Chicken Curry with Rhubarb Chutney

Lindsay and I have spent five weeks learning the ins and outs of cooking in the Hotel acora (uncapitalized, in solidarity with Chris, Eeva, and all other residents).  There's a surprising variety of food that can be cooked in a closet.  Today we present to you: Chicken Curry a la acora mit Rhubarb Chutney.  Ingredients were purchased at Hit Markt and the bio (organic) farmers market next to Munsterplatz.  Spices brought from USA and ground by hand with discount mortar and pestle.  They're also available at the Turkish/Arab market next to Hit Markt in Tannenbusch Center.  We thank the internet for the recipes.

http://www.epicurious.com/recipes/food/views/Rhubarb-Chutney-107941
http://www.yummly.com/recipe/external/Tom_s-Trinidadian-Chicken-Curry-The-Pioneer-Woman-45677

Rhubarb Chutney 

·  1 cup plus 2 tablespoons sugar

·  1/2 cup red wine vinegar (we substituted rice wine vinegar)

·  1 1/2 cinnamon sticks

·  1 1/2 tablespoons minced fresh ginger

·  1 1/2 teaspoons grated orange peel (we substituted lemon peel)

Rhubarb Chutney

·  1/2 teaspoon ground cardamom

·  4 1/2 cups coarsely chopped rhubarb (from 1 3/4 pounds rhubarb)

·  3/4 cup dried currants (we substituted dried apricots)

·  4 green onions, chopped

We halved this recipe.  Stir first 6 ingredients in heavy large saucepan over medium heat until sugar dissolves and mixture boils. Add rhubarb, currants (or apricots), and green onions; bring to boil. 

Reduce heat and simmer until rhubarb is tender but not falling apart, about 4 minutes. Cool to room temperature. Discard cinnamon.  Cover and refrigerate chutney until cold, at least 1 hour. (Can be made up to 2 days ahead. Keep refrigerated.) Bring to room temperature before serving.

(Trinidadian) Chicken Curry

• 4 pounds chicken, rinsed, skin and fat removed
• 2 teaspoons salt
• Cracked black pepper
• 1 teaspoon yellow mustard
• 1 whole medium onion, halved
• 1 whole tomato, quartered
• 8 cloves garlic
• 8 sprigs cilantro
• 2 tablespoons curry powder (grind your own or just buy a pre-made mix)
• 2 teaspoons turmeric
• 4 tablespoons vegetable oil
• 1 jalapeno pepper (we used the spicy green ones from the Arab/Turkish market in Tannenbusch Center)

We halved this recipe.  Place chicken in a bowl. Sprinkle with salt and add mustard.

In a food processor (we chopped by hand, the Tannenbusch/acora way), blend half the onion, tomato, cilantro, garlic, hot peppers, and black pepper.  Add mixture to the bowl. Stir the whole mixture together so that the chicken is totally coated in the seasoning ingredients. Allow chicken to marinate for at least two hours.

After chicken has marinated, make the curry slurry: Add curry powder and turmeric to a bowl. Pour in 3/4 cup water and stir until dissolved.

In a large skillet, heat the vegetable oil over medium-low heat. Pour in the curry slurry and cook for a few minutes, stirring constantly. Curry slurry will deepen in color. If the mixture becomes too dry during cooking, add a little water (we didn't need it).

When the curry slurry has become a thick paste (ours never became a thick paste, but we went ahead anyway), chop the other half of the onion and add it in. Allow the onions to soften, then add in the chicken. Stir to coat the chicken, then cook, half covered, for five minutes. 

Turn the chicken, then add in 1-2 cups of water. Shake the pan and allow the chicken to cook until done, stirring every five minutes. Cook for about 15-20 minutes.

At the end, be sure to taste and adjust salt and pepper. Serve chicken over rice; spoon sauce over the top.