Curry Chicken in Clay Pot
Source of Recipe
KiwisKeeper
Recipe Introduction
(Clay pot cooking is very popular in China, as clay pots
retain heat and can go straight from the oven to the dinner
table. This recipe for curry chicken is very adaptable -
feel free to substitute canned tomatoes or adjust the amount
of curry according to taste.)
List of Ingredients
1 pound skinless, boneless chicken thighs
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon finely chopped fresh ginger
1 tablespoon cornstarch
6 small new red potatoes, cut into 1/2-inch slices
1 small carrot, peeled and cut into 1/4-inch slices
2 tablespoons vegetable oil
2 teaspoons minced garlic
1 medium onion, thinly sliced
2 tablespoons curry powder
1 medium potato, cut into 1/2-inch wedges
1 tablespoon soy sauce
1 teaspoon sugar
1 green onion, with top, cut into 1-inch pieces
Recipe
Preheat the oven to 400 degrees F. Place a 2-quart clay pot
or heavy casserole with a cover in the oven to heat.
Trim the fat from the chicken and cut the chicken into 1-inch
cubes. In a bowl, combine the salt, pepper, ginger, and
cornstarch. Toss the chicken with the cornstarch mixture
and set aside.
Bring 2 cups water to a boil in a saucepan over high heat.
Add the potatoes and carrot, cover, and cook 2 minutes.
Drain and set aside.
Heat a nonstick skillet or wok over high heat until hot.
Add the vegetable oil and the chicken; stir and cook until
lightly browned, about 1 minute. Add the garlic, onion,
curry powder, and tomato and stir-fry 1 minute. Add the
potatoes, carrot, soy sauce, and sugar and continue to stir
until well mixed. Turn off the heat and transfer the mixture
to the preheated clay pot. Cover the clay pot and return to
the preheated oven for 15 to 20 minutes. Serve hot.
To hold the finished dish, turn the oven off and keep warm
until ready to serve. Stir in the green onion just before
serving.
How do you like the pepper steak? Today I'll share one of
my favorite dish with you - Curry Chicken in Clay Pot. First
you might want to know a little bit about clay pot.
Clay pot has been used since Roman times. It can produce
delicious, moist foods in which the flavors mingle, with
little fat and little fuss. Most likely, you have an unglazed
red clay pot with a lid. It's better to soak the pot in water
before each use, and the moisture it absorbs will be released
as you cook, keeping your foods succulent and tender. Soak it
for 30 minutes before your first use; 15 minutes is fine for
subsequent uses.
You want to avoid cooking a fish or other strong ingredients
the first time you use it, as it might have more of a tendency
to absorb the flavors. Your choice of a chicken for the first
use is ideal.
If you are looking for a good clay pot, please visit:
http://www.chinesefooddiy.com/clay_pot.htm
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