6-8: Curried Chicken

It’s been a while, my friends–life gets in the way, sometimes. But, we must still eat, which means we must still cook (when you get tired of ordering out). Get ready for a trio of chicken recipes, starting with 6-8: Curried Chicken.

6-8 Curried Chicken
I actually made this in tandem with 6-24: Mushroom-Almond Chicken, as I had a LOT of chicken that night. Both recipes are from Book 1, Group 2: Main Courses. Subgroup 6 is Poultry & Game, so there’s some turkey and duck recipes scattered in with a multitude of chicken recipes.

Let’s dive into some Main Course recipes–you don’t win friends with salad.

6-8 Curried Chicken1
As you can see, this one has a lot of marks and splatters on it (and a failed writing attempt–these cards are hard to write on), so it’s been cooked before. I don’t remember when, but guessing from my messed up “12” on the side, I’m going to guess probably around the holidays sometime about 6-7 years ago. This should serve as foreshadowing that this dish isn’t that memorable.

I originally cooked this recipe (along with 6-24: Mushroom-Almond Chicken) on April 25th, but it took me a while to pull the pics off the camera and put the posts together.

IMG_0024
Pretty simple ingredients–don’t think I made many substitutions. The only difference is that I used pre-cut chicken parts (instead of breaking down my own chicken) and that the parts were all thighs. Chicken’s not pictured, it was already cooking by the time I took this shot.

In terms of the recipe itself, I don’t think that made much of a difference–it was more of a personal preference thing. Giant container in the back is homemade chicken stock–it’s not pretty, but it’s mighty delicious.

IMG_0021
Browned 8 thighs–4 for this recipe, 4 for 6-24: Mushroom-Almond Chicken. Placed them in my seen-better-days cast-iron Dutch oven.

IMG_0027
Massive amount of onion sauteéd with some curry powder. This was done in the pan that I browned all the chicken in. I was supposed to use that pan for the mushrooms as well for the other recipe, but I had to make a choice about which dish was going to get the unsullied chicken goodness, since both recipes had pretty distinctive flavors that probably shouldn’t be mixed. I chose the curry, so the mushrooms got cooked in just some plain butter.

IMG_0031
Added the soft onions on top of the waiting chicken. Steamy.

IMG_0035
Flour and salt added. This whole thing is getting a bit dry-looking, we need some liquid.

IMG_0036
Chicken stock saves the day. Looks…thick. Yum.

IMG_0037
Now you got a stew going!

IMG_0043
Not only a stew, we’ve got a lot of things going. All 4 burners were working hard–cooking multiple recipes simultaneously can be tricky.

IMG_0044
The final results.

On the left: 6-8: Curried Chicken (this recipe)

On the right: 6-24: Mushroom-Almond Chicken 

The verdict: Curried Chicken looks more appealing (the mauve-colored sauce is a real detraction), but Mushroom-Almond Chicken was more intriguing in terms of flavor. Curried Chicken was good, but a bit bland for my tastes, especially compared to real Indian/Thai/etc. curried dishes. I would have liked more spice and a creamier sauce.

Grade: B