Chicken Curry with Mezze

A fabulous chicken curry bursting with flavors, and best made with chicken on the bones. The dish can easily be doubled and it is always an excellent choice to feed a crowd. I serve it with turmeric rice and raisins. The mezze on the side are freshly grated coconut, peanuts, diced pineapples, bananas and homemade chips (optional). A crowd-pleaser both in taste and quantity.

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8 servings

Ingredients:

For the chicken curry:

• 2 whole chickens about 1.5 kg. / 3lb. 5 oz. each, cut each chicken into 4 pieces
• 2 medium-sized onions, finely chopped
• 2 medium sized tomatoes, finely chopped
• 3 large potatoes, peeled and diced
• 6 tablespoons flour
• ½ teaspoon tomato paste
• 3 chicken bouillons
• Salt to taste
• ¼ cup canola or peanut oil
• 1 1/2 tablespoons curry powder
• 8 curry leaves
• 6 hard-boiled eggs
• For the broth: 2 cardamom pods, 2 bay leaves

• For the turmeric rice:

• 4 cups medium grain rice, rinsed and drained
• 2 large onions, finely chopped
• 2 garlic cloves, crushed
• 5 tablespoons canola oil
• 1½ teaspoons turmeric powder
• 1 teaspoon curry powder
• 4 teaspoons salt
• 2 chicken bouillons
• 6 cups of water
• 2 cups raisins

• For the mezze:

• 1 medium-sized pineapple, peeled and diced
• 3 cups roasted peanuts
• 3 cups of freshly grated coconut
• 4 sliced bananas, optional
• Homemade chips, optional

Directions:

For the chicken curry:

1. Clean the chickens and set in a large stockpot. Add 14 cups of water and cook on high heat. Spoon the scum as it appears. Add the bay leaves and cardamom pods. Once the mixture boils, reduce heat to low, cover the stockpot and simmer until the chicken pieces are well cooked.
2. Remove the chicken pieces with a slotted spoon. De-bone and strip into medium-sized pieces. Strain the broth.
3. Heat the oil in a large stockpot, add the onions and garlic and cook to a golden color. Add the flour and tomatoes and whisk for 30 seconds.
4. Add 9 cups of the chicken broth (you prepared earlier).
5. Add the potatoes, curry powder, curry leaves, tomato paste, chicken bouillon and salt. Bring to a boil, reduce heat to low, cover the pot and simmer for 30 minutes.
6. Fully blend the curry mix and add the chicken pieces and the hard boiled eggs.

For the turmeric rice:

1. Heat the canola oil in a large stockpot, add the onions and garlic and stir over medium heat until tender.
2. Add the salt, curry powder, chicken bouillons, raisins and turmeric powder.
3. Add the strained rice and water. Bring to a boil, reduce heat to very low, cover up and simmer for 25 minutes.
4. Serve your chicken curry with the turmeric rice and the listed mezze on the side. Enjoy!

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