Posted in Food Favorites, Freedom Friday

Curry Chicken II

I’ve been looking forward all week to tell you about my curry chicken recipe. If you’re keeping track, this is my second curry chicken recipe I’m sharing with you for my Freedom Friday series. Born from the many Saturday afternoon meals I cook for the family, this dish will boost the spirit of any crowd looking for something fun to eat. So, sit back, put your feet up and allow the sweet smell of flavor to take over your imagination.

Curry Chicken
Curry Chicken

If you read my post Curry Chicken, then you will know I love cooking and eating. That shouldn’t surprise anyone. The big difference with this recipe has to do with the way I cook it. I wish I’d taken shots of the entire process, but I’m sure if I provide you detailed instructions, you’ll have no problem cooking it yourself. I’ll get back to the way I cook this a little later on. I don’t bake it like the first recipe, that’s for sure.

Let’s start with the ingredients:

  • Black pepper
  • Cayenne pepper
  • Coconut milk
  • Curry powder
  • Garlic powder
  • Onion powder
  • Paprika
  • Salt

You’ll notice one ingredient missing from the original recipe and two ingredients added. That’s right I pulled the ginger from the list because I already had two different heats competing for your palette, black pepper and cayenne. You’re also correct if you’ve guessed I added paprika and coconut milk. You’ll see what I’ll do with those later.

Now for the directions:

Buying the right chicken makes all the world of difference. If you can afford organic skinless thighs, then I’d suggest saving some cash in order to make it a special treat. If you can’t go organic, try Costco chicken. As I’ve mentioned in other posts, and not wanting to sound like an ad, but they give you a lot for your money and you’ll have leftovers to boot.

The prep is super easy. Cut the thighs into smaller pieces about two inches in length all around. You’ll notice once you begin cooking, the pieces will shrink to bite-size portions. Toss your chicken in a cooking pot, preferably one of those deep two-handle ones with the glass cover. If you don’t have one of those, any deep pot will do. Make sure it can hold the chicken and the coconut milk.

Fries
Fries

This is the fun part, besides eating of course. Place the pot with the chicken on the stove and begin cooking it at a medium heat. No oils, butters or anything like that. Add half a can of coconut milk and stir with a wooden spoon. Plastic spoons do not do justice to this dish. Next, add the rest of your ingredients. Now, I have to say this, I’ve never measured how much of one thing versus another I should add. I always say “to taste” but you see the problem there, right? You don’t want to taste raw chicken as you cook it since doing so would make you violently ill or even worse, kill you. Don’t do it.

Then how do I measure the ingredients to add? Well, imagine all the chicken laying on the counter in a straight line. How would you go about sprinkling the ingredients on them? That’s how I imagine it. I add a lot of curry powder enough to cover each piece. As for the rest, add a few shakes of each ingredient except cayenne pepper. You don’t want to make it too hot. If you have fresh ground pepper, go with that. Nothing quite beats the flavor of fresh. Regarding the salt, up to you how much you want to add. If you add a little, it’ll taste bland. Imagine the chicken spanning the counter again. You’ll get the hang of how much to add.

Keep stirring the chicken in the milk every few minutes or so on medium heat. Leave it uncovered because what you’re trying to do is to allow the milk to reduce to a creamy gravy, which will contain all the flavors you’ve added. Cook for about forty-five minutes but it may be less depending on the stove. I tend to cook it until I see a thick gravy forming and that’s when I reduce the heat to simmer and cover.

On this particular Saturday, I made shoestring fries in the oven to compliment the dish. Rather than slapping the fries on a tray and shoving them in the oven like the instructions say, I add a couple of ingredients to the mix. I sprinkle onion powder and salt on the fries, then toss them in the oven. Believe me, if you have kids, they’ll love the restaurant quality fries you’ll serve them and may even brag about it to their friends.

Peas
Peas

As for the veggies, up to you what you want to serve with the dish. I had peas on hand and made those by steaming and adding some butter to them. They actually tasted great with the dish.

Before serving the chicken, grab a fork and knife and cut through a piece of chicken to make sure it’s cooked. If it’s white inside and the knife cuts the meat evenly without it feeling rubbery, then you know you’ve got yourself a winner. Try it before plating. If it’s missing flavor, more than likely you didn’t put enough garlic or onion powder. Add the missing ingredient to the pot and stir until dissolved.

When you’re serving the dish, make sure to add in the gravy, it makes for an awesome dip for the fries. Other than that, that’s all there is to it. I hope you enjoy this dish as much as I had writing about it!

RANGER MARTIN AND THE ZOMBIE APOCALYPSE, now on sale.

Have you ever had curry chicken? What do you like about it the most?

Posted in Food Favorites, Freedom Friday

Curry Chicken

Having watched the Food Network for a full year made me appreciate the culinary delights of cooking with a few simple ingredients. No, this is not a zombie post. Nor is it a piece dedicated to strong chicks that kick butt. But this Freedom Friday entry is about a quick and easy recipe you can try at home with minimal to no chef experience. Yeah, that describes me, all right.

Curry Chicken
Curry Chicken

Real Jamaican curry chicken is hard to make. I know because some of my best friends are Jamaican and theirs is beyond description. Does the term “mouthwatering, savory dish” mean anything to you? It will be once you taste the real thing. Mine is a cheap imitation knock-off. But, as my kids have indicated several times, “Is this ever good.” It’s an ever-good, cheap imitation knock-off.

Okay, enough with the chitchat, let’s get to my recipe, as I know you’re dying to get started on it!

You will need chicken. I always get my chicken from Costco since they package their meats in affordable units. For instance, in my neighborhood, 24 skinless chicken thighs is about $24. I’m paying a buck a thigh. I think that’s a good deal. If you don’t have a Costco, you can try the regular supermarket, although I’m sure you’ll pay much more for the same package.

Once I get my chicken, I tend to soak 12 pieces in brine overnight. Not to make it complicated or anything, my brine is salt water. You can use a pot, which works well. Load the pot with the chicken thighs, add water, and add lots of salt. I can’t say how much salt. I go with what I’m used to—about ten dashes. How’s that for a scientific measuring system? Make sure the fridge is cold enough so as the chicken doesn’t spoil. I can’t stress enough how important it is to ensure food meets health and safety specifications.

Before going on, the reason for soaking the chicken in brine is to plump up the pieces. Ever wonder how restaurants get their chicken to look so huge? They soak them in brine to get the meat to swell at massive proportions. Nice trick, eh?

Next, set the chicken in a skillet/baking pan—your choice. We use a glass skillet in our house and it works fine for our family. If you have something else, that’s fine too. It’s nothing to get hung up about.

Raw skinless chicken thighs
Raw skinless chicken thighs

Add your ingredients:

  • Cayenne
  • Curry powder
  • Garlic powder
  • Ginger powder
  • Onion powder
  • Pepper
  • Salt
Ingredients
Ingredients

And when I mean add your ingredients, I mean sprinkle to taste. You may only want to give a couple of dashes of cayenne, but pour on the curry. After all, it is curry chicken. Have a gander at the photo to get an idea of what it looks like before baking.

With ingredients
With ingredients

What you’ll want to do is set your oven to 375°F and cover the dish with aluminum foil. This will trap all the flavors inside the skillet to make the meat nice and tender when serving. Leave it in there for an hour and prepare the side dishes. I typically make peas or have some fries on the side. On this particular Saturday, my wife jumped in with some corn on the cob. It was goo-ood!

Covered
Covered

Once done, take the chicken from oven, let stand for about five minutes in order to allow it to absorb the juices from the skillet, then serve with side dishes.

Out of the oven
Out of the oven

In the photo at the beginning of the post you see the curry chicken served with corn on the cob, marinated egg plant, and green beans. What a wonderful, delectable dish!

Enjoy!

RANGER MARTIN AND THE ZOMBIE APOCALYPSE, on sale October 22.

Have you ever cooked Jamaican-style curry chicken? If so, how do you do it? Do you have any chicken recipes that have become a staple with your family?

Posted in Food Favorites, Freedom Friday

Eggs and Hash Browns

As part of Freedom Friday, let me introduce to you my favorite dish I make on a hurried Wednesday night. I’ve been making this for years. Sometimes I add to it, sometimes I take away from it. But most of the time, it remains the same: eggs and hash browns.

Cheese Omelet and Hash Browns
Cheese Omelet and Hash Browns

Wednesday is Costco night for us. This means a night where I head over to the consumer warehouse and buy everything in bulk. It’s amazing how far my dollar stretches when the product comes bundled in boxes. By the time I get home, I’m too tired for anything else. That’s when the routine developed of cooking eggs on Wednesday night. They’re quick, easy, and it takes me twenty minutes tops from idea to plate.

Fried Eggs—This is the easiest recipe. Crack a couple of eggs in a frying pan and away you go. It may seem easy, however if the pan isn’t greased properly, sunny side up eggs will become scrambled in no time. I use an extra large chrome skillet and prep it with olive oil, allowing the oil to cover the entire bottom of the pan. Not a lot—just enough to coat. Then I turn on the burner to medium heat. How do you know if the oil’s hot enough? Dip your finger in water and allow a drop to fall into the pan. If it pops, it’s ready.

Fried Eggs and Hash Browns
Fried Eggs and Hash Browns

Start cooking the eggs (you don’t need me to tell you to crack them and place them into the pan, do you?) When the egg white turns white, drop the heat to a minimum temperature, this will prevent the bottom of the eggs from burning. To know if the eggs are ready, I touch the top of the yolk with the pad of my finger. Do this until the eggs feel room temperature (I don’t know what to tell you if your eggs didn’t come out of a fridge). Also, as it cooks, use the spatula to lift carefully the edges. Once it’s done, the eggs should naturally slide off the pan into the plate.

Scrambled Eggs—There’s a trick to making good scrambled eggs: never allow them to cook long. They have to remain fluffy and moist. Not like rubber, where you chew it and it tastes like the inside of a boot (not that I know what that tastes like, nor do I want to know). Attaining fluffiness is easy. Crack a couple of eggs in a bowl and beat senseless. Well, at least until they have a creamy texture to them. If you like, you can add a touch of cream or milk to them, but I usually don’t bother.

Now, prepare the pan just as I’d described in the fried egg paragraph. There’s a difference though. Once the eggs hit the pan, turn off the burner and continually fluff them with a spatula. Keep doing this until the eggs look loose but not soggy. When you get them to that consistency, you’ve got yourself a fluffy scrambled egg.

By the way, a few things you can do with scrambled eggs to make them interesting is while they’re cooking, add some spices to the mixture. I do this in the bowl where I beat them. I like paprika, cumin, and garlic and onion powder. I’ll then season it with little salt and pepper.

I have an omelet recipe, but I think I’ll save it for another time.

As for the sides, I’ll make hash browns, which take about twenty minutes to cook. I tend to time my eggs so everything pops from the stove all at the same time. Depending on my mood, I’ll add baby carrots or celery as another side dish. Cucumbers are cool, but I find the taste less desirable—I don’t think it makes a good combination. Maybe I’m wrong. Oh, and during the summer, I eat salads, so that’s something to consider when making any of the egg dishes I described.

Do you have any egg recipes you’d like to share? What would be your choice of sides?

Posted in Food Favorites, Freedom Friday

Eleven-Spice Chicken

Saturdays is a big thing here at our house. While everyone in our neighborhood shovels the snow from their driveway, goes shopping or runs errands, my family unplugs and relaxes with good food, great conversation and awesome friends. This is my Freedom Friday post, and this is my Eleven-Spice Chicken recipe.

Eleven-Spice Chicken Dish
Eleven-Spice Chicken Dish

My family lives a hectic lifestyle. I can’t tell you how busy my wife gets hauling the kids back and forth to their activities or how I manage to stay sane doing the same thing in the evenings. But the day we look forward to the most is Saturday. Saturday is our day. Actually, it’s my wife’s day, since I get to treat her with one of my most delicious recipes. She enjoys the food. I enjoy the cooking. And when we have company over, it makes for a delightful evening of giddiness and good time.

Born from my many Saturday food experiments comes my Eleven-Spice Chicken recipe. Yep, this is a true-blue, Jack Flacco original just like the sushi recipe I wrote about a few weeks ago. How this recipe came about was from watching nothing but the Food Network for a whole year and trying various BBQ recipes from multiple hosts. I tried a myriad of spices to get the right mix of what I liked. Some meals come out from the oven smelling incredible. Some—not so much. I would tweak the ingredients slightly and try again until I got the combination right. I did this until one day, my son said, “Boy, is this ever good!” That’s when I knew I had something. When I finally tasted it, he was right, “Boy, is this ever good!”

Now, if anyone ever asked, I used to hold on to my recipes like gold. Never quite revealing everything I’d put in them. Then I thought, that’s kind of selfish. The whole point of cooking is to share a great experience with people and have them try something unique. Something they never tried before. What better way to do that than to share it with you all!

Here we go, then…

Ingredients:

  • Black pepper
  • Brown sugar
  • Cayenne pepper
  • Coriander
  • Cumin
  • Curry powder
  • Garlic powder
  • Ginger powder
  • Onion powder
  • Paprika
  • Salt
  • Skinless chicken thighs and/or chicken legs

What prep looks like:

Chicken in a Glass Skillet
Chicken in a Glass Skillet
Chicken Prepared for the Oven
Chicken Prepared for the Oven

Directions:

  • Buy quality, skinless chicken. I tend to purchase my chicken thighs and legs from Costco. They have them packaged nicely and the thighs are already skinless, so you’ll save some time with prep. Also, you get a lot in the package, which will allow you to save money in the long run.
  • Get yourself a deep skillet and set your chicken in there. Some have argued chicken tastes better in a metal skillet as opposed to glass. I’ve tried both and I can’t really tell which tastes better. It’s going in the oven, not the BBQ. I’ll leave that up to you. Live on the wild side!
  • Spice the chicken. You’ll notice all the ingredients are powders. There’s a reason for this. With powders, you can control how much of a spice you’d like to taste in the meal. My rule of thumb is to put in what you like. Here is how I do it: Salt the meat. Nothing worse than tasting bland meat. Then sprinkle liberally all the other ingredients except for the brown sugar. Do it for both sides. Once you’re done, take a teaspoon of brown sugar and sprinkle it on one side as your last ingredient. When the dish comes out of the oven, you’ll find the sugar will have melted and caramelized over the chicken, helping to seal in the juices. I also use brown sugar because it contains molasses, which gives the dish an extra edge of rustic flavor over white, flavorless sugar.
  • Finally, preheat the oven to 375°F/190°C, cover the dish with tin foil and slip it into the oven for an hour. Once complete, take it out and enjoy!

If you like this recipe, pass it along.

Do you have any chicken recipes you’d like to share? If you’ve cooked this, how did it turn out?