If you aren’t familiar with a particular style of cuisine, you are less likely to make it. But that doesn’t mean that you don’t crave it and want to eat it often right? I have this problem frequently. I like to cook within the limits of my comfort zone but there are some nights when I just want some good Chinese food or Greek…This past weekend I decided to step out of my comfort zone and attempted to make some yummy Indian food. Nothing to crazy, but I was really hankering for some chicken curry and rice. Simple, comforting, and oh so tasty! I found a great recipe to follow,which you can find here, but of course I made some changes. I really encourage you to try this dish because it really is totally do-able. This may not be a technical “Indian” dish, but if you enjoy the flavors of chicken, rice, and curry, I guarantee you will love this!
Grilled Curried Chicken with Rice
1 pkg chicken drumsticks, skin and bone in
Garlic salt and pepper for seasoning
¼ cup of canola oil
¼ cup low sodium soy sauce
2 tbsp fish sauce
2 tbsp Dijon mustard
2 tbsp of Adobo Chicken seasoning
4 tbsp of curry powder ( you can choose your favorite)
For Curry Sauce:
2 tbsp butter
1 cup chicken broth
1/2 cup dry white wine
1/4 cup chopped fresh parsley, or about 1 tablespoon dried
½ cup of chopped onions
4 cloves garlic, finely minced
4 mushrooms, sliced
1 cup of frozen peas
2 teaspoons curry powder, or to taste
3/4 cup heavy cream
Salt, to taste
1 cup of brown rice
2 ½ cup of water or chicken stock
1 tsp of salt
In a heavy duty zip lock bag, add all of the ingredients from the chicken drumsticks down to the curry powder. Toss the chicken in the bag and put the bag in a bowl and let the mixture marinate for 4-5 hours in the refrigerator. When done, heat up your grill and throw the drumsticks on a super hot grill that has been preheated and greased. Cook until done, but be careful to not over turn or pull off to early! A drumstick should be on the grill for 8-10 minutes per side!
Once the chicken is done marinating, get your rice cooking! Add your rice, water or stock, and salt into a sauce pan or rice cooker. Cook with a lid on for about 50 minutes. I know this sounds long, but I hate hard rice, so I like mine to be a little more tender than usual.
For the curry sauce heat butter in a large skillet over medium heat. Add garlic and onion and cook until sweated. Next, add in the mushrooms and sautee until just done. Then add in chicken broth, wine, parsley, peas, curry powder. Bring to a boil; reduce heat to medium-low and simmer, uncovered, for 5 minutes. Cover and simmer for 5 to 10 minutes longer. Stir in cream and add salt, to taste. Heat through.
To plate, add the rice on the bottom of the plate. Add your grilled chicken and top with the super yummy curry sauce! Divine!