Lazy Gravy

As a born Jamerican, it pleases me to no end that The Kid’s current favorite dinner is rice and beans with curry chicken gravy. He’s not a big fan of chicken, but he’ll eat a few pieces if it’s in there. Since the gravy is all he’s really interested in from the chicken, it has to be substantial.  There is also The Hubs to consider since he does not like thin gravy at all.  Ironically I was talking to someone the same night I made this about gluten free diets and some people’s ideas that gluten free food can’t be delicious.  My gravy doesn’t have any flour to thicken it and both the Hubs and The Kid love it (and so do I).  The other reason I call it lazy is that I don’t have to go digging around the freezer to find the chicken stock to give the gravy some liquid.  It looks way too simple, but it’s always a hit.  Thanks to the absence of flour, you also won’t run into the lumpy gravy problem some people have.

So, since we’re talking about curry chicken, I have one huge pet peeve with some curry recipes that I’ve tasted.  If not done right, curry can taste awful.  In long slow cooking dishes, it tends to work out pretty well.  For quick recipes, it’s not usually the case.  If you’re making a quick cooking curry dish, please toast the curry in a dry pan before you add it to the dish.   This will take some of the sharp edge off the curry and give it a more earthy and less gamey taste.  Seriously, it’s one small step and it makes a huge difference.

 

Curry Chicken with Lazy Gravy

1/3 – 1/2 cup curry powder
4 garlic cloves (more or less to taste)
2 large Spanish Onions, cut in large chunks
up to 1 cup of any veggies in the fridge (ex. carrots, red pepper, tomatoes, celery), cut in large chunks (optional)
2 tablespoons olive oil
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1/2 cup Marinara Sauce or 3oz tomato paste
salt and pepper to taste

 

In a (large) dry medium hot pan (with a large base and preferably one that has a cover or you have a cover that would fit it), add the curry powder.  Leave it alone until it starts to become fragrant and smoke a little. Move it around the pan to make sure it all gets heated up, then put it aside in a bowl until you are ready for it.  Sprinkle the salt and pepper on your chicken.  (If this is your preference, you can coat the chicken with the curry mixture like you would flour.  Since this was my lazy cooking day I didn’t bother.) Add the olive oil to the hot pan and add the chicken skin side down.  Check the time on the stove clock.  Turn on your food processor, and drop the garlic cloves in while it’s running.  When all of the garlic cloves have been minced, turn off the  food processor, add the onions and any veggies your are adding and turn it back on.   Puree the onion mixture.  If it’s been around 3-4 minutes, check the chicken (if you forgot to add salt and pepper to the bottom side of the chicken, you can add it now) then flip it over.  Give the chicken a minute, then add the curry to the oil around it.  Add the pureed onion mixture and mix the curry+oil into the onions.  Add the marinara sauce/tomato paste and mix it together until it all looks like one sauce.  Cover the pan and let the chicken simmer for about 5 minutes then turn the heat down to low.  The chicken needs to just cook in the juices slowly.  I generally just let this heat through for about 20 minutes.  After 20 minutes, turn the heat back up to medium then take off the lid.  The chicken should be moist and cooked through, but check it by sticking a fork in one of the thighs and looking at the juice running out of it.  It should be clear.  Taste the sauce to see if it needs more seasoning.  Adjust to your taste buds and serve.

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  • Debra says:

    Mo,

    Always lovely to hear from you. Tomatoes is on my allergy list and this recipe sounds amazing do you think that if I pureed roasted red peppers with the onion mixture that I could still make a gravy that’s simple and delicious or am I pressing my luck with the substitutions?

    • Monique says:

      Deb,

      Roasted red peppers would be a fantastic substitution. Depending on how chunky you want the sauce to be, I would puree them in the food processor after you take out the veggies so the texture is closer to the tomato sauce.

      BTW, this is funny since I made a roasted red pepper and tomato sauce last weekend that I want to try it in this. Let me know how you like it.

  • Debra says:

    MO! OMG… you are so special to me LOL modified of course but outstanding. I loved it, thanks.

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