Chicken Curry

2 cups long grain rice (go for a high quality import... huge difference!)

1/4 c flour + more to dredge

2 tbls paprika

2-3 bone in chicken breasts

4-6 bone in thighs

4 tbls EVOO

3 tbls butter

1 green bell pepper, chopped

1 red bell pepper, chopped

1 yellow onion, chopped

2-3 garlic cloves, minced

2 tbls curry powder (see note)

2 cups chicken broth

1 15oz can diced tomatoes

1 15 oz can coconut milk

1 small jar green olives

3 potatoes, peeled & chopped

2 limes, juiced

1 bunch fresh cilantro

dash cayenne

Oh, this one may look a little intimidating, but you can do it!  I have created this one by trial & error, arriving at a dish we really enjoy!  If I omit the cayenne until after the kids are served, even the boys have come to like curry! Ok, so I don't fill their plate with the peppers, but they really like the chicken & potatoes!

Here we go!  In a shallow bowl, put about 2 cups flour, seasoned with paprika & S&P.  Dredge chicken, which has been washed & given a good dash of S&P.  In a large deep skillet, heat the EVOO.  Now brown chicken on all sides, which might take 2 batches.  If so, add more EVOO as you go. Set chicken aside. (NOTE: you can take the skin off the chicken, but you have to have the bones to create an amazing gravy when it's done.  It just won't  be the same w/o the bones.  You can drop extra boneless skinless tenders in with the potatoes at the end to increase you white meat content)

In the same pan, uncleaned, add the butter & melt.  Now, place the bell pepper, onion and minced garlic in the pan.  (I like to leave my veggies chopped large, like the picture above.)  Saute to about 5-7 minutes with S&P on Med/High heat.  Now, sprinkle with the 1/4 cup flour and saute a few minutes more, working the flour into the veggies.  This, will thicken your final product!

On to the next part!  Add the curry powder, chicken broth (stop a minute to scrape the bottom & let the broth deglaze your pan), diced tomatoes & coconut milk. Stir it all together and turn heat to a low simmer. Now, let it do it's thing for about 1 1/2 hours.... keep it real low & make sure it's not sticking.  If your skillet is not large enough, transfer to a large stock pot at this point.

(NOTE:  there is nothing that can compare with exchanging your curry powder for curry paste.  It's best if you find a little small can at an Asian grocery, but beware I have gotten some I don't like!  So, if you feel adventurous & like the heat, simply use a small sauce pot to heat up the whole small can of curry paste mixed with the coconut milk to a low boil.  Then, add it to the veggies with all the other ingredients above.  No worries, the curry powder is a great place to start if you are new to curry & not sure of your families reaction to the heat of curry paste!)

After 1 1/2 hours, add the juice of 2 limes, potatoes,  most of your cilantro & dash or dashes of cayenne (this one is up to you... all depends on your taste & can be omitted entirely or served at the table. No need to add at all if you used paste).  Let it all cook until potatoes are tender, which is about 30 minutes.

Meanwhile, cook your rice following the instructions on the bag.  We invested in a cheap rice cooker years ago & it has become a fixture in our home!  It's great & cooks perfect rice time after time.

Now for the plating.  Put rice on bottom, followed by a good portion of chicken and spoon on the gray & veggies.  Sprinkle fresh cilantro on top and you can serve with lime wedges too.  It is a flavorful dish that will wow your family or your guests!