This is a great, easy dish I made the other night. Jon ate a pretty decent-sized helping of it and reported later that it didn’t seem to bother him at all, Crohn’s-wise, so I will probably be making it more often!
Chinese curry is not the same as Thai curry or Indian curry, so if you’re looking for heat, you will need to look elsewhere or hit this dish with a shot of Sriracha or similar. It has a mellow, golden sauce that is highly spiced but not hot. This curry is also slightly sweet. Personally, I think a bit of Sriracha would make it perfect, but I didn’t have any! It was still really good this way.
If you’ve read my previous posts about Jon’s diet, you’ll know that rice is technically a cheat food as it is a starch. However, ordinary (not instant or parboiled, I can’t vouch for them) rice (our favorite is jasmine rice; sushi rice is also good) is apparently very low on the scale of hard-to-digest starches. :) So we do have it once in awhile at restaurants or with a dish like this, at home. This is the reason that just about the only cereal Jon eats these days Bear Valley cocoa pebbles (or whatever they call them). Rice Chex are also pretty good. But as with all starches and other cheat foods, proceed carefully and watch your portion sizes.
2 lbs chicken, bone-in (I used wings but thighs, drums, or even breasts will do)
Jasmine rice or other rice
frozen peas-and-carrots (optional)
butter, to taste (for rice and vegetables)
1 medium yellow onion, thinly sliced
3-4 garlic cloves, chopped
2 tablespoons soy sauce
1 tablespoon or more curry powder (I used Badia)
1 tablespoon sugar
2 teaspoons salt
1 tablespoon water mixed with 1 tablespoon cornstarch, for thickening
Place the chicken pieces in a large pot with almost enough water to cover them. Bring to a boil; turn down the heat and simmer gently until done through (the length of time will depend on what chicken pieces you use and how frozen/cold they are to start with. It took my nearly-thawed wings about 30 minutes, if I’m remembering right). Skim the top of the broth from time to time with a spoon to remove the gunk that accumulates there (sorry, but is “scum” really a better word? Sorry again.)
When the chicken is done, remove pieces to a plate. Strain the broth. Reserve 1.5 cups; use the rest to cook your rice. For great rice cooking instructions, see Steamy Kitchen’s easy instructions here (note, I use 11 minutes in the microwave, not 9). You may also microwave or heat the frozen vegetables on the range. They are good stirred into the cooked rice for a little color and a simple presentation, or you can make a ton of them as a separate side dish and scarf ‘em down. Seriously, peas and carrots are two veggies that freeze quite nicely, and all they need is a little butter and salt to taste awesome.
Okay, so rice is cooking, frozen veggies are cooking, chicken is done and removed to a plate, and you’ve got 1.5 cups of chicken broth ready to go.
Now it’s time to make the sauce!
Put the reserved broth back into the cooking pot. Add the garlic, soy sauce, curry, sugar, salt, and sliced onions. Mix thoroughly, bring to a simmer, and cook until the onions have softened. (During this time, you may remove the skin from the chicken pieces, if desired.) Then whisk in the cornstarch and water slurry, to thicken the sauce. Taste and adjust seasoning, freely adding more curry powder, sugar, and salt as needed. At this point you may also add Sriracha or reserve that for adding during the meal individually.
Fluff the cooked rice and stir in butter and salt to taste.
When the sauce is complete, put the chicken pieces back into the pot and toss to coat. Serve the rice with chicken and sauce on top; vegetables on the side or mixed into the rice.