Planning a gathering for the Super Bowl? This recipe is not only quick to prepare, but is also a spicy kick-off for chilly February. Starting with a whole, cooked rotisserie chicken shortens preparation time, and adding Kerala Curry Hot Curry Powder shortens the cooking time even further. Fortunately, for me, Santa had slipped a bottle into my Christmas stocking. This is a spicy South Indian curry mix of all natural red chili peppers, coriander, garam marsala, onion, garlic, turmeric, ginger, mustard seeds, black pepper, and a Kerala curry spice blend. The mixture contains no added salt, no gluten, MSG, artificial flavors, color or fillers. Best of all, the curry powder is manufactured regionally, in my area of Pittsboro, NC (www.keralacurry.com). This company not only carries a line of sauces and chutneys, but frozen and fresh meals as well.
The label on the curry powder includes a recipe, but unfortunately, I didn’t take time to read it before culling what I could from the fridge. Missing from my recipe is a ½ cup recommended coconut milk (I used yogurt instead), and raw ginger, which would be a tasty addition.
Ingredients (adjust for the size of your crowd-this recipe serves 6):
1 cooked, rotisserie chicken
Either: 1-2 cans of diced tomatoes; 1 cup chopped tomato plus 1 cup hot water; or 2 cups Bloody Mary mixer
I cup of plain yogurt
1 onion, chopped
3 cloves garlic, chopped
2 carrots, chopped
2 Tbsp. chopped cilantro, if you have it
Butter for sautéing, or better yet: 2 Tbsp. chicken broth
¼ cup or less of olive oil for the collards
Cook brown rice separately in a rice cooker. As the rice cooks, sauté the garlic, onion, and carrots in butter or chicken broth in a large skillet. Next, stir in a cup of plain yogurt (I used Stoneyfield Organic, Plain with Cream Top), and again I stirred in 2 cups of the same Sting Ray Bloody Mary mixer I recommended for Bloody Mary Beefstew:
http://www.associatedcontent.com/article/6173722/bloody_mary_beef_vegetable_soup.html?cat=22. You can also add canned tomatoes to the curry or fresh chopped tomatoes and add water. I carved the chicken away from the bone (average Whole Foods rotisserie weight, including bone is 2 ½ to 3 lbs), and added it to the sizzling vegetables and garlic. Since the Kerala recipe calls for 4 tablespoons per 2 pounds of chicken, I cut the curry powder amount in half. This amount of spice can be cut further for sensitive palates, as 2 tablespoons is strong and HOT. Next, I squeezed a quarter of a cut lemon over the mixture, and sprinkled the mixture with chopped cilantro.
Let this simmer for a few minutes while you steam enough chopped collards for six to 8 people for just a few minutes, and voila! Your menu is complete. If you cook enough rice for second helpings, the rice stays warm in the rice cooker. Don’t forget to drizzle the collards with a little anti-inflammatory olive oil.
This dish topped with any one or all of the condiments below in tiny bowls with tiny spoons looks wonderful on a buffet, and the sweetness from the fruit helps offset heat from the curry.
Condiments in small bowls:
Dried cranberries or raisins
Sliced rum-soaked bananas
Sliced almonds, chopped walnuts or crushed peanuts
Chopped apples (sprinkled with lemon juice to prevent browning)
Plum chutney requires a slightly larger bowl (enough for a tablespoon per person).
While any chutney would add delight, the plum color is a nice visual contrast.
The usual Super Bowl beers fit this hot dish well, but for wine lovers I highly recommend the slight sweetness of Irvin-House Vineyards “Magnolia,” a white, semi-sweet muscadine wine from Charleston County, South Carolina.
May the best team win!