Dr. K’s Cajun Chicken Curry
10월 20, 2022
Dr. K’s Cajun Chicken Curry recipe is a guaranteed crowd pleaser that will warm empty bellies on cool fall evenings.
Serves 6
Seasoning Mix:
2 tablespoons curry powder
1 teaspoon ground red pepper (preferably cayenne)
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
½ teaspoon black pepper
½ teaspoon dried sweet basil leaves
¼ teaspoon ground coriander
Other Ingredients:
½ pound (2 sticks) unsalted butter
2 tablespoons chicken fat (preferred) or additional butter
3 cups chopped onions
5 tablespoons chopped jalapeno peppers
2 cups unpeeled chopped apples, in all
1 cup sliced bananas
½ cup raisins
½ cup pecan halves or pieces, dry roasted
1 teaspoon salt
¾ teaspoon garlic powder
½ teaspoon ground red pepper (preferably cayenne)
½ teaspoon back pepper
½ teaspoon dried sweet basil leaves
¼ teaspoon white pepper
1 pound boneless chicken, cut into bite-size chunks (about 2 cups)
1 ½ cups basic chicken stock
¾ cup canned cream of coconut
½ cup lightly packed coconut flakes
½ cup chopped parsley
4 ½ cups cooked rice
Note: Fresh jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible.
Directions:
Thoroughly combine the seasoning mix ingredients in a small bowl; set aside.
In a 4-quart saucepan combine the butter, chicken fat, onions, jalapeno peppers, and seasoning mix; cook over high heat until the butter melts, about 5 minutes, stirring frequently. Reduce heat to medium and simmer 20 minutes, stirring occasionally and scraping pan bottom as needed. Add 1 cup of the apples, the bananas, raisins, and pecans, stirring well. Simmer until the mixture is fairly mushy, about 20 minutes, stirring frequently (add up to 4 tablespoons more butter or chicken fat if mixture seems too dry).
Combine the salt, garlic, red and black pepper, basil, and white pepper; mix well and work into the chicken meat with your hands.
When the vegetable mixture finishes simmering, raise the heat to high. Stir in the seasoned chicken and the remaining 1 cup apple; cook about 3 minutes, stirring frequently. Add the stock, cream of coconut and coconut flakes; stir, scraping the pan bottom well. Reduce heat to low and simmer 15 minutes, stirring occasionally (lower heat further if mixture sticks to pan bottom). Add ¾ cup rice to each plate and top with ¾ cup curry. Garnish with parsley and serve.