(Click on pic to enlarge)
(Coriander Powder, Curry Powder, Garam Masala, Cardamom – see
2 chicken thighs
2 TBSP butter
1 TBSP oil
½ yellow onion, chopped
1 TBSP lemon juice
1 cloves garlic, minced
1 small piece chopped fresh ginger
1 Roma tomato, skinned an mashed or diced
½ glass of dry white wine
1 TBSP cream
1 handful fresh cilantro leaves and stems
1 tsp of coriander seeds
1 small bay leaf
½ red and ½ orange bell pepper chopped
1 thin carrot, skinned
2 cups chicken broth
1 cup of cooked rice
In a large pot add the oil get hot, add the chicken, bay leaf, coriander seeds, ginger, and lightly brown the chicken and the aromatics, creating an aroma. Add the chicken broth, wine and whole carrot, cilantro and bring to a slight boil and boil 20 minutes. Add a touch of salt. When the chicken has made its own broth for 20 minutes remove from heat. Let cool. Remove the chicken, carrot and ginger, set aside and strain the chicken broth discarding the rest. This is your chicken soup base for the dish.
In a separate pot (small Dutch Oven) melt the butter and sauté the onions, peppers, garlic, tomato and chopped ginger saved from the broth. Add a dash more wine to de-glaze the pan. Add the two cups of chicken broth strained from the other pot and the lemon and cook on a slight boil for 15 minutes.
Meanwhile, de-bone and skin the chicken and chop the chicken into bite size pieces
Then add the chicken, more salt, and the curry blend, chopped carrot, cream, stir, reduce heat to low and simmer 15 minutes before serving.
In a bowl place the rice then chicken and the sauce and top with Sriracha.
As of 3/24/22