Braised Chicken Curry w/ Baby Potatoes

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Ingredients

Braised Springer Mountain Farms © Chicken Curry

  • 4 piece Springer Mountain Farms © Chicken, half chicken cut into 4 pieces

  • 2 cup celery, biased cut ½” thick

  • 2 cup carrot, rounds ¼” thick

  • 3 cup onion, julienne

  • ½ cup poblano, diced

  • ½ cup garlic, chopped

  • 1 pound baby gold potatoes

  • 1 quart chicken stock

  • ½ cup madras curry

  • ½ cup flour

  • 3 each bay leaves

  • 1 bunch cilantro stems, 1” cut

  • ½ cup canola oil

Preparation

For the Braised Springer Mountain Farms © Chicken Curry:

  1. In a dutch oven over medium-high heat, add oil and cook chicken for 3-5 minutes until nicely brown

  2. Next, add celery, carrot, onion, poblano, garlic, and potatoes. Sauté for 1-2 minutes.

  3. Now add curry powder and flour; stir until well integrated and toast for 2-3 minutes

  4. Add stock, cilantro, bay leaves and bring liquid to a boil

  5. Once at a boil, reduce heat down to medium-low and allow to simmer for 45 minutes

  6. Set Braised Springer Mountain Farms © Chicken Curry aside until ready for Plating

Plating:

  1. In a medium to large sized serving bowl, place the different pieces of chicken from the Braised Springer Mountain Farms © Chicken Curry into bowl

  2. Then, place remaining vegetables into bowl and then carefully pour the curry liquid from the Braised Springer Mountain Farms © Chicken Curry into bowl

  3. Garnish cilantro as desired

  4. Now serve and enjoy!

Matt Wong