Chicken in curry is a satisfying dish that works for everyone weather you are an adult or a child. This recipe provides you with a juicy chicken served with a creamy and smooth sauce. Boiled rice and butter-sautéed vegetables go well with it. You can choose whether you want to make it mild or with more heat. Regardless, it’s a flavorful and nourishing dish. In addition, you might get some delicious chicken broth left over that you can freeze for future needs.
You will need
1 large whole chicken, washed
Water
1 small celeriac, washed and cut in rough pieces
2 carrots, washed and cut into large pieces
2 yellow onions, peeled and cut into wedges
4 cloves of garlic, peeled
1 red chili, split into 4 pieces lengthwise
1 parsnip, peeled and cut into large pieces
Whole parsley sprigs
2-3 sprigs of fresh thyme, whole
10 whole black peppercorns
2 bay leaves
½ lemon, washed and cut into wedges
2 tsp sugar
2 tsp salt
Curry sauce
3 tbsp butter
2.1 oz shallots (peeled weight), finely chopped
1 ½ - 2 tbsp hot Madras curry
3 tbsp all-purpose flour
Half of the broth from the chicken boil
0.85 cups heavy cream
0.21 cups apple juice
½ tsp honey
½ tsp old bay seasoning
½ tsp salt
Freshly ground black pepper
Add some Pul biber to taste if you like to add some more heat
How to make it
1. Place the chicken in a large pot and add water so that the chicken is covered. Add 1% salt of the total weight (water and chicken consisting of 4.4 lbs chicken and 0.53 gallons water = 1.4 oz or 2 tbsp salt).
1 large whole chicken, washed
Water
2. Let the chicken stand in the water at room temperature for 2 hours and prepare all the vegetables and measure the spices during this time.
1 small celeriac, washed and cut in rough pieces
2 carrots, washed and cut into large pieces
2 yellow onions, peeled and cut into wedges
4 cloves of garlic, peeled
1 red chili, split into 4 pieces lengthwise
1 parsnip, peeled and cut into large pieces
Whole parsley sprigs
2-3 sprigs of fresh thyme, whole
10 whole black peppercorns
2 bay leaves
½ lemon, washed and cut into wedges
2 tsp sugar
2 tsp salt
3. Add the remaining ingredients and set the heat to high medium. Bring to a boil and turn off the heat just before it starts to boil heavily.
1 small celeriac, washed and cut in rough pieces
2 carrots, washed and cut into large pieces
2 yellow onions, peeled and cut into wedges
4 cloves of garlic, peeled
1 red chili, split into 4 pieces lengthwise
1 parsnip, peeled and cut into large pieces
Whole parsley sprigs
2-3 sprigs of fresh thyme, whole
10 whole black peppercorns
2 bay leaves
½ lemon, washed and cut into wedges
2 tsp sugar
2 tsp salt
4. Put on a lid and let the chicken remain on the turned-off stove and cook from the residual heat and the hot water for a few hours. Leave the lid on all the time without peeking at it.
5. Remove the chicken and carve it. Put back the chicken skin and bones in the pot and boil down to a broth. It should have reduced to at least half. It takes about 1 ½ hours. Strain and discard all vegetable pieces and spices.
For the sauce
1. Fry the shallots in butter in a pan so that they soften but do not take color.
3 tbsp butter
2.1 oz shallots (peeled weight), finely chopped
2. Add curry and fry while stirring for a minute. Sift over the flour and stir thoroughly so that there are no lumps left.
1 ½ - 2 tbsp hot Madras curry
3 tbsp all-purpose flour
3. Pour in boiling chicken broth and apple juice. Whisk all the time. Add cream and cook for 5 – 6 minutes.
Half of the broth from the chicken boil
0.21 cups apple juice
0.85 cups heavy cream
4. Add honey, barbecue seasoning, salt, and freshly ground black pepper and adjust with more spices if needed.
½ tsp honey
½ tsp old bay seasoning
½ tsp salt
Freshly ground black pepper
Add some Pul biber to taste if you like to add some more heat
5. Serve the boiled chicken with the curry sauce, boiled rice, and a green salad.
Tip: Use leftover broth for sauces and soups. The broth freezes well.
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