Smothered Curry Chicken Quarters

Ingredient’s list

Meat: Chicken quarters


· 1 whole onion, cut into rings.

· 8-10 whole garlic cloves, peeled.

Dry Spices:

· Curry powder(mild) 2TBs

· White pepper powder 1.5 TBS

· Cumin powdered 1tbps

· Onion powdered 2 TBS.

· Turmeric powder 1tbps

· Salt (as desired)

Wet Spices:

· Ginger paste 1tbps

· Garlic Paste 1 TBS

· 2 oz of freeze squeezed lemon juice.

Dairy: ½ stick of butter

Dry ingredients

· Avocado oil 2oz

· White wine (pinot griot) 4 oz

· Herb bunch (rosemary, thyme, sage)

Phase one: Pat dry chicken quarters and set aside to reach room temperature. (sit out for about 20 mins). I also salted my chicken lightly with sea salt while it sat out.

Phase two: Heat a wide pan on high heat, add in your avocado and heat until oil is quivering in pan and oil is extremely hot.

Phase three: place chicken skin side down onto pan being sure chicken is directly in oil. Once chicken is place on pan, do not move for 4-5 mins, or until the skin is blackened. Flip your chicken and repeat on the other side until both sides are golden with blacken edges. Once chicken is blackened, place in deep oven safe dish (I used a ceramic oven safe dish)

Phase four: reduce the heat on the pan you just blacked your chicken on. The heat should be at a low and wait until pan is totally cool before adding in your butter. Toss in onions and garlic cloves into pan and cook for 3 minutes or when the onions soften, and butter has melted. Be careful not to burn your butter or onions.

Phase five: add in your spice and cook into onions for an additional three minutes. Then deglaze with wine while maintaining a low medium heat. Add in your ginger and garlic paste and cook down gravy for about three minutes or alcohol to evaporate.

Phase six: pour curry over chicken making sure chicken is submerged. Bunch you herb and place them in the middle if the chicken dish. Bake at 400 for 15 minutes uncovered.

Phase seven: take chicken out and baste. Reduce oven heat to 300 and bake for 20 minutes, basting every 10 minutes.

Phase eight: increase oven temp to 415 and bake for 5 minutes on until the top of the chicken is blacked. Take out and let cool on rack for 10 minutes.

Phase nine: pour fresh lemon juice over chicken and serve!

Pairings: rice or roasted potatoes

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