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Dinner Party Chicken Curry Recipe

March 17th, 2013 by alice  Tags: , , , | Print This Post Print This Post


  1. 2 (2 1/2 lb) wholechickens, cut into serving size pieces
  2. 1/2cupbutteror margarine
  3. 2cupswater
  4. 2teaspoonschicken bouillon powder
  5. 2cups dicedonions
  6. 1/4cupall-purpose flour
  7. 2clovesgarlic, minced
  8. 1tablespooncurry powder
  9. 2teaspoonssalt
  10. 1teaspoonpepper
  11. 1teaspoonground coriander
  12. 1teaspoonground cinnamon
  13. 1teaspoonground ginger
  14. 1 (16 ounce)canwhole tomatoes, drained
  15. 1largelime
  16. 1 (8 ounce)containerplain yogurt
  17. Rice

  18. 1 1/2cups rawlong-grain white rice
  19. 3teaspoonschicken bouillon powder
  20. 3tablespoonscanola oil
  21. 3 1/2cupsboiling water


  1. Melt half of the butter in a large pot or Dutch oven, then brown the chicken parts in batches; remove with tongs to a paper towel lined plate to drain.
  2. Drain fat from the pan, then add water and chicken bouillon powder, whisking to blend, and bring to a boil.
  3. Add chicken pieces back to the pan, lower the heat, cover, and simmer 20 minutes or until chicken is tender.
  4. Remove chicken pieces to a 3 quart casserole.
  5. Measure out 2 cups of the chicken broth from the pot, adding water if needed to get the correct amount; set aside for now.
  6. Melt remaining butter and saute onions and garlic in the butter until tender, about 5 minutes; remove from heat.
  7. Mix together flour, salt, and all seasonings, then sprinkle over the onions, stirring to coat well.
  8. Gradually mix in the 2 cups hicken brot until the mixture is smooth.
  9. Add tomatoes, crushing them slightly with your hands first.
  10. Bring to a boil, lower heat, cover, and let simmer 15 minutes, sitrring occasioanlly (should be thick).
  11. Grate the zest from the lime and measure out 2 tsp, then squeeze the juice and measure out 2 Tbsp- add both to the curry sauce, along with the yogurt.
  12. Pour sauce over the chicken, turning over the chicken pieces to coat evenly.
  13. Let cool 15 minutes, then cover and chill.
  14. Before your guests have arrived, preheat oven to 350 F and take the casserole out of the fridge, stirring once.
  15. Cover with foil and bake 35 minutes.
  16. While it is cooking, combine rice, bouillon powder,and oil in a 2 quart casserole; pour boiling water over rice and stir with a fork.
  17. Once the chicken casserole has been in the oven for the 35 minutes, add the rice casserole to the oven as well and cook both for 40 minutes.
  18. Fluff rice with a fork before serving.
  19. Serve portions of rice topped with chicken pieces and the sauce ladled over the top.

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