Another Take on Spicy Chicken Curry

We love a good chicken curry and we tend to try various styles at different times. This particular version is pretty simple and you can make it very spicy or tone the heat down for a milder version. We chose to go ahead and leave in the heat, but we would forewarn you that it did pack a bit of a punch. It was very flavorful and would certainly work with shrimp or fish as well. We also chose to use a couple of types of peppers, but it can certainly be made using a single pepper. This recipe serves two, but it can easily be increased for a larger group. Our original version of chicken curry used cream to help cool it down, which could be done for this dish as well.

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Peppers and Spices

INGREDIENTS

  •  2 Skinless and Boneless Chicken Breasts – cut into 1 inch cubes
  •  1 Medium White Onion – thinly sliced
  •  2 Garlic Cloves – chopped
  •  1 tsp Fresh Ginger – peeled and grated
  •  1/4 tsp Ground Cinnamon
  •  1/2 tsp Ground Turmeric
  •  1/2 tsp Ground Cumin
  •  1/4 tsp Garam Masala
  •  1 Serano Pepper – chopped (deseeded for less heat)
  •  1 Fresno Pepper – chopped (deseeded for less heat)
  •  2 tsp Tomato Purée
  •  2 tsp Lemon Juice
  •  2 tbsp Vegetable Oil
  •  Salt and Pepper to taste
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Simmering Chicken

INSTRUCTIONS

Heat the oil in a large skillet over medium heat. Add the onion and sauté until lightly browned. While the onion is cooking, add the garlic, ginger, cinnamon, cumin, turmeric, garam masala, peppers, and 1/4 cup cold water to a blender and pulse until it forms a smooth paste. Remove the onions from the skillet and add the chicken, seasoning with salt and pepper. Cook the chicken until fully done and the sides are browned, about 6 to 8 minutes. Add the paste, tomato purée, and onions to the chicken. Rinse the blender with 3/4 cup of boiling water and stir it into the skillet to create a sauce. Simmer for about 7 minutes to completely coat the chicken and heat the sauce. Add the lemon juice and serve over a bed of rice or fried potatoes.

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Blending the Ingredients
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Sautéed Onions
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Browning the Chicken
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Spicy Chicken Curry

 

Marinated Chicken with a Tequila-Lime Sauce

Marinating chicken thighs with tequila and lime juice creates a very tender chicken and has the taste of Mexico.  Chicken thighs are an economical choice that provides great flavor and stays moist when grilled, but it works well with chicken breasts as well.  We’ve also used this recipe on pork tenderloin as well, since it is very versatile and definitely quite tasty.  The key is letting the chicken marinate overnight and letting the chicken soak up all of the flavor.  Jalapeño corn bread is a great accompaniment or a corn salad goes really nice as well.  We hope that you enjoy it.

Tequila Lime Chicken
Tequila Lime Chicken

Ingredients

  • 1/2 cup Tequila (silver or gold)
  • 3/4 cup Lime Juice – fresh squeezed
  • 1/3 cup Orange Juice – fresh squeezed
  • 3/4 tbsp Chili Powder
  • 3/4 tbsp Jalapeño Pepper – freshly minced (seeded if you prefer less heat)
  • 3/4 tbsp Garlic – freshly minced (about 2 cloves)
  • 1 1/2 tsp Kosher Salt
  • 3/4 tsp Ground Black Pepper
  • 4 Chicken Thighs – skin on
Fresh Fruit
Fresh Fruit
Tequila
Tequila

Instructions

In a large bowl or measuring cup, combine the tequila, lime juice, orange juice, chili powder, garlic, jalapeño pepper, salt, and black pepper.  Whisk the ingredients together.  Place the chicken thighs into a shallow pan or baking dish.  Pour the marinade over the chicken so that it covers the chicken thighs.  Cover and place in a refrigerator overnight (turning the chicken thighs over occasionally).  Heat a grill pan or grill to medium-high heat.  Remove the chicken from the marinade and grill the chicken thighs, skin side down, until golden brown, approximately 10 – 15 minutes.  Flip the thighs, reduce the heat to medium, and continue to grill until cooked through, approximately 10 – 15 minutes.  Remove from the heat and let rest at least 5 minutes before serving.

Fresh Squeezed Juice is Key
Fresh Squeezed Juice is Key
Mince Garlic and Jalapeño Pepper
Mince Garlic and Jalapeño Pepper
Add Tequila
Add Tequila
Pour Marinade Over Chicken
Pour Marinade Over Chicken
Marinate Chicken Overnight
Marinate Chicken Overnight
Grill Chicken
Grill the Chicken

Enjoying Food and Beer at the Denver BBQ Festival

We spent the weekend in Denver where we went to the 2nd annual Denver BBQ Festival. With 11 different pit masters, live music, cooking demonstrations, beer and drinks, as well as games for the family, it was definitely a fun time. Entrance is free and you can purchase items that you want or you can purchase a VIP pass that allows you to eat and drink all that you want. We chose to get the VIP pass so that we could try as many different barbeque options as possible. There were pit masters from all over the country including Kansas City, St. Louis, New York, Nashville, Texas, and Colorado.

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Leg of Lamb with Peppers
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Food Being Prepped
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Cooking Demonstration
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Tender Ribs and Baked Beans
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Pulled Pork and a Loaded Potato Salad

If you are a fan of barbecued food, this event is certainly for you. With choices that include leg of lamb, ribs, chicken, brisket, pork belly, whole hog, pork chops, and lamb ribs, there are options for every type of food lover. It wasn’t just about the meat, though, as there were side dishes that include baked beans, potato salad, carrot and raisin salad, bloody Mary salad, and, of course, coleslaw. To be clear, although we tasted just about everything that there was, we certainly did not sit down and eat full portions from each of the food stations. Even with just tasting small samples from each of the pit masters, we still had more than enough food to make us full.

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Different Bands Throughout the Day
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Tender Beef Brisket
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Serving the Large Crowds
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Mini-Taco
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Chicken Wing and Coleslaw

We think that beer pairs really well with barbeque, but there were many options available to drink. From mixed drinks made with Jack Daniel’s whiskey and Tito’s vodka to make margaritas, as well as non-alcoholic drinks, no one was going thirsty. It was a hot day, so an ice-cold beer certainly hit the spot and we chose to have a Colorado Lager from Odell’s Brewery. The festival took place in the parking lot of Mile High Stadium and it was certainly a very popular event.

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Ice-Cold Beer
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Sausage and Brisket
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Getting the Food Out
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Looking Out Over the Festival
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Ribs with a Dry Rub and a Sauce

It is hard to choose a favorite with all of the different dishes that we tried, but there was a beef brisket from Pappy’s Smokehouse that was so tender that it fell apart. The leg of lamb from Sugar Fire Smokehouse was also wonderful. The pork belly from Joe’s KC BBQ was one of the first things that we tasted and also one of our favorites. And finally, the ribs from Peg Leg Porker BBQ were definitely worth eating again and again. That doesn’t mean that we didn’t enjoy everything that we tried, including those from Salt Lick BBQ, GQue BBQ, The Shed, Ubon’s BBQ, Memphis BBQ, and Jean-Paul Bougeois.

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Lamb Ribs and Carrots and Raisins
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People Lining Up
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Chicken and Bloody Mary Salad
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Salmon, Slaw, and Guacamole
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Pork Belly and Pork Rinds

We will definitely put this on our calendar for next year. There isn’t a better way to spend a summer afternoon than eating delicious barbeque, drinking a beer, listening to music, and getting grilling advice from the experts. The Denver BBQ Festival is certainly an event that is fun for the whole family.