Awaiting Blizzard Nemo....
Warnings of a blizzard stretched across the social networks continuously yesterday adding a sense of urgency as well as enjoyment to our day. Knowing that the ground would soon be blanketed, I spent most of the day scrambling to put away tools that were spread across the frozen but bare grounds around the property. After the January thaw, we haven't seen much more than a flurry or two, so we were pretty pumped to kick winter back into gear.
For the last month I have been eyeing the fresh turmeric at the coop, an ingredient I regretfully don't often get to use. It's pretty intense when fresh, so a little goes a long way. This recipe is reminiscent of my time spent in Bali in 2010. Every day, my amazing Balinese staff would whip up a batch of sambal mattah, which is a seriously good condiment that I would use on just about every savory meal I would eat! This recipe show a little love for my time spent in paradise. It takes a little bit of love and attention in the beginning, than you can sit back and allow the chicken to cook slowly and absorb all the wonderful flavors. Feel free to add a couple of chili peppers if you're in the mood to heat things up!
Slow Cooked Chicken Curry
- 6 bone in Chicken Thighs
- 1 medium-sized Red Onion
- 4 ounces Shiitake Mushrooms, stems removed
- 2 Tbsp fresh Ginger
- 4 Garlic Cloves
- 2 Tbsp fresh Turmeric
- 1 can Coconut Milk
- 4 Swiss Chard Leaves, roughly chopped
- 1 handful Icelandic Moss or Kelp (works as a thickener)
- Fresh Lime, cut into wedges
- First give your chicken thighs a good seasoning of sea salt and black pepper. Season both sides!
- Heat a 6 quart Dutch oven over high heat. Add a few Tablespoons of fat and once you see a small amount of smoke start to rise, add the chicken, skin side down. if the pan is hot enough, the chicken should not stick. Reduce the heat a touch and really allow the skin to render itself and crisp up nicely.
- While the chicken is browning, prepare the veg. Cut the onion into a large chunks and slice the mushrooms into 3rds, set aside.
- Peel the garlic, turmeric, and garlic, then roughly chop. Combine them all and chop until well combined and minced, set aside.
- Once the chicken is nice and brown, flip and cook for a few more minutes, then remove from the pot and set aside. Add the onions and shiitake's, cook for 3-4 minutes, stirring often.
- Stir in the garlic-ginger mixture and cook until fragrant.
- Add the chicken back to the pot and pour in the coconut milk and then fill the coconut milk can with water and add that.
- Bring to a boil then cover, reduce heat, and slowly simmer for 30 minutes. Stir in the moss and chard and cook for 10 more minutes.
- Season to taste with sea salt or Nama Shoyu. Serve over purple rice or roasted sweet potatoes and a squeeze of lime. Enjoy!