{"id":527,"date":"2015-09-19T22:52:43","date_gmt":"2015-09-19T22:52:43","guid":{"rendered":"http:\/\/www.van-Dieman.info\/?p=527"},"modified":"2015-09-19T22:52:43","modified_gmt":"2015-09-19T22:52:43","slug":"cs-curry-chicken","status":"publish","type":"post","link":"http:\/\/www.van-Dieman.info\/?p=527","title":{"rendered":"C&#8217;s Curry Chicken"},"content":{"rendered":"<p>Ingredients:<\/p>\n<ul>\n<li>1 pack of chicken legs (I buy Prime brand- normally 7 in a pack)<\/li>\n<li>2 Tbsp lemon juice or the juice of 1\/2 a fresh lemon<\/li>\n<li>3 cloves of garlic<\/li>\n<li>1 stalk of celery<\/li>\n<li>fresh ginger<\/li>\n<li>2 green onions (Phase 1) or 1\/2 a small onion<\/li>\n<li>LA Grille No Salt Vegetable Seasoning<\/li>\n<li>Your favorite seasonings such as black pepper, garlic powder, onion powder or &#8220;poultry seasonings&#8221;<\/li>\n<li>1 TBSP of your favorite hot sauce<\/li>\n<li>1 TBSP of Italian salad dressing<\/li>\n<li>2 TBSP of curry powder or more to your liking (Selection and Mr Goudas Trinidad curry are good brands or use whatever brand you like)<\/li>\n<li>1 Tsp of Turmeric<\/li>\n<li>1-2 cups of Low Sodium Chicken Broth- I use Campbell&#8217;s No Salt Added<\/li>\n<li>Olive Oil or Canola Oil for cooking<\/li>\n<\/ul>\n<p>Directions:<\/p>\n<ul>\n<li>Take a paper towel and pull the skin off the chicken legs.<\/li>\n<li>Put the chicken in a bowl, add the juice of a lemon and cover with cool water-let it sit while you prepare the ingredients<\/li>\n<li>Chop the green onion, celery, ginger and garlic<\/li>\n<li>Gather the rest of your ingredients<\/li>\n<li>Mix the curry powder and turmeric in a small bowl with about 1\/2 cup of water<\/li>\n<li>Get a pot with a tight fitting lid.<\/li>\n<li>Add a small amount of olive oil<\/li>\n<li>Dump the lemony water off the chicken, rinse with cool water and drain. Remove any fatty bits<\/li>\n<li>Add your fresh seasonings and all the powdered seasonings and the\u00a0 salad dressing<\/li>\n<li>Add your curry-turmeric water<\/li>\n<li>Mix and let marinate a few hours or overnight. Turn the chicken over at some point for all pieces to get coated.<\/li>\n<li>Set your chicken out on the counter to warm up a bit- about 1\/2 an hour on the counter- you don&#8217;t want to cook it straight from the fridge or the meat will shrink<\/li>\n<li>Heat your pot on medium<\/li>\n<li>Add enough oil- about 2 tablespoons<\/li>\n<li>Use a slotted spoon and add the seasoned chicken-don&#8217;t let it overlap- leave the seasoned water in the marinade bowl.<\/li>\n<li>Cover<\/li>\n<li>Let cook about 10 minutes<\/li>\n<li>Turn the chicken over- I use tongs<\/li>\n<li>Cover<\/li>\n<li>Let cook about 10 minutes<\/li>\n<li>Add your marinade, add enough Low Sodium broth to go at least 1\/2 way up the chicken because you don&#8217;t want it to stick- but you&#8217;re not making soup so don&#8217;t cover the chicken<\/li>\n<li>Cover &amp; turn the stove on simmer\/low\/2 etc<\/li>\n<li>Let cook for about 20 minutes<\/li>\n<li>You know it&#8217;s cooking when the blood starts seeping through the bone<\/li>\n<li>Turn the chicken over<\/li>\n<li>At this point taste the sauce\/gravy and adjust the flavour by either adding a bit of water, or more broth or seasoning. The chicken is cooked when the meat starts pulling away from the bone.<\/li>\n<\/ul>\n<p>Serve With:<\/p>\n<ul>\n<li>Cauliflower Rice<\/li>\n<li>Fauxtato Salad<\/li>\n<li>Plain cauliflower<\/li>\n<li>Roasted cabbage<\/li>\n<li>Coleslaw<\/li>\n<li>Hot Coleslaw: Add your coleslaw at the end of the cooking time, it&#8217;ll come out something like a curried version of Crackslaw.<\/li>\n<\/ul>\n<p>Credit:\u00a0 Candis Sutton<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1 pack of chicken legs (I buy Prime brand- normally 7 in a pack) 2 Tbsp lemon juice or the juice of 1\/2 a fresh lemon 3 cloves of garlic 1 stalk of celery fresh ginger 2 green onions (Phase 1) or 1\/2 a small onion LA Grille No Salt Vegetable Seasoning Your favorite [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13,6],"tags":[],"class_list":["post-527","post","type-post","status-publish","format-standard","hentry","category-phase-1","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/527","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=527"}],"version-history":[{"count":1,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/527\/revisions"}],"predecessor-version":[{"id":528,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/527\/revisions\/528"}],"wp:attachment":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=527"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=527"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=527"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}