Baked Curried Chicken

baked curry

“BAKED CURRIED CHICKEN”
(CHICKEN MARINATED AND PARBOILED IN CURRY MIX BAKED TO A DIFFERENT FINISH)
Parboiling is different from Blanching.
In Blanching, product is boiled then subjected to cold water or ice bath to stop the cooking process and is served as is or garnished or whatever. 
While in Parboiling, product is boiled or simmered after which another cooking procedure is applied:
grilling, baking, roasting etc. finishing off to desired end result.
Moving on, in our just concluded Singapore vacation, it clearly reverberated to mind the 2 or 3 times my son, Pastor Janssen, got himself curry meals from stalls in mid section’s ground floor of Queensway Bargain Mart (a real par 3 distance from IKEA).
My family’s penchant for prep of this sort propels me to “create new” or “innovate an existing” offering.
That said, I wanted to “come-up” with a novel one which will be loved even by my grand kids Hurriedly scanned my formula files for making curry powder. Unfortunately, 1 herb and 1 spice are not that readily available in local marts.
So why make my own curry powder seasoning when I can just get hold of an existing. Got gift from a friend way back and thought it’s still ok to utilise.
Simply Organic Curry Powder…am proud to have summoned.
Check their site:  http://www.simplyorganic.com/ 
(you buy-you help others)
This is a new dish approach for chicken.
Baked Curried Chicken
 
Ingredients
  • 3 pieces fully cleaned CLQ (Chicken Leg Quarter)

  • MARINADE MIX:
  • 1.5 liters tap water
  • 25 grams curry powder
  • 10 grams salt (any)
  • 5 grams ground black pepper
  • 4 grams brown sugar
  • OPTIONAL 3 grams MSG

  • BAKING NEEDS:
  • 30 ml. EVOO (Extra Virgin Olive Oil)
  • salt and pepper

  • GARNISH:
  • 3 pieces medium tomatoes, unpeeled, thoroughly washed
  • 1 piece red or green bell pepper
  • 2-3 pieces small carrots, unpeeled, thoroughly washed

  • FOR CURRY SAUCE:
  • 10 ml. EVOO
  • 30 ml. fresh milk
  • 10 grams corn starch dissolved in tap water (slurry)
  • 1 small tomato, sliced
  • 1 small white onion, thinly sliced
  • 4 cloves crushed fresh garlic
Instructions
  1. Please check below procedures.
Notes
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
PROCEDURES:
1. In marinating container dissolve unto water ALL of the marinade mix ingredients giving it active stirring to prevent lumping.
2. Set in the 3 CLQs and ref-marinate for 2 hours (NOT FREEZER)
3. After 2 hours transfer marinade and chicken into wok. Bring to boil. About 8 minutes.

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4. When boiling commences, start timer to cook chicken for 30 minutes
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5. While waiting, start heating oven to 320deg.F (160deg. Celsius)
6. When done with boiling, very carefully, to prevent breakages and slits, scoop out boiled chicken and place in baking pan  (continue boiling the marinade-this will be used later). Sprinkle with EVOO and pop in into oven. This will be baked for (1st)15 minutes alone and another (2nd)15 minutes with veggie garnish.

Picture7. In still boiling marinade, add in your potatoes, carrots and bell pepper. Boil for 15 minutes.

Picture8. When veggies are done with boiling, the first 15 minutes of baking chicken is also done simultaneously.

9. Scoop out boiled veggies and include in the baking pan together with  chicken. Sprinkle salt and pepper and little EVOO.
    All will be baked for the next-and-last 15 minutes. DONE.

Picture10. For sauce, sauté garlic, onion and tomatoes. Pour in enough boiled marinade, milk and your slurry. 

      Bring to boil. Adjust viscosity to your liking by adding marinade and/or further slurry. Woolah. DONE.

Enjoy your BAKED CURRIED CHICKEN

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