CHICKEN CURRY
PG tested
In honor of the many interns who have flocked to Pittsburgh this summer (this reporter included), and who by now have already given up on trying to cook healthy meals and resorted to quick and easy (though terribly unhealthy) Cheetos and frozen pizza, Mama Ola has provided a recipe for her Chicken Curry 101.
1 pound skinless, boneless chicken breast, sliced 2 inches thick
Juice of 1 lime
1 teaspoon sea salt
1 or 2 Scotch bonnet peppers, sliced thin
3 cloves garlic, minced, plus 2 cloves whole
3 sprigs cilantro 2 scallions, chopped, white and green parts
½ medium yellow onion, chopped, with a few pieces reserved
½ sweet red bell pepper, chopped
1 tablespoon plus 2 teaspoons curry powder, divided
½ pound Russet potatoes, cubed
3 tablespoons coconut or olive oil
5 sprigs fresh thyme
1 cup coconut milk Cooked rice, for serving Mango chutney, pepper sauce and/or chow chow relish for serving, optional
large bowl, mix chicken, lime juice, salt, Scotch bonnet peppers, garlic, cilantro, scallions, onion, bell pepper, curry powder and potatoes. Stir to combine well, then let marinate in the refrigerator for several hours or overnight.
In a heavy-bottomed pot, heat 3 tablespoons coconut or olive oil over medium heat until it just reaches the smoke point.
Add 2 whole cloves garlic, along with the reserved pieces of onion. Cook the veggies until they are very dark and almost burned, then turn down the heat to medium to cool pan.
Add thyme sprigs and allow flavor to bloom as the pan cools. Add 2 teaspoons curry powder to the warm oil, being careful not to burn it.
When curry smells fragrant, add the marinated chicken mixture and cook until well browned. Add 1 cup of coconut milk, then simmer over low heat for 25 to 30 minutes, until chicken is cooked through and tender.
Serve over cooked rice, with mango chutney, pepper sauce and/or chow chow on the side.
Serves 4.
— Chef Olafemi Mandley,
Duquesne