So, last week we pretty much ate the whole hog in the Black Bean Soup with Chorizo, Ham, and Bacon. I took a survey and found that the pigs are voting with the Chick Fil-A cows, 100 out of 100 pigs say, “Eat more chicken.”
Okay, no problem. I can do the chicken thing. Deciding which chicken recipe to use was a challenge, though. Note to self: don’t look at Pinterest or food blogs when hungry.
Whenever I think of chicken I often think of a woman with whom I used to work, Deanna. She was from Indonesia and sometimes would bring in a big crock pot full of the most wonderful curried chicken thighs and potatoes. However, when I would ask her for the recipe she would always dodge the question by saying, “Oh, it’s not hard. You just cook the chicken with a few spices.” Sigh.
Because I have been in a serious mood for curry, I decided to make up my own recipe. I read a number of curry recipes, then sat down with my spices and started sniffing. A couple of them smelled deliciously perfect for the flavors I wanted. I filled in the rest of the recipe with my imagination and some random ‘two cents worth’ of advice from commentors on other blogs and cooking sites. If this ends up not being a true curry, blame Deanna because she wouldn’t share her recipe. Are you out there, Deanna? Do you see what you have done to me? Thank you, from the bottom of my heart. I had to struggle and figure things out for myself. AND THIS RECIPE IS DELICIOUS!!!!!!
I used chicken thighs and legs in this curry because they are more flavorful than chicken breasts. BUT, I am a white meat fan when it comes to eating chicken fried or baked. If I can’t have white meat, then I’ll go for the legs. No legs? Umm, no thanks, I’ll pass. Let’s see, that would make thighs my 6th favorite part of a chicken, with the following being ahead of thighs: breast, wing, leg, back, and gizzard. My Granny taught me all about eating chicken gizzards, but only fried.
One of my favorite things to use when making curry is ghee. Ghee is simply unsalted butter that has been clarified and then cooked slowly until the solids take on a nutty brown flavor. So delicious. When I make ghee, I usually make about a pint of it and store it in the refrigerator. It keeps for months. Find the easy instructions here on Chicken Coconut Curry.
Serving idea: Serve with basmati rice and perhaps some cooked greens such as spinach.