Dinner Party Chicken Curry
- Ready In:
- 3hrs 20mins
- Ingredients:
- 20
- Serves:
-
12
ingredients
- 2 (2 1/2 lb) whole chickens, cut into serving size pieces
- 1⁄2 cup butter or 1/2 cup margarine
- 2 cups water
- 2 teaspoons chicken bouillon powder
- 2 cups diced onions
- 1⁄4 cup all-purpose flour
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 (16 ounce) can whole tomatoes, drained
- 1 large lime
- 1 (8 ounce) container plain yogurt
-
Rice
- 1 1⁄2 cups raw long-grain white rice
- 3 teaspoons chicken bouillon powder
- 3 tablespoons canola oil
- 3 1⁄2 cups boiling water
directions
- 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.
- Drain fat from the pan, then add water and chicken bouillon powder, whisking to blend, and bring to a boil.
- Add chicken pieces back to the pan, lower the heat, cover, and simmer 20 minutes or until chicken is tender.
- Remove chicken pieces to a 3 quart casserole.
- Measure out 2 cups of the chicken broth from the pot, adding water if needed to get the correct amount; set aside for now.
- Melt remaining butter and saute onions and garlic in the butter until tender, about 5 minutes; remove from heat.
- Mix together flour, salt, and all seasonings, then sprinkle over the onions, stirring to coat well.
- Gradually mix in the 2 cups hicken brot until the mixture is smooth.
- Add tomatoes, crushing them slightly with your hands first.
- Bring to a boil, lower heat, cover, and let simmer 15 minutes, sitrring occasioanlly (should be thick).
- 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.
- Pour sauce over the chicken, turning over the chicken pieces to coat evenly.
- Let cool 15 minutes, then cover and chill.
- Before your guests have arrived, preheat oven to 350 F and take the casserole out of the fridge, stirring once.
- Cover with foil and bake 35 minutes.
- 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.
- 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.
- Fluff rice with a fork before serving.
- Serve portions of rice topped with chicken pieces and the sauce ladled over the top.
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Reviews
-
I made this for a friend's birthday dinner last night; he had to work out of town and didn't make it, but I was glad of the chance to make this dish. It was very labor intensive, but well worth the effort. I think that this will become a dinner party standard for me. The house smelled wonderful all day, even during the chilling time. I served the chicken with jasmine rice and Sheila Lukin's Aromatic Vegetables, with a fudgy chocolate cake to round out the meal. This is a real treasure. Thanks for the posting!