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Old 01-12-2019, 12:46 PM   #1
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Jan 12 2019 - National curried chicken day

https://nationaldaycalendar.com/nati...ay-january-12/

I just ate the last helping if the Thai curry I made a few nights ago, but I told the person that informed me of this day, that the leftovers don't count, so I'll have to make another batch now. lol

Anybody else know about this day (I didn't, until told today), or celebrating it by cooking something? I'll probably make a vindaloo variety this time.

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Old 01-12-2019, 01:51 PM   #2
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I was not aware of it.
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Old 01-12-2019, 02:08 PM   #3
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I'm doing a first time attempt at southern Country Captain Chicken. The various classic recipes sound good and I'll be using the required curry powder so it sounds like it qualifies for the new to me "holiday" with an American twist.
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Old 01-12-2019, 02:53 PM   #4
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Quote:
Originally Posted by Kayelle View Post
I'm doing a first time attempt at southern Country Captain Chicken. The various classic recipes sound good and I'll be using the required curry powder so it sounds like it qualifies for the new to me "holiday" with an American twist.
Which recipe are you using? I've made this one from Rachael Ray - it was really good.

https://www.foodnetwork.com/recipes/...recipe-2013490
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Old 01-12-2019, 03:20 PM   #5
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Originally Posted by GotGarlic View Post
Which recipe are you using? I've made this one from Rachael Ray - it was really good.

https://www.foodnetwork.com/recipes/...recipe-2013490

As usual, after looking at many recipes I'll be doing a combo. Hers looks like a good one too. I like her idea of both white and wild rice.
I really like this website for regional recipes like this..
https://whatscookingamerica.net/Poul...ainChicken.htm
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Old 01-12-2019, 04:19 PM   #6
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Originally Posted by Kayelle View Post
As usual, after looking at many recipes I'll be doing a combo. Hers looks like a good one too. I like her idea of both white and wild rice.
I really like this website for regional recipes like this..
https://whatscookingamerica.net/Poul...ainChicken.htm
I like that site, too. I also like that Rachael Ray uses an extra bell pepper - that makes it more of a one-pot meal.
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Old 01-12-2019, 04:22 PM   #7
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I had butter chicken yesterday, I must have known. When you guys say curry powder, is that store bought or roasted and ground spices that I make from scratch.

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Old 01-12-2019, 05:04 PM   #8
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Here's the Vindaloo curry powder that I make. This makes close to 1 1/2 cups, so it can be cut in half.

8 dried Thai peppers, or Indian, Chinese, de árbol, etc., broken up
3/4 c Indian coriander seed
1/4 c cumin seed
2 tb black cumin seed
2 tb black peppercorns
1 tb fenugreek seeds
2 tsp black mustard seed
8 whole cloves
1" piece cassia, broken up
1 large or 2 small black cardamom pods, crushed and broken up
1 tsp ground turmeric

Preheat toasting pan over med-high heat; add all spices except for the turmeric, and toss for 1-1 1/2 minutes, or until toasted, with a wisp of smoke starting to show in the pan. Pour into a broad bowl to cool. Grind to a fine powder, in several batches, if necessary, then mix in the turmeric.
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Old 01-12-2019, 05:38 PM   #9
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It's 18 F outside with a 15 mph wind, so outside grilling is not really practical. Tonight's dinner will be cheeseburgers on the griddler, oven fries. The griddler is not as good as the gas Weber, but it will have to do for nights like tonight.
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Old 01-12-2019, 06:08 PM   #10
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Quote:
Originally Posted by pepperhead212 View Post
Here's the Vindaloo curry powder that I make. This makes close to 1 1/2 cups, so it can be cut in half.

8 dried Thai peppers, or Indian, Chinese, de árbol, etc., broken up
3/4 c Indian coriander seed
1/4 c cumin seed
2 tb black cumin seed
2 tb black peppercorns
1 tb fenugreek seeds
2 tsp black mustard seed
8 whole cloves
1" piece cassia, broken up
1 large or 2 small black cardamom pods, crushed and broken up
1 tsp ground turmeric

Preheat toasting pan over med-high heat; add all spices except for the turmeric, and toss for 1-1 1/2 minutes, or until toasted, with a wisp of smoke starting to show in the pan. Pour into a broad bowl to cool. Grind to a fine powder, in several batches, if necessary, then mix in the turmeric.
Lots of stuff I use too, I know you like heat. No fennel seeds, I also use brown and green cardamom seeds. The smell are amazing when roasting.

Russ
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