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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (191g) Recipe makes 12 servings |
||
| Calories 229 | ||
| Calories from Fat 42 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.7g | 7% | |
| Saturated Fat 1.2g | 6% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.1g | ||
| Cholesterol 106mg | 35% | |
| Sodium 317mg | 13% | |
| Potassium 613mg | 17% | |
| Total Carbohydrate 12.9g | 4% | |
| Dietary Fiber 5.0g | 20% | |
| Sugars 0.2g | ||
| Protein 34.5g | 69% | |
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Kuure-ed Chicken (A Yooper-Inspired Recipe)
By: Mirj
Oct 10, 2003
A lot of you don't know it, but Yooper and I are diet buddies. We were chatting on the phone one Friday morning and he told me how he admired my talent of just "coming up" with a recipe off the top of my head. That morning, with Yoop's words echoing in my head, I created this curried chicken recipe. And guess what, Yooper? It's legal for Somersizing. Non-Sommersizers can serve this with some Basmati rice. Mark, I return the compliment by naming this dish after you! Prep time includes marinating, but cook time does not include crockpot option.
SERVES 12
Ingredients
- 2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 8-12 cloves garlic (to taste)
- 2 tablespoons ground ginger
- 1 1/2 teaspoons cayenne pepper
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 3/4 teaspoon ground cardamom
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 8 ounces vinegar
- 2 tablespoons peppercorns
- 6 bay leaves
Directions
1
Place the chicken pieces in a (large) Ziploc bag.2
Dump the next nine ingredients in your blender and give it a good whirl for about 30 seconds.3
Add the marinade to the bag.4
Remove the air from the bag and seal.5
Knead the bag to mix the meat and marinade.6
Ensure that all the meat is covered.7
Refrigerate for 18 to 24 hours.8
Place in a large pot over low heat.9
Add the whole peppercorns and the bay leaves.10
Simmer for at least 2 hours.11
This can also be done in the crock pot on high for 6 hours.
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Featured Reviews for This Recipe
From: FrenchBunny
On Mar 17, 2008
Very easy to make. Made it on the stove and the chicken was very moist and tender, I suppose from the overnight marinade. At first I thought it smelled too vinigery and it was throwing me off. But I simmered it for almost two hours and it did taste great. Not the kind of Curried chicken I am use to , but for sure a keeper.
From: ladypit
On Jan 27, 2008
The smell on this is amazing. I put it in my crockpot on low for 6 hours and it was too dry. I'd make it again but do it on the stove.
From: yooper
On Feb 4, 2004
Mirj-I'm truly honored that you named this dish after me, and I'm so glad you did because this tastes incredible! As I explained to you on the phone, I hadn't gotten around to making this because the curry powder available here is very generic and lacks a lot of flavor. A friend of mine made a trip to Milwaukee and I had her bring me back some graham marsala curry powder from a Middle Eastern grocery. Yowza! That stuff made this chicken sing! The curry powder with the other spices created a truly exotic flavor. I marinated in the spices for 18 hours and then used the crockpot method. The chicen was so tender it practically melted! I did go for broke and used some basmati rice to sop up the incredible sauce! I also steamed some eggplant which complimented this nicely! Thank you so much Mirj...not too many people can claim they have a recipe named after them!!!!
From: najwa
On Dec 30, 2003
I had my eye on this for a long time .. I made it today and it is excellent! I only marinated the chicken for 2 hours but the flavor was wonderful .. I added a bit of extra vinegar, and simmered until the liquid evaporated .. I love the fact that there is no extra fat in this recipe! I didn't know chicken could be so tender without added fat! I made shawarma with these and my husband loved it! thanks a lot Mirjam!
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