Rick’s Chicken Curry
Rick Rupan’s flavorful curry, inspired by traditional Indian cuisine, is a family favorite with roots from Guyana. Perfectly complemented with roti, this dish is a rich addition to any family-style meal.
Time: 2¾ hours (1 hour active)
Makes: 6 to 8 servings as part of a multicourse family-style meal
Ingredients
- 5 to 6 pounds bone-in chicken parts, skin removed from thighs and breasts (about 2 small whole chickens cut into 8 parts each—2 breasts, 2 thighs, 2 legs, and 2 wings, or buy individual chicken parts)
- 1 large lime, halved
- Salt
- 3 tablespoons vegetable oil
- 1 large yellow onion, chopped (1½ cups)
- 4 cloves garlic, minced (1¼ tablespoons)
- 3 tablespoons tomato paste
- 2 tablespoons curry powder
- 2 tablespoons Aunty Kaisrie’s Spice Blend (recipe follows) or store-bought garam masala (see page 8)
- 1 tablespoon ground paprika
- 3 large Roma tomatoes, chopped (1½ cups)
- 1½ cups water
- 2 pounds (2 large) russet potatoes, peeled and cut into eighths
- 2 red Thai chilies, smashed to reveal the seeds
Instructions
1 Prepare Chicken:
- Using a cleaver or large knife, cut chicken parts through the bone into stew bits: breasts and thighs into 4 to 6 sections each, drumsticks into 3 sections, and separate wings into drumettes and wingettes.
- Squeeze lime juice over chicken, sprinkle with 2 teaspoons salt, and mix. Rinse chicken under cold water and drain.
2 Cook Curry:
- In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat until shimmering. Add onion and garlic; cook until onion is soft, about 3 to 4 minutes.
- Increase heat to medium-high. Add tomato paste, curry powder, spice blend, paprika, and 1½ teaspoons salt. Stir until well combined.
- Reduce heat to medium. Cook for 10 minutes until spices release fragrance. Add tomatoes; cook until they soften and release juices, about 6 to 7 minutes.
- Add chicken to pot; stir to coat evenly with tomato-spice mixture for 3 to 4 minutes. Cover, reduce heat to medium-low, and simmer for 45 minutes.
3 Final Cooking:
- Uncover pot and simmer over medium heat to reduce flavors, about 45 minutes until chicken appears dry and flaky.
- Add water, potatoes, and chilies. Mix well. Taste and adjust salt if needed. Cook until potatoes are tender, about 15 to 20 minutes.
4 Serve:
- Serve hot with roti.
Aunty Kaisrie’s Spice Blend (Masala)
Time: 45 minutes
Makes: ¾ cup
- 2-inch stick cinnamon, broken up
- 1 tablespoon black onion seeds
- 1 tablespoon black peppercorns
- 2 tablespoons cardamom seeds
- ¼ cup aniseed
- ¼ cup black mustard seeds
- ¼ cup fenugreek seeds
- ¼ cup cumin seeds
Dry roast spices individually until darker and fragrant. Grind finely and combine. Store in an airtight jar.
Roti (Indian Flatbread)
Time: 1½ hours
Makes: 8 roti (4 servings)
- About 2½ cups all-purpose flour, plus more for dusting
- Pinch of salt
- 1½ cups water
- About ¾ cup vegetable oil for drizzling and pan-frying
- Combine flour and salt in a bowl. Gradually add water, mixing into a smooth paste. Knead into a ball, cover, and let rest for 30 minutes.
- Divide dough into 8 balls. Roll each into circles, drizzle with oil, fold, and roll again. Cook in a skillet until golden brown, flipping and pressing until puffed.
Notes
- Masala Tip: Adjust spice amounts for personal taste. Use within 2 to 3 months.
- Roti Guidance: Practice for perfect circles. Adjust flour for desired consistency.
Rick’s Chicken Curry, served with aromatic roti, offers a taste of family heritage with every bite. Enjoy this comforting dish as part of a memorable family-style meal.
