. Add the chicken broth and the chicken pieces (along with any accumulated juices), and additional salt and pepper to taste.  Place over medium heat and simmer for 20-25 minutes until chicken is done.  Add the water chestnuts and bamboo shoots and keep warm. While chicken is cooking, make the rice.


In a saucepan, place about ¼ cup of olive oil, and saute the onions until beginning to wilt, about 5 minutes over medium heat.  Add the turmeric, garlic, ginger and cook for about 2 minutes.  Add the rice and coat all of the grains of the rice with the onion/olive oil mixture.


Add the stock, salt and pepper to taste, and simmer until all of the water is absorbed.  To serve, place a mound of rice on the plate, add two chicken pieces per person with the delicious gravy and garnish with chopped cilantro and scallions as well as a sprinkling of toasted almonds.


Serves 5 (at two pieces of chicken per person). 

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