Rod’s Famous Chicken Curry

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Fine tuned over many years in the back of some of Toronto's best restaurants, Rodney's famous chicken curry is a kitchen-staff favourite. And with it's layers upon layers of rich flavour, it's easy to see why!

rodneys_chicken_curry1.jpgBy Rodney Bowers

Serves 4-6

5-6 cloves garlic
3 fresh, long Thai chilies
2 shallots, peeled and very coarsely chopped
2 bulbs lemongrass, smashed and coarsely chopped
1 large (1-in. diameter and 1/4 inch thick) piece fresh ginger root, peeled
4-5 toasted cardamom seeds, pods discarded
4-5 curry leaves
2 tsp turmeric powder
1 tsp coriander seeds
4 fresh tomatoes, chopped, or 1 large can of whole organic tomatoes
100 mL clarified butter or ghee
2 large onions, thinly sliced
1-1.5 kg bone-in chicken legs (skins removed)
200 mL chicken stock
200 mL coconut milk
2 tbsp soy sauce or 1 tsp fish sauce
1 tbsp organic honey
1 cinnamon stick
2 cups of fresh spinach
1 cup fresh blanched or frozen organic peas
100 mL Greek yogourt
4 tbsp chopped cilantro

  1. Chop garlic, Thai chilies, shallots, lemongrass, ginger, cardamom, curry leaves, turmeric and coriander seeds in a food processor. Add tomatoes, pulse to somewhat-fine consistency.
  2. Heat clarified butter in a large skillet or sauté pan over medium-high heat, then add puréed curry mixture. Cook for approximately 30 min on medium, until fragrant and caramelized.
  3. Add sliced onion and cook until onions are transparent and tender, about 5 min longer.
  4. Add chicken and sauté until slightly golden.
  5. Add stock, coconut milk, soy sauce, honey and cinnamon stick. Bring to a boil, stirring well. Reduce heat to medium-low and simmer, covered, stirring occasionally until chicken is tender (about 30-40 minutes). Remove cinnamon stick and discard.
  6. Remove chicken; set aside and keep warm. Add spinach and peas, simmer for 2 min.
  7. Stir in yogourt and cilantro and add chicken back in. Serve over rice with raita.
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