Braised Melt in Your Mouth Curry Chicken Quarters with Rice & Beans and Cabbage

Here I was in the mood for curry.  I didn’t want cubed chicken but I wanted curry and chicken.  What to do what to do??  Then it hit me, I love chicken leg quarters (even better when it’s fall off the bone tender)!!  I wanted to do my curry sauce because well it’s just fabulous!!  I don’t make it spicy (although you can spice it up with some crushed red peppers) because it was also dinner for my kiddies.  At this point I knew how I was going to create my master piece curry chiken leg quarters.  But what to pair with???  What better to pair with curry than rice & beans and cabbage?  So it was on in the kitchen.  I can’t tell you how excited I become when I get  a recipe in my head, you can likely catch me singing in the kitchen as I cook.  My kids say Mommy that smells good and I get more excited doing a little twirl dance as I move from pot to pan LOL.  OK, enough about me and my kitchen dramatics, here is the recipe (although adding your own song and dance won’t hurt ~ smile)!!

Juicy Stovetop Melt in Your Mouth Curry Chicken Quarters with Rice & Beans and Cabbage

CURRY CHICKEN LEGS QUARTERS

INGREDIENTS:

4-5 Chicken Leg Quarters
2-4 tbsp. Butter
2-3 tbsp. granulated sugar
1 ½ cup heavy whipping cream
½ cup sherry cooking wine
4-6 tbsp. curry powder (I use Blue Mountain product)
Sea Salt (to taste)
Ground Pepper (to taste)
Granulated Garlic (to taste)
Dried Thyme (to taste)
Ground Ginger (to taste)
½ tbsp. corn starch

READY, SET GO:

1. Thoroughly wash the chicken quarters
2. In 11 – 12 in pan (that has a cover) heat butter on medium heat until melted
3. Season chicken with Sea Salt, Ground Pepper, Granulated Garlic & Dried Thyme
4. Add Chicken to pan with melted butter on medium heat and brown on both sides
5. Remove Chicken from pan but keep heat on medium
6. Add sugar and salt until sugar, stir until sugar melts/caramelizes
7. Slowly add heavy whipping cream and sherry cooking wine, curry powder, ground ginger, and corn starch and stir/whisk
8. Raise your heat to high and bring to a boil
9. Once at a boil, turn heat back down to medium and add chicken back to the pan with bottom down because we will not flip the chicken
10. Cover with lid and allow to cook on medium for 30 minutes (do not lift lid until 30 minutes is up)

Note: When plating the Chicken spoon curry sauce on top to maximize the flavor

RED BEANS & RICE

INGREDIENTS:

1 lb. can of red kidney beans
¼ cup cream of coconut (I use GOYA product)
1 cup rice – 2 cups water
2-3 tbsp. unsalted butter
Sea Salt (to taste)
Unsalted Butter (to taste after rice is cooked)

READY, SET, GO:

1. Open can of red kidney beans and drain juice
2. Add beans and cream of coconut to sauce pan (that has a cover)
3. Stir gently (as not to crush the red beans) and simmer on medium heat for 5 minutes
4. Add water, rice, sea salt, unsalted butter and stir gently
5. Cover and cook on medium heat for about 15 – 20 minutes or until liquid is absorbed and rice is cooked
6. After cooked, add a little more unsalted butter and sea salt to taste if you like

CABBAGE

INGREDIENTS:

1 Medium head of cabbage
3-4 tbsp. Extra Virgin Olive Oil
¼ cup chicken broth
Crushed Garlic – or mashed fresh garlic (to taste)
Onion Powder (to taste)
Sea Salt (to taste)
Ground Pepper (to taste)

READY, SET, GO:

1. Slice cabbage head into thin strips, clean and dry
2. Add extra virgin olive oil and butter to pan (that has a cover) on medium heat
3. Add cabbage, crushed garlic, chicken broth, onion powder, sea salt and ground pepper and stir
4. Cover and allow to cook on medium heat for about 15 minutes or until cabbage is soft but not mushy

ENJOY, SHARE AND LOVE THIS MEAL – MY FAMILY AND I DID!!