8 chicken thighs, skinned and halved
2 lbs. cubed lean pork
2 tsp. salt
1/4 cup margarine
2 large onion, thinly sliced
6 cloves garlic, minced
4 cups boiling chicken broth
1/4 cup tomato paste
1/4 cup curry powder
2 tsp. ground coriander
2 tsp. ground cumin
1/2 cup sour cream
6 cups hot cooked brown rice
First, lay out the chicken pieces on several sheets of waxed paper on the countertop. Then lightly sprinkle them with 1 teaspoon of salt and pierce them a couple of times with a testing fork. When the entire batch has been done, place it into a shallow baking pan, cover it loosely with plastic wrap, and chill it in the refrigerator for about 15 minutes.
Now spread out the cubed pork on the waxed paper and sprinkle it with the remaining teaspoon of salt. Then take your hands and toss it around a couple of time to evenly distribute the seasoning, place it into a shallow pan, and chill it along with the chicken.
In the meantime, melt the margarine in a skillet over medium heat (you can use butter if you prefer). Then drop in the onions and saute' them for about 8 to 10 minutes or until they begin to caramelize (turn slightly brown). When they reach a rich golden color, remove them from the skillet with a slotted spoon and place them into a mixing bowl-but leave the pan drippings in the skillet! And bring them right back up to a medium heat. Because now it is time to do the chicken and pork.
First do the chicken! Put it in the pan and cook the pieces about 8 minutes or so on each side until they beautifully brown. Then, when you got the pan drippings really hot, drop in the pork cubes and cook them for about another 5 minutes until they begin to brown. When both meats have been thoroughly seared, stir the onion back into the pot, along with the garlic, the tomato paste, the boiling chicken stock, the curry powder, the coriander, and the cumin.. Note that it's important to take the time to completely stir these ingredients into the mixture to the point of them being uniformly blended. It's the secret to getting that unique 'curry flavor' into the meats!
All that's left now is to cover the pan, reduce the heat to low, and simmer the mixture for about 30 minutes or until the chicken and pork cubes are tender. Then just before you're ready to eat, gently stir the sour cream into the curry sauce...but leave the pan on the fire only until everything is just heated! Under no circumstances should you allow the curry to come to a boil!
1.The dish is best served hot over a steaming bowl of brown rice, accompanied by a plate of chilled, sliced Creole tomatoes dressed only with a light olive oil vinaigrette. It ain't etouffee, sahib, but guaranteed you're gonna like it!
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