Chicken Con Curry

In a large pot, on medium high, heat enough oil to cover bottom of pan. Once oil begins to helecopter, sear chicken on all sides until browned and crisp. Remove chicken from pan and set aside. Add onion, garlic, and ginger and cook until soft and fragrant (do not brown). Add curry powder and toast until fragrant. Add carrot, cauliflower, potato, and flour and stir to combine. If needed, add more oil to prevent sticking; Flour should be pastey but not dry. Add stock and sugar and simmer on medium for 15-20 minutes until potato is soft. Turn off heat and cool until hot but not simmering. Finish with final cup of yogurt and stir to combine. Serve over basmati rice with cilantro to garnish.

Posted in: Courses, Dietary Considerations, Entrees, Fall, From the Learning Center, Gluten-Free, Gluten-Free Entree, Gluten-Free Fall, Gluten-Free Learning Center, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, Learning Center, Seasonal, Spring, Summer, Winter

For the curry:
1 lb chicken drumsticks and thighs
1 small yellow onion; diced
3 cloves garlic; minced
1 inch piece of ginger; minced
2 Tbsp curry powder
2 carrots; diced
1 cup cauliflower flourets
1 large yellow potato; diced
1/4 cup flour
2 cups chicken stock
4 Tbsp sugar
1 cup yogurt
Vegetable oil; as needed
Salt and pepper; to taste

To garnish:

Basmati rice
Cilantro

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Recipes

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Ingredients