Bread · chicken · Dinner · How To · poultry · Savory

(ACCIDENTAL) CURRY CHICKEN SOUP

It’s currently beyond cold! Even here in Arizona it’s so cold I finally had to bust out my trusty mini-heater and once again dig my cold soul into some soup. This post is actually an accident as this wasn’t the curry post I intended but boy oh boy did it work out.

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I’ve just gotten back from a one month vacation back in Florida spending most of my time with my mom and continuously eating curry chicken – for those of you who do not know – probably because I’ve never mentioned it – I’m half Jamaican and half Haitian which means I live in the curry and jerk, so for the majority of my stay-cation in florida I lunged myself into curry, jerk and oxtail; it got to the point where my mom said I would turn into curry. I hadn’t had curry chicken since I moved to Arizona as I didn’t even know how to make it; every time I would crave some curry chicken I would just have to ask my parents, but when you live on a completely different coast that can be a little tricky – so to never miss out on the amazing treat that is curry chicken I asked my mom to teach me how to make some.

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now here is where additional information is needed: my mother is !!not!! one for recipes or detailed explanations – very much unlike myself who requires and reaps in joy for the tedious information giving process. She simply said, “you season your chicken, add some curry, then add some water to make sure the chicken cooks completely, then add your potatoes and you wait until that’s cooked too.” Thanks mom for all that detail! It worked out great…..kinda.

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So when I got home this past Saturday I made sure Sunday did not pass without me buying the ingredients for curry chicken and making it myself for the first time. I bought the curry powder, which was supplied by archer farms, since I couldn’t find any other curry powder, but I do think I’m an archer farms convert now, you get a great amount for the price and the packaging just makes me feel like an über-classy adult. I bought the chicken, rice (which is not in this recipe) and took my fanny home – as a precursor into the bizarre few hours that was this recipe, as I already stated it was deathly cold that day and raining so when I realized I forgot the potatoes I literally said “fuck it. I’ll make it tomorrow” – tomorrow came, I bought the potatoes and then proceeded to make curry chicken and rice – god yes!!! – but then I added too much water.

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Of course I added too much water, the over thinker in me just couldn’t help myself because instead of adding too little, just go all the way extra and add too much – I then opted to believe that the potatoes would absorb that extra moisture I was so worried about because that’s what potatoes do – it’s a starch people!!! No it didn’t, also I didn’t add enough curry for my taste and realized it tasted a bit like muddy water – don’t ask me how I know what muddy water taste like; we’ve all been curious kids! – so I added a bouillon cube and made some dumpling because I was drowning (figuratively and somewhat literally) and refused to admit defeat; “I can save it, it just needs this, and that, and some more of this” – nah girl you fucked it up!!!!

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Once I opened the pot again I realized I did not make curry chicken and rice – nope not even a little bit – I made curry soup and anxiety laced panicked dumplings – what was I to do – call mommy of course! I told her I made curry soup because I added too much water at first and she said one thing – “why didn’t you pour some of the water out once you realized you poured too much?” – this is what mothers are, the voice of reason but I called reason too late in the game; but once again I made my bed and I was going to lay in it and so I did, and again and again and again because that accidental soup was – and I quote from an ongoing phrase in my family – “gooder than a bih” – I actually ended up finishing it in less than 24 hours and now I’m sad I did. I loved everything about it, the extra dumplings, the tender fall-apart chicken, the broken up potatoes, the taste of the soup which thanks to that bouillon cube and extra curry transformed it from muddy to masterpiece! It was a complete shit show failure that turn in to merde spectacle parfum or “shit show perfume” for translation.

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I have to admit I am really proud of my curry chicken soup, and the hot mess of a story behind it. I mean you have to take the good with the bad or you’ll be stuff with half ass muddy curry soup – and no one wants that!

BLOGPOST PLAYLIST:

Olivia Holt – History // Twenty one pilots – Heathens // M.I.A. – Bad Girls // Flo Rida – Wild Ones (feat. Sia) // Young Thug – Best Friend // Lil Wayne – A Milli // Rae Sremmurd – Unlock the Swag (feat. Jace of Two-9) // Tina Charles – I Love to Love (but my baby just loves to dance) // Jess Glynne – Hold My Hand // Queen – We Will Rock You // AWOLNATION – Sail // Mumford & Sons – Believe // Kiiara – Gold // AWOLNATION – I’m on Fire // Bobby Smurda – Bobby B$*&H // Junkie XL – End Credits // Peter Gabriel – Heroes // AWOLNATION – I AM // Otis Redding – That’s How Strong My Love Is // Jess Glynne – Why Me // Twenty one pilots – Ride // Shakira – La Tortura (feat. Alejandro Sanz) // Travie McCoy – Golden (feat. Sia)

*my “blog playlist” link to this blog’s spodify account where you can find a playlist of this blogpost as well as others*

INGREDIENTS:

3 chicken drumsticks

1 tsp. (2 g) garlic powder

1 tsp. (2 g) onion powder

1/2 tsp. (1 g) red pepper flakes

1 tsp. (2 g) salt

1 1/2 tsp. (3 g) black pepper

2 tbsp. (16 g) curry powder

2 medium sized red potatoes

1/2 tbsp. (4 g) parsley flakes

1 tsp. (2 g) onion powder

1 tsp. (2 g) garlic powder

1 tsp. (2 g) salt

1 1/2 tsp. (3 g) black pepper

4 c. (235 ml) (32 oz.) water

1 tbsp. (8 g) curry powder (to taste)

1 chicken bouillon cube

dumplings (optional)

2 c. (120 g) all-purpose flour

1/4 c. (59 ml) (4 oz.) water

1 tsp. (2 g) salt

PREP:

wash your chicken – in a medium size bowl with water and distilled white vinegar.

wash and cut your potatoes – cut in half and then into thirds. it should yield 6 chunks from each potato.

DIRECTIONS:

in a bowl, place your cleaned chicken, add your garlic powder, onion powder, parsley flakes, red pepper flakes and curry powder and set it aside. (i actually prefer to let it marinade for 12-24 hours, but this is optional)

in another small bowl, place your diced potatoes and add your parsley flakes, onion powder, garlic powder, salt and black pepper and set it aside until it is time to be added to the soup.

in a medium to large sized dutch oven, pour vegetable oil in the dutch oven until a thin layer covers the bottom of the pot, then on medium heat let your dutch oven heat up – *to make sure your dutch oven is hot enough you can take a small piece of your potato and dip it in, if you hear a slight sizzle then it is time to add the chicken, if it simply sits in the oil then your oil is not hot enough*

once your oil is hot enough add your chicken and evenly brown every side of your chicken – about 2 minutes on each side. once your chicken is fully browned add your water, cover your pot and let it cook for 45 minutes over medium heat.

once your chicken is fully cooked through, add your bouillon cube and your diced potatoes. once again, put the lid on your pot and let it cook for another 30 minutes once your potatoes are fully cooked as well, add one last tablespoon of curry powder to taste.

(optional) if you wanted to add dumplings to your soup – in a large bowl add your flour, salt and water. stir it until it cannot be stirred anymore and then proceed to kneed it with your hands. as every time you are making dumplings will require either more water or more flour to make the texture perfect you may need to add more of either this time as well. you want it to be the stiffness of play-dough starting to firm up. cut it into sizes of your preference (i prefer finger sized length) and cook it for 5 to 10 minutes.

now that your soup is done, grab a piece of toasted bread and enjoy!!!

DOWNLOADABLE RECIPE: curry-chicken-soup

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