There’s nothing like meat that has been braised to the perfect doneness and tenderness- fall off the bone tenderness. Today I bring to you Braised Curry Chicken.
INGREDIENTS- BRAISED CURRY CHICKEN
I had a whole chicken and was not really in the mood for the whole roasting process. I was in the mood for something nice and saucy. Braised curry chicken it was. Braising is a technique that involves slow cooking meat until tender and flavourful. The sauce is often served along with the product. The meat is often served with comforting sides such as mashed potatoes or something starchy to soak up the glorious and flavourful sauce.
There is an important step in this process called “deglazing”. This is simply adding some kind of acid to the pot to loosen the brown bits on the bottom of the pan. These brown bits add colour and intensifies the flavour of the sauce.
I actually used my homemade curry paste which was posted recently. Though “braising” sounds all fancy, it’s really not that hard and I would gladly walk you through the steps.
Enjoy the recipe.
- 1 Whole Chicken
- 1 Tbs Oil
- 1 Tbs Onion (chopped)
- 1 Clove Garlic (chopped)
- 1 Tbs Ketchup
- 2 Tbs Curry Paste
- 1 Pimento Pepper (chopped)
- 1/4 Cup Red Wine Vinegar
- 2 1/2 Cups Water/ Chicken Stock
- 1 Bay leaf
- Salt & Pepper
- FABRICATE (cut up) whole chicken to get 2 wings, 2 thighs, 2 drumsticks and 2 breasts. Season generously with salt and pepper and ketchup.
- HEAT oil and brown chicken pieces on all sides by searing in hot oil over medium-high heat. Remove pieces and set aside on plate.
- SAUTE onion, garlic, pimento pepper and curry paste for 1 minute.
- ADD vinegar to hot pot and using a spoon, scrape the brown bits from the bottom of the pan.
- ADD chicken pieces back to the pot. Pour water enough to come half-way up the chicken. Bring to a boil then reduce to a simmer.
- COOK covered for 2 hrs or until cooked through and tender.
- REMOVE chicken from pot and set aside. Thicken sauce by mixing 1/4/ Tsp of cornstarch with 1/4 Tsp cold water and adding it to the sauce. Let boil until thick and glossy.
- * A whole chicken is not necessary, you can just use loose chicken pieces.
- * Browning chicken adds colour
- * The vinegar deglazes the pan and the brown bits add flavour.