Lunch Today

May 7, 2016


Came home late from doing errands, starving, and so eager to eat the chicken that had been marinating in the refrigerator since last night that I did the quick version of cooking rice: simply threw the grains into boiling water for 10 minutes.

While the rice cooked, I crisped the chicken in a hot pan.  Now the house smells like curry, cumin and onions, and I am feeling very satisfied….

Food Cart Curry Chicken

Shopping list: 1 pound chicken thighs, 1 lemon, oregano, 1 tablespoon curry powder.

Staples: 1/2 onion, 1/4 teaspoon coriander seeds, 2 cloves garlic, 1/2 teaspoon ground cumin, 1/4 teaspoon paprika, olive oil, salt, pepper.

Serves 4

Cut a pound of boneless, skinless chicken thighs into bite size chunks, and slice half an onion into thin rings.

Make a paste by combining 3 tablespoons of olive oil with 1 1/2 tablespoons of lemon juice, 1/4 teaspoon coriander seed, 2 cloves of garlic, 1 tablespoon of curry powder, a sprig of oregano, 1/4 teaspoon of paprika, 1/2 teaspoon ground cumin and a teaspoon of salt.  Whirl it in a spice grinder or a blender.  Grind in copious amounts of black pepper.

Put the onions and chicken into a plastic bag, pour in the marinade and squish it all around so the onions and chicken are thoroughly coated. Marinate in the refrigerator for at least 4 hours, or overnight.

Sprinkle with more salt and pepper. Slick a heavy pan or a wok with a bit of vegetable oil and cook the onions and chicken for about five minutes, tossing every minute of so.  It will splutter a bit, and smell so delicious you’ll be snatching pieces from the pan.

Serve over white rice. I always asked for my chicken without the white sauce, but if you must have it, combine equal parts of mayonnaise and Greek yogurt, with a dollop of sugar and a splash of vinegar. Personally, I think you’re much better off with a righteous hot sauce.

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