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Recipes // Main Dish Chicken and Turkey // Chicken Curry Bar

Chicken Curry Bar

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By Chefs Lilly and Audrey Andrews

Original recipe makes 1 whole chicken

Hands-On Time: 19 min.

Total Time: 34 min. Serves 8

Serving Size: 1/2 cup rice, about 3/4 cup curry mixture

Ingredients:

  • 1 lime, juiced
  • 1 apple, sliced
  • 1 (5 pound) whole chicken, giblets removed
  • 2 cloves garlic, minced
  • 2 tablespoons chicken seasoning (such as Grill Mates® Montreal Chicken Seasoning)
  • 1 tablespoon ground thyme
  • 1 tablespoon dried sage
  • 1/4 teaspoon ground paprika
  • 1/4 teaspoon dried mint flakes (optional)
  • 1/2 cup softened butter, cut into teaspoon-size chunks
  • 1 (32 fluid ounce) container chicken broth
  • 1 onion, cut into chunks
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour

Directions:

  1. Cook rice. Cook rice according to package directions. Remove from heat. Cover to keep warm.
  2. Prepare Toppings. Heat a small skillet over medium heat. Add coconut and toast for 1 to 2 minutes or until mostly golden brown, stirring frequently. Place in a small serving bowl. Set aside. Return skillet to medium heat. Add almonds and toast for about 3 minutes or until golden, stirring frequently. Place in another small serving bowl. Set aside. Trim green onions, then stack and cut crosswise into thin slices. (You should have about 1/2 cup sliced onion.) Place in another small serving bowl. Set aside. Place remaining toppings (except for mint) in separate small serving bowls: raisins, banana chips, cilantro, and lime wedges. Set all aside until ready to serve.
  3. Prepare Curry Ingredients. Cut chicken into 1-inch-thick slices. Set aside. Cut onion in half through stem end. Place halves, cut sides down, on cutting board. Beginning at stem end, cut onion into thin slices. Mince garlic.
  4. Cook Curry. Heat coconut oil in a large sauté pan over medium-high heat. Add onion and garlic, and sauté for 5 minutes or until beginning to caramelize, stirring often. Add chicken, curry powder, and salt. Stir to evenly coat chicken with curry powder. Cook for 7 minutes or until chicken is cooked throughout, stirring occasionally. Add chicken broth, coconut milk, and red pepper flakes and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes or until sauce has thickened slightly, stirring occasionally.
  5. Serve Curry. Just before serving, stack mint leaves, roll up tightly, and thinly slice crosswise into chiffonade. Place mint into a small serving bowl. Arrange serving bowls with toppings. To serve, spoon 1/2 cup rice into each of 8 individual shallow bowls and top each serving with about 3/4 cup chicken curry. Serve immediately, allowing guests to add toppings of their choice.
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