Glazed Curry Chicken with Rice

Glazed Curry Chicken with Rice Recipe - Delicious and Flavorful

Preparation time: 20 minutes | Cooking time: 50 minutes | Servings: 8

Introduction

This Glazed Curry Chicken with Rice recipe is a delicious and flavorful dish that combines the bold flavors of curry with a sweet and tangy glaze. The chicken is baked to perfection and served over hot cooked rice, making it a satisfying and comforting meal.

History

The origins of this recipe are not clear, but curry has been a popular spice blend used in cooking for centuries. The combination of curry powder, marmalade, and other ingredients in this recipe creates a unique and tasty dish that is sure to please your taste buds.

Ingredients

2 broiler-fryer chickens (4 to 5 lb or 2.27 kg), quartered
0.5 tsp salt
0.25 tsp ground black pepper
3 tbsp butter or margarine, melted
1 cup chopped onion
5 slices bacon, finely diced
3 tbsp flour
1 tbsp curry powder
2 cups chicken broth
0.25 cup orange marmalade
2 tbsp catsup
2 tbsp lemon juice
6 cups hot cooked rice

How to prepare

Season the chicken with salt and pepper.
Dip the chicken in butter, making sure to coat it well on all sides.
Place the chicken in a greased 3 qt (2.84 liter) baking dish, with the skin side up. Bake it at 400°F (204°C) for 30 minutes.
Meanwhile, cook the onion and bacon in a large skillet over medium heat until the onion is tender.
Blend in the flour and curry powder.
Stir in the broth and cook, stirring constantly, until it thickens.
Blend in the marmalade, catsup, and lemon juice.
Spoon the sauce over the chicken and continue baking it for 20 minutes longer, or until the chicken is tender and has a rich glaze.
Serve the chicken and sauce over hot rice.

Variations

For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the sauce.
Substitute the chicken with tofu or chickpeas for a vegetarian option.
Add diced vegetables such as bell peppers, carrots, or peas to the sauce for added texture and flavor.

Cooking Tips & Tricks

Make sure to season the chicken well with salt and pepper before coating it in butter. This will help to enhance the flavors of the dish.

- Cooking the onion and bacon until tender before adding the flour and curry powder will help to develop the flavors of the sauce.

- Be sure to stir the sauce constantly while cooking to prevent lumps from forming and to ensure a smooth and creamy texture.

- Baking the chicken with the sauce for the last 20 minutes will allow the flavors to meld together and create a rich glaze on the chicken.

Serving Suggestions

This Glazed Curry Chicken with Rice can be served with a side of steamed vegetables or a fresh salad to round out the meal. A sprinkle of chopped fresh herbs such as cilantro or parsley on top can add a pop of color and freshness to the dish.

Cooking Techniques

Baking the chicken in the oven allows it to cook evenly and develop a crispy skin while absorbing the flavors of the sauce.

- Cooking the sauce on the stovetop helps to thicken it and allows the flavors to meld together.

Ingredient Substitutions

Butter can be used instead of margarine.

- Apricot preserves can be used in place of orange marmalade.

- Tomato paste can be used instead of catsup.

Make Ahead Tips

The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat it on the stovetop before serving.

- The chicken can be marinated in the butter and seasonings ahead of time for added flavor.

Presentation Ideas

Serve the Glazed Curry Chicken with Rice on a large platter with the rice in the center and the chicken pieces arranged around it. - Garnish with fresh herbs or a sprinkle of toasted sesame seeds for added visual appeal.

Pairing Recommendations

This dish pairs well with a crisp white wine such as a Sauvignon Blanc or a light beer.

- A side of naan bread or pita can be served alongside the meal for a complete and satisfying dinner.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

- Reheat the chicken and sauce in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

- Approximately 500 calories per serving

Carbohydrates

- Rice: 45g per serving

- Orange marmalade: 12g per serving

- Catsup: 5g per serving

- Flour: 10g per serving

Fats

- Margarine: 8g per serving

- Bacon: 5g per serving

Proteins

- Chicken: 30g per serving

Vitamins and minerals

Curry powder: Contains various vitamins and minerals such as vitamin E, vitamin K, iron, and manganese.

Alergens

Contains dairy (margarine) and gluten (flour)

Summary

This dish is a good source of protein and carbohydrates, with a moderate amount of fats. It also contains vitamins and minerals from the curry powder and other ingredients.

Summary

This Glazed Curry Chicken with Rice recipe is a delicious and satisfying dish that is perfect for a cozy dinner at home. The bold flavors of curry, marmalade, and other ingredients come together to create a flavorful and comforting meal that is sure to become a family favorite.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a rainy day in the bustling city of Singapore, where I found myself wandering through the vibrant street markets in search of inspiration for my next culinary adventure. As I ambled along the narrow alleyways lined with colorful stalls selling everything from exotic spices to fresh seafood, my senses were overwhelmed by the tantalizing aromas wafting through the air.

I had always been drawn to the unique flavors and spices of Asian cuisine, and I was on a mission to learn as much as I could about the traditional dishes of the region. As I browsed through the market, my eyes fell upon a small, weathered cookbook tucked away on a dusty shelf. Intrigued, I picked it up and began flipping through the pages, my fingers tracing the faded text and yellowed pictures.

And there it was - the recipe for Glazed Curry Chicken with Rice. My heart skipped a beat as I read through the ingredients and instructions, imagining the fragrant blend of spices and rich, savory sauce that would come together to create a mouthwatering dish unlike anything I had ever tasted before.

I knew that I had to try my hand at making this recipe, so I purchased the cookbook and hurried back to my modest kitchen, eager to begin my culinary experiment. As I gathered the necessary ingredients and prepared my mise en place, I couldn't shake the feeling of excitement and anticipation that coursed through my veins.

The recipe called for a medley of spices such as turmeric, cumin, coriander, and ginger, all of which I had sourced from the market earlier that day. I marinated the chicken pieces in a fragrant blend of these spices, along with a splash of soy sauce and a dollop of honey to add a touch of sweetness to the dish.

While the chicken marinated, I set to work on preparing the rest of the ingredients for the dish. I chopped onions, minced garlic, and sliced bell peppers, all the while inhaling the heady fragrance of the spices that filled my kitchen.

Once everything was ready, I heated a pan and added a generous glug of oil, allowing it to shimmer and sizzle before adding the marinated chicken pieces. The kitchen filled with the sound of sizzling meat and the spicy aroma of curry as I browned the chicken on all sides, ensuring that it was cooked through and tender.

Next, I added the onions, garlic, and bell peppers to the pan, allowing them to soften and caramelize before adding a can of coconut milk to create a rich, creamy sauce. I stirred in a spoonful of curry powder and a pinch of salt, adjusting the seasoning to taste as the flavors melded together in a harmonious symphony of taste and aroma.

As the chicken simmered in the fragrant sauce, I prepared a pot of fluffy white rice to serve as the perfect accompaniment to the spicy curry. The steam rose from the pot, carrying with it the comforting scent of cooked grains as I fluffed the rice with a fork, ensuring that each kernel was light and fluffy.

Finally, after what felt like hours of anticipation, the Glazed Curry Chicken with Rice was ready to be served. I ladled a generous portion of the fragrant curry over a mound of fluffy rice, garnishing it with a sprinkle of fresh cilantro and a squeeze of lime juice to add a burst of freshness to the dish.

As I took my first bite, my taste buds exploded with the vibrant flavors of the curry - the warm spice of the turmeric, the earthy depth of the cumin, and the subtle sweetness of the honey all coming together in a symphony of taste and texture. It was unlike anything I had ever tasted before, a culinary masterpiece that I knew would become a staple in my cooking repertoire for years to come.

And so, that rainy day in Singapore marked the beginning of my love affair with Glazed Curry Chicken with Rice, a recipe that I would cherish and perfect over the years, passing it down to future generations to enjoy and savor. It was a dish that spoke of my culinary journey through the vibrant markets of Asia, a testament to the power of food to connect us to new cultures and experiences, one delicious bite at a time.