Shredded Chicken Curry

I've been requested to post this recipe by my Beautiful Daughter to be. While in Hawaii for a visit, she fell in love with my version of Chicken Curry. I was taught how to make this super easy dish by my dear friend Fusako who use to owned a restaurant in Anchorage Alaska called Momma O's. She use to serve this to her lunch crowd on Wednesdays. If you didn't get there earlier enough, you missed out. It was the best curry I had ever eaten.. It's one that's quick, and easy and can be made for large groups of people or can be froze into individual sized meals for times when your spent and don't want to cook but would like a decent meal.  I hope you'll love it as much as I do, Enjoy ♥ 

Shredded Chicken Curry 

Chel Marie's Style

Ingredients:

1 Whole Chicken, Roasted

1 Box of 3.5 oz Golden Curry Sauce Mix

Cooked Steamed Rice

2 1/2 Cups of Water for Curry Mixture. 
Additional Water for making the rice.

 

Normally I have purchased my already roasted chickens so I start putting together my rice first, it takes longer to cook than the chicken does.

I have a rice cooker so getting my rice started is easy. I add 6 rice-cooker cups of rice to the pan, I add enough water to go to the 7cups line, adding a little more water then rice. I like my rice fluffy and sticky.  My favorite brand of rice is Nishiki Medium Grained Rice Specially Selected. I've tried other brands but prefer  this one the best. Every one's tastes are different,  it all depends on what kind of rice you prefer, get what you like. 

If your making your rice the old fashioned way (on the stove), follow the directions on the package. You can also buy sticky rice from the freezer section, where you pop it into the microwave, ten minutes later, you have a perfect steaming bag of rice. But I like it steamed in a rice cooker. Either way, white rice works best with this meal, but if your adamant about brown rice, I'm sure it will do just fine.   

I like to make a large pot of rice so I have extras. You can use it in soups, eat it plane with some butter, salt and pepper or freeze some for later use. You'll have to adjust the amount of rice you cook with the number of people your feeding. More is better as Momma taught me, it can go into just about any dish, leftover, bread dough or  new rice dish creation. It has so many uses....use your imagination.

Now on to the chicken part of the meal:

1 Whole Roasted Chicken (You can either get one already roasted from your local grocery store, I prefer Costco's Roasted Chickens best. In today's economy, Costco's prices are best and normally can't be beat.) But if you have to roast one yourself, season it well with Lawry's Seasoning, about 3 Tablespoons full. Put 1 Tab. of seasoning inside your rinsed chicken, then sprinkle 2 Tab. along the top of the chicken. Put in Roaster, cover, bake chicken at 375 degrees for about an hour or until Chicken is nicely roasted and falling off the bone.

Let Chicken cool before de-boning. Remove the skin (feed to the dog...lol...Someones got to eat it.) Debone entire chicken being careful to remove any and all small bones. They say to use a small sharp knife to remove the chicken from the bones, I prefer my cleaned hands.

Once deboned I start shredding the chicken as I'm placing it into a deep skillet pan. I've tried to cook breasts of chicken and then cut in small bite sized pieces, but it doesn't turn out the way I like it. The chicken doesn't seem to shred correctly when cooked and cut in cubs.... I prefer my chicken to be completely shredded. You can use a fork for this process... but again, I prefer to use my cleaned hands.

Once completely shredded and in the pan, I add 2 1/2 cups of water.

Place lid on pan and bring chicken and water to a boil on a medium high heat. Once boiling, reduce heat, stir, cover and simmer for 12-15 minutes longer. Stirring occasionally. 

When the chicken timer goes off, I remove the lid to make sure the chicken is completely shredded and stringy, that's how I know it's done and tender. I then add 1 box of Golden Curry Medium Hot Sauce Mix. Again, I've tried several brands, several different spices, and I keep coming back to the Golden Curry. If you like a bit of heat, you can get the Hot or extra Hot mix, the medium hot has a slight bite to it, but I've been told I'm a wuss when it comes to spices and heat in the kitchen.

Break apart the bar as shown in the picture below. Stir until the bar is completely melted into your chicken. Once melted, I recover the chicken and turn the heat all the way down as low as it will go just to keep the Curried Chicken hot until you want to eat or when the rice is done. I normally cook it another 10-20 minutes to blend the curry sauce with the chicken to get a better flavor. Remember to stir so not to burn or get too over heated.

Once your rice is done, and your ready to eat turn the flame off the chicken. You don't want to forget that it's on and still cooking (spoken from experience...lol). I serve the shredded chicken mix over a scoop of rice. You can add the rice to your chicken mixture, but I prefer to keep it separate. Some like more rice then others and vice versa.

I love to make this meal for family get-togethers, pot lucks, dinner parties, etc. I normally double the recipe so I have extras to freeze. It makes for a quick easy lunch that you can pop in the microwave, or heat in the oven.

 I like the 3 cup Pyrex storage containers. It's large enough for one large serving or two small servings depending on who's eating it...me or my boys. I can get two meals out of each container. That's ten meals, on top of dinner for 4 when you double the recipe. That's a whole lotta bang for your buck, every penny pinched today is helpful.

♥ ~Enjoy~♥