Curried Chicken

From The City Tavern Cookbook: Recipes from the Birthplace of American Cuisine
© 2009 by Walter Staib

In the eighteenth century, this stew would have been made with goat or mutton, because young chickens were rarely sacrificed. As with all dishes, be sure to use only fresh garlic. To my taste, jarred chopped garlic lacks the flavor of the real thing. Serve this dish with almond rice pilaf and mango chutney.

Overnight preparation recommended

Serves 8

  • 1 ¾ pound chicken, cut into 16 pieces
  • 1 large carrot, thinly sliced
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • ½ cup curry powder
  • 3 bay leaves
  • 1 large sprig fresh thyme
  • 1/8 teaspoon cayenne
  • 4 cups (32 ounces) white wine
  • 4 tablespoons unsalted butter
  • 3 medium white onions, chopped
  • 3 garlic cloves, chopped
  • 1 cup heavy cream
  • Salt and freshly ground black pepper
  • Fresh parsley, chopped, for garnish
  1. To marinate the chicken, in a large bowl or casserole dish, combine the chicken pieces, carrot, onion, garlic, and curry powder.
  2. Pour the wine over the mixture. Cover with plastic wrap and marinate in the refrigerator, stirring occasionally, at least 6 hours or overnight.
  3. To prepare the stew, remove the chicken cubes from the marinade, reserving the marinade. Pat the chicken dry with paper towels.
  4. In a large Dutch oven, sauté the chicken in the butter over high heat for 8 to 10 minutes, until the chicken is brown and juices are reduced.
  5. Reduce the heat to medium and add the onions and garlic. Cook, stirring frequently, about 10 minutes, until the onions are translucent.
  6. Add the reserved marinade and bring the mixture to a boil over high heat. Reduce the heat to low. Cover and cook, stirring frequently, for 1 ½  to 2 hours, until the chicken no longer appears pink.
  7. Add the cream to thicken the sauce and let simmer 5 minutes.
  8. Before serving, discard the bay leaves and sprig of thyme. Season with salt and pepper to taste.
  9. Serve in a large serving bowl or deep platter. Garnish with the chopped parsley.