Katy's Curried Chicken

Katy's Curried Chicken

You need this recipe in your arsenal. It's been a favorite of ours for 28 years. I call it mine now because I've altered the original recipe from our clay cooker cookbook — a wedding gift we've used often. You can substitute a covered casserole dish if you don't have a clay cooker. ~Katy Richard

Ingredients:

Base:

• 1 cup onion, chopped fine
• 2 tablespoons extra virgin olive oil
• 2-inch piece fresh ginger, peeled and grated
• 1 cup canned whole tomatoes with juice, crushed
• 4–5 cloves garlic, minced

Curry Spice Mix:

• 1 teaspoon salt
• 1 rounded teaspoon ground coriander
• 1 rounded teaspoon cumin
• ½ teaspoon paprika
• ¼ teaspoon smoked paprika
• ¾ teaspoon ground turmeric
• ¼ rounded teaspoon cayenne
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground clove
• ¼ teaspoon curry powder
• ¼ teaspoon chili powder
• 2 fresh bay leaves (or 1 dried)
• 3 lbs boneless skinless chicken thighs (about 12)

Directions:

1. Soak the top and bottom of a 2–3¼ qt clay cooker in water for 15 minutes, then drain.
2. Heat oil in a pan. Sauté ginger and garlic, stirring constantly, for 2 minutes.
3. Stir in onion and cook until just beginning to brown. Reduce heat and stir in spices. Cook for 2 minutes. Add tomatoes and stir until well combined. Remove from heat.
4. Place chicken in the cooker. Add one layer of chicken, spoon some tomato mixture over it, then top with another layer of chicken and the remaining curry mix.
5. Place the covered cooker in a cold oven. Set oven to 450°F.
6. Bake until chicken is tender, about 1 hour.
7. Serve with saffron rice and a side vegetable. Mashed carrots and sweet potatoes are a favorite!

Tip: Clay cookers show up on Facebook Marketplace and yard sales for around $10. Katy has bought and gifted three that way!

Note: Each serving of two thighs with gravy is approximately 345 calories.

Source:

Katy Richard