My something new this weekend was to cook a family recipe for the first time; T.L. Osborn's Curry Chicken.
T.L. is my great-uncle (my grandpa's brother) who travels the globe as a missionary. When he came back from a trip to India he came up with this recipe.
2-pkg chicken thighs - boil without skin in chicken broth - remove, pick meet from bones, and set aside
1 doz eggs - boiled, peeled, and set aside
In food processor - process to very, very fine pieces -
3 medium green bell peppers
1 large onion
3 cloves of Garlic (the little sections)
1/2 of jalapeño - cleaned with no seeds
4 TBS Curry Powder
handful of salt
1/2 tsp pepper
Put the pepper mixture, curry, salt & pepper in the broth and let boil for 20 minutes.
Okay - ever watch those professional cooking shows - they all harp on doing taste tests, now is the time - you may want to add more jalapeños &/or add red pepper flakes to taste. This dish can get VERY hot!
Add chicken and eggs and let boil another 5 minutes
Shut off flame/heat and let all steep overnight.
Serve over rice with salad and bread on the side.
This is a family favorite and we always love walking into my mother's house and smell curry chicken cooking away.
The funniest story with this dish...my mom was cooking for 12 and tripled the recipe (including peppers) well, it was so hot we ended up with 1 Cup of rice to 1/8 C of soup! Poor mom, she was the brunt of that story for ... well, she's still living that one down!
Enjoy!
Tess
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