Serves :8
INGREDIENTS:
- 5 pounds chicken pieces, skinless, bone in
- 3 tbsp. toasted paprika
- 3 tbsp. toasted ground cumin
- 1 tsp. cayenne pepper
- 2 tbsp. toasted ground coriander seed
- 2 tsp. ground turmeric
- 12 chopped cloves garlic
- 3 tbsp. chopped fresh ginger
- 2 cups yogurt
- 3/4 cup lemon juice (4 to 6 lemons)
- 1 tsp. sea salt
- 4 tbsp. coconut oil
- 1 sliced onion
- 4 cups chopped tomatoes
- 1/2 cup chopped cilantro
- 1 cup coconut cream
INSTRUCTIONS:
- Score chicken deeply at 1-inch intervals with a knife. Place chicken in a large baking dish.
- Combine coriander, cumin, paprika, turmeric, and cayenne in a bowl and mix. Set aside 3 tbsp. of this spice mixture.
- In a large bowl, combine the remaining 6 tbsp. spice mixture with 8 cloves of garlic, yogurt, 2 tbsp. ginger, 1/4 cup salt, and 1/2 cup lemon juice. Mix well to form a marinade.
- Pour the marinade over the chicken pieces, coating every surface. Use your hands to ensure even distribution. Refrigerate and marinate for 4 to 8 hours, turning occasionally.
- Heat coconut oil in a large pot over medium-high heat. Add the remaining garlic and ginger, and then add the sliced onions. Cook for about 10 minutes, stirring occasionally.
- Add the reserved spice mixture and cook until fragrant, about half a minute. Scrape up any browned bits from the bottom of the pan.
- Add the chopped tomatoes and half of the cilantro to the pot. Simmer for 15 minutes. Let the mixture cool slightly and then puree it.
- Stir in the coconut cream and the remaining one-quarter cup of lemon juice. Season the sauce to taste with salt and set it aside until the chicken is cooked.
- Cook the marinated chicken on a grill or under a broiler until fully cooked.
- Remove the chicken from the bone and cut it into rough bite-sized chunks. Add the chicken chunks to the pot of sauce.
- Bring the sauce to a simmer over medium heat and cook for about 10 minutes.
- Sprinkle the remaining cilantro over the dish and serve with brown rice or grilled naan. Enjoy your flavorful and aromatic chicken curry!
ALLERGIES:
SF (Shellfish-Free)
GF (Gluten-Free)
DF (Dairy-Free)
EF (Egg-Free)
NF (Nut-Free)
Here are some variations of the chicken curry recipe:
1. Vegetarian Chickpea Curry:
- Replace the chicken with canned or cooked chickpeas for a vegetarian version.
- Use vegetable broth instead of chicken stock.
- Add additional vegetables like diced bell peppers, zucchini, or spinach for added flavor and nutrition.
2. Thai Red Curry Chicken:
- Use Thai red curry paste instead of the spice mixture mentioned in the original recipe.
- Add coconut milk, Thai basil, and lime juice for a rich and aromatic Thai-inspired flavor.
3. Indian Butter Chicken:
- Marinate the chicken in yogurt and Indian spices like garam masala, cumin, and coriander.
- Cook the chicken in a tomato-based sauce with cream or coconut milk for a rich and creamy butter chicken curry.
4. Moroccan Chicken Tagine:
- Replace the coconut cream with diced preserved lemons, olives, and dried fruits like apricots or dates.
- Use Moroccan spices like cinnamon, cumin, and saffron to create a unique flavor profile.
5. Caribbean Jerk Chicken Curry:
- Marinate the chicken in jerk seasoning, which typically includes spices like allspice, thyme, and Scotch bonnet peppers.
- Add coconut milk and diced pineapples for a tropical twist to the curry.
6. Ethiopian Doro Wat:
- Marinate the chicken in berbere spice mix, a blend of chili peppers, garlic, ginger, and other spices commonly used in Ethiopian cuisine.
- Add chopped hard-boiled eggs and serve with injera (Ethiopian flatbread) for an authentic Doro Wat experience.
7. Indonesian Rendang Curry:
- Use Indonesian rendang curry paste and coconut milk for a rich and flavorful curry.
- Simmer the chicken until the sauce is thick and the flavors have melded together.
8. Mexican Chicken Mole:
- Prepare a traditional Mexican mole sauce with ingredients like chocolate, chili peppers, and various spices.
- Serve the chicken with the mole sauce and garnish with sesame seeds and chopped cilantro.
