Traverse City Record-Eagle

Food

June 21, 2012

Cooking on Deadline: Chicken Curry

By J.M. HIRSCH AP Food Editor

My goal was simple — a rich, boldly seasoned chicken curry suitable for summer. In other words, I wanted all the deep, savory flavors of tender chicken bathed in a highly seasoned sauce, but in a form that I could slap on the grill and eat at an all-American barbecue.

So I came up with this dish, which bathes boneless, skinless chicken thighs in a delicious curry marinade.

Grilled Chicken Curry With Curry Cream Sauce

1 c. chicken broth

1 small yellow onion, quartered

½ head garlic, cloves peeled

1-inch chunk fresh ginger

1-inch chunk fresh turmeric

2 sprigs fresh curry leaves

2-inch cinnamon stick

½ t. cumin seeds

½ t. black peppercorns

¼ t. ground coriander

1 t. salt

Juice of ½ lemon

¼ c. honey

1 ½ lbs. boneless, skinless chicken thighs

1 c. low-fat sour cream

In a blender, combine the chicken broth, onion, garlic, ginger, turmeric, curry leaves, cinnamon stick, cumin seeds, peppercorns, coriander, salt, lemon juice and honey. Puree until very smooth. Transfer a third of the mixture to a small saucepan and set aside.

Pour the remaining mixture in a large zip-close plastic bag. Add the chicken thighs, then seal the bag and gently massage to ensure all of the meat is coated by the marinade. Refrigerate for at least 30 minutes, or up to overnight.

Meanwhile, set the saucepan of reserved marinade over medium heat. Bring to a simmer and cook until reduced and quite thick, about 10 minutes. Set aside to cool.

When ready to cook, heat the grill to medium-high. Coat the grates with oil using an oil-soaked paper towel grasped with tongs.

Remove the chicken from the marinade. Discard the marinade. Place the chicken on the grill and cook for 6 to 7 minutes per side, or until the meat reaches 165 F.

While the chicken cooks, in a small bowl combine the reserved marinade and the sour cream. To serve, drizzle the sour cream mixture over the chicken. Makes 4 servings.

Nutrition information per serving (values are rounded to the nearest whole number): 540 calories; 230 calories from fat (43 percent of total calories); 25 g fat (9 g saturated; 0 g trans fats); 180 mg cholesterol; 30 g carbohydrate; 48 g protein; 2 g fiber; 820 mg sodium.

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