Chicken Curry with Potato & Egg
We are incredibly lucky to have access to recipes and ingredients from all over the world. The possibilities for a Chicken Curry are endless. What I love about this recipe that I fondly remember from childhood is it's simplicity of flavor and peasant like humility. The Jus is basically a Gravy that is accomplished by thickening the Broth that the Chicken cooks in. Accented by the earthy spices of the Curry & Turmeric the Sauce is subtle with great depth of flavor. Easy to make, nourishing and delicious; a huge hit with my boys.
Organic Ingredients Serves 6
1 Whole Pastured Chicken, cut up into 8 pieces
1 Onion, peeled & quartered
5 Potatoes, peeled
5 Pastured Eggs, boiled & peeled
2 Cups Water
Ground Spices: 1 Tbsp. Curry Powder, 1 Tbsp. Turmeric, 1 Tsp. Paprika
4 Tbsp. Tomato Paste
Celtic Sea Salt, to taste
Method
Sauté Onions in a large non stick pot. Add Chicken, bone in, Salt and Spices. Brown on each side for a few minutes allowing the juices to seal. Add Tomato Paste and cook for 3 minutes. Add Water and bring to a boil. Cover and simmer on low heat for 30 minutes. Add Potatoes and more Salt and simmer for 1 hour.
Boil Eggs separately for 8 minutes, peel and add into Curry. Serve with Basmati Rice or Bread (my preference). Chicken can be left bone in or removed from bone prior to serving.
Method number 2
This is also a great dish to make when you have leftover Chicken + Broth. Simply saute your Onion, add your Spices, Tomato Paste + Salt. Add 2-3 Cups of Broth and your Potatoes and bring to a boil. Cover and reduce heat to a low simmer and cook for an hour. Add in your cooked Eggs and cooked leftover Chicken and cook for a further few minutes while the flavors incorporate.