Mom's Curry Chicken Image

Mom's Curry Chicken

Make this Tonight - "Joyous Kwanzaa!"

Ingredients

Fenugreek Curry Powder

  • 2 tsp whole fenugreek
  • 1.5 Tbsp whole cumin
  • 1.5 Tbsp whole coriander
  • 2 ea allspice whole
  • 1 tsp whole mustard seed
  • 2 ea whole clove
  • 1 t fennel seed
  • 10 ea fresh curry leaves or bay leaves

Turmeric Curry Paste

  • 10 cloves garlic
  • 80 g fresh ginger
  • 70 g fresh turmeric
  • 1 bunch scallions 70 g
  • 100 g orange juice
  • 1 ea scotch bonnet pepper or habanero

Chicken

  • 3-4 whole chicken legs with thigh
  • 2 white onion
  • 1 qt chicken stock
  • 1 cup canola oil

Steps

Fenugreek Curry Powder

  1. Toast all the spices in saute pan until they begin to smell, remove from heat and let cool.
  2. Toast the curry leaves until the get hard about 30-45 seconds, remove from heat and let cool
  3. Using a mortar and pestle, grind the spices and curry leaves until fine

Turmeric Curry Paste

  1. Rough chop all ingredients and using a mortar and pestle, grind the garlic, ginger, and turmeric, and scotch bonnet into a paste, use gloves to keep your hands from burning and turning yellow. Transfer into a medium bowl
  2. Add finely chopped scallions, and orange juice and whisk together
  3. Split in half and mix half of the paste with 4 T of the Fenugreek spice mix

Chicken

  1. Rub the chicken things with salt, and the dry and wet mix curry paste, let sit for 4 hours or overnight.
  2. Heat a large saucepan or small rondoux like a 6 qt le creuset style pan and add the oil. Sear the chicken skin side down until golden brown
  3. While the chicken is searing, thinly slice your 2 onions and set aside.
  4. When the chicken is golden brown, remove from the pan, and add the onions on low heat to remove the fond. When the onions are soft and translucent, add the other half of the curry paste and the rest of the fenugreek spice ( this is to your liking, some people dont add more spice at this point but i recommend you do)
  5. Add the chicken back to the pot , add the chicken stock, bring to simmer, cover and let cook on low heat for 30-45 minutes
  6. Once the chicken is falling off the bone, remove the lid and let the sauce cook down and thicken