Week-nights it can be difficult to motivate me to cook for just the two of us – especially when I never know exactly when my husband will be home from work. This comforting recipe from The Thousand Recipe Chinese Cookbook by Gloria Bley Miller is a wonderful choice. The recipe doesn’t require a million ingredients, is not expensive and can be made ahead and reheated. This cookbook dates from before ethnic cooking was so widely popular and is a wonderful Chinese cookbook primer. It’s recipes are very flexible and surely everyone can find things they would enjoy. I have adapted this recipe, but the inspiration is definitely from GB Miller. If you are feeling particularly stressed for time, buy pre-chopped garlic and ginger root. My chicken will be served with some fresh, bright green sugar snap peas that I have quickly stir-fried with a little salt, garlic and sugar and a splash of sesame oil before dishing out.
Braised Curried Chicken with Star Anise
Yield: 4-6 servings
6 chicken drumsticks, skin removed
4 chicken thighs, skin removed and cut in half
2 medium onions, chopped
1 Tablespoon finely chopped garlic
1 Tablespoon, finely grated or chopped fresh ginger root
4 Tablespoons vegetable oil, divided (I used Canola oil)
1 Tablespoon all-purpose flour
2 Tablespoons curry powder (If you want it spicy, use “hot” curry powder)
1 Tablespoon granulated sugar
2 Tablespoons soy sauce
2 cups chicken stock (I always try to use unsalted stock)
1/2 teaspoon Kosher salt
4 cloves of star anise
1 pound potatoes, peeled and cut into large dice (I used red baby bliss but Yukon Gold would also be good)
- Heat 2 Tablespoons of the oil in a Dutch oven and stir-fry the onions until they soften. Then add the garlic and stiry-fry for a bout 3 more minutes.
- Add the additional 2 Tablespoons of oil, ginger, flour and curry powder and stir through to blend well over a low heat.
- Turn the heat up to medium-high and add the chicken. Stir through, turning the chicken to coat.
- Add the sugar, soy sauce, salt and star anise. Bring to a boil, then reduce the heat to a simmer, cover and cook for 30 minutes. Then add the potatoes and cook for about 30 more minutes or until the potatoes are tender and the chicken is cooked through
- If making ahead, about 35 minutes before serving, gently bring the dish to a simmer and warm through.