Tuesday, October 25, 2016

Recipes by Tom Jones: Curried Chicken, Rangoon-Style; Curried Leftover Chicken with Sauce

Tom Jones' Curried Chicken, Rangoon-Style

2 cleaned fryers, each weighing about 2 1/2 pounds each
1/4 tsp. ground saffron
1/4 tsp. ground ginger
1 tbsp. curry powder
2 tbsps. soy sauce
2 medium yellow onions, peeled and chopped
2 cloves garlic, pressed
3 tbsps. vegetable oil
1/2 tsp. dried ground red chili pepper (or tabasco sauce to taste)
1 tsp. ground cinnamon
2 large bay leaves
2 teaspoons salt
Freshly ground pepper to taste
2 cups chicken broth (canned or homemade)
About 1 1/2 cups water

Cut chicken into serving pieces. Rub with mixture of saffron, ginger, curry powder and soy sauce. Let stand about 20 minutes. Saute onion and garlic in vegetable oil until onion has softened. Remove onion, set aside. Add chili pepper and chicken parts, browning on all sides. Add cooked onion, cinnamon, bay leaves, salt and pepper to taste, with chicken broth and enough water to cover chicken. Cover, cook over low heat until chicken is tender (about 1 hour). Remove chicken to heated platter. Cook sauce to reduce volume one half. Spoon sauce over chicken and cooked long grained rice. Serves 6-8.

Tom Jones' Curried Leftover Chicken with Sauce

1 cup chopped yellow onion
1 small clove garlic, minced
3 tbsps. butter (or oleomargarine)
2 tbsps. curry powder
1 heaping tsp. ground ginger
Dash of Tabasco sauce
Salt and pepper to taste
1 tbsp. flour
2 cups chicken stock
3 cups cooked boneless chicken, cut in bite-size pieces

Saute onion and garlic in butter until onion is golden. Blend in curry powder, ginger, Tabasco, salt and pepper to taste. Cook over low heat several minutes, stirring. Gradually add chicken broth, stirring to blend. Cook over medium heat until sauce is thick. Correct seasonings. Add chicken, heat to serve over rice. Serves 4.

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