Curry Chicken

My mother-in-law is from Jamaica and she brought all sorts of delicious recipes with her to the United States. With a rich culinary culture including African, East Indian and Chinese influences added to the indigenous Caribbean ingredients, Jamaica is one of the most beautiful food destinations in the world. We are proud of this heritage and gladly cook this particular recipe from my husband's grandmother at least 2-3 times per month. We had to modify the original recipe slightly to prepare it faster and make it low in sodium, but it is still rich in flavor and savory with curry and lemon juice.

But here's the thing about this recipe. I cannot even smell it without drinking a glass of red wine. The heavier the better. You'll definitely want a full bodied, spicy merlot with this. It's so damn good together. 

I'm an emotional cook and eater. Curry Chicken with red wine is a feeling of family. It is comfort and security. It is laughter and love. This recipe, simply put, makes me happy.

Quick shoutout to some fav Jamaica peeps - If you're ever in Jamaica, be sure to check out The Blue House, boutique bed and breakfast. "Their third generation Chinese Jamaican family of Innkeepers, led by the affable well-travelled Elise Yap, her brother Darryl, the "Barefoot Chef" and their Mom Gloria, will welcome you like long-time friends and treasured family." That's what the website says. I say they're fucking amazing and the food is even better.

CURRY CHICKEN

TIME: About 45 minutes

INGREDIENTS:

1.5 pounds boneless, skinless chicken thighs
4 tablespoons curry powder
2 tablespoons olive oil
4 teaspoons minced garlic
1 teaspoon black pepper
1.5 cups of uncooked rice
3 cups of water
1 package of frozen spinach
Lemon juice

DIRECTIONS:

Place olive oil and minced garlic in pan over medium-high heat. Stir frequently until garlic is slightly browned.


Dice chicken and add to pan. Brown chicken about 80%.


Add curry powder and stir to evenly coat chicken.


Cover and reduce heat to medium while starting rice and spinach.

Now, it is time for a nice glass of your favorite full-bodied red wine.


To start rice, boil 3 cups of water.


To start spinach, remove from package (frozen or fresh), place in a different pot and cover with water. Place over low heat.


By this time, there should be some liquid collected in the pan with the chicken. Stir it up a bit and add one cup of water and black pepper. Then cover again and reduce heat to low.





Rice water should be boiling by now. Add 1.5 cups of rice when the water comes to a boil. Cover and reduce heat to low. Set a timer for 20 minutes. Be sure to keep the rice, the chicken and the spinach all covered and there is no need to stir.


Drain the spinach when the timer goes off. The rice should be evenly cooked and the chicken should be tender.


Serve Curry Chicken over rice and spinach. Add lemon juice at the table in place of salt. And have another glass of wine.



NUTRITION:
*From MyFitnessPal, excludes rice, spinach, and wine. Please drink responsibly.