When Bill worked for the Chicago Children’s Choir, we hosted a guest musician from Hong Kong. To thank us, he made an amazing South Asian feast, which featured this dish.
1 cut up chicken
2 carrots, sliced
2 medium onions
1/2 russet potato or 2 small yellow potatoes per serving
Greens (bok choy, spinach, green pepper, green beans or other per personal taste)
2-3 T. curry powder
2 t cumin seeds
1 t garam masala
1 T dried parsley, or 3T fresh parsley
salt and pepper to taste
1 cup half-and-half
about 3 cups chicken or vegetable broth
3-4 T flour
Make chicken broth with the wings, back, neck and sweetmeats
Brown the legs, thighs, breasts in 2-3 T of olive oil; add onions and greens, sauté until vegetables release liquid (10 minutes on very low heat). Add spices and sauté another 10 minutes. Dredge with flower, sauté 2 minutes, then add 1 cup of the chicken broth until the flour has smoothed into a creamy broth. Add the rest of the chicken broth, the cut up carrots and potatoes, and the cream and adjust the spices. Simmer at least 30 minutes, up to an hour. The longer you simmer, the thicker the sauce will be.
Serve over rice. Makes about 8 servings.
6 hours ago