PATRICK'S MIDNITE CURRIED CHICKEN-CABBAGE

Patrick's Midnite Curried Chicken-Cabbage image

Want something different and delicious for supper? This one might just do it for your family if they like cabbage at all. This dish is NOT strong with curry and the spicy heat level is just noticeable. I have worked on developing this recipe for the past 5 years and I'm happily sold on the final result -- I could eat it every day. I made a special effort to give detailed instructions so that even new chefs can produce this dish. You could serve it nicely with a side of buttery mashed potatoes, maybe a little white gravy on them. Ultimately, I hope you love this semi-Asian dish as much as we do!

Provided by Bone Man

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 boneless skinless chicken breast halves, trimmed
1/4 cup all-purpose flour
2 chicken bouillon cubes, chicken-flavored
9 tablespoons tap water, hot, divided
1/2 medium white onion, roughly chopped
3/4 head cabbage, roughly chopped
1 medium tomatoes, roughly chopped
3 tablespoons canola oil
1 tablespoon butter
1 medium jalapeno pepper, whole
1 tablespoon tomato paste
1/2 teaspoon curry powder
1/8 teaspoon mustard seeds
1/4 teaspoon cumin powder
1/8 teaspoon white pepper
1/4 teaspoon seasoning salt

Steps:

In a small bowl, dissolve the bouillon cubes in 3 tablespoons of the hot tap water. Set aside.
Cut the chicken into chunks about one-inch in size. Wipe the pieces fairly dry with paper towels, roll them in the flour and set them aside on a plate. Allow them to sit for at least 10 minutes.
Blend together the following seasonings in a small bowl: curry powder, mustard seed, cumin powder, white pepper, and seasoned salt. Set aside.
Heat the oil and butter together in a large skillet over medium high heat. As soon as the oil is hot, drop in the jalapeno pepper and the chicken pieces. Then, sprinkle all the blended seasonings over the chicken. Fry the chicken pieces for a total of no more than 5 minutes, turning once, then remove the chicken (slightly browned) and the jalapeno pepper from the skillet and set aside on a plate.
Whisk the tomato paste into the skillet drippings and then pour in the 3 tablespoons of water with the bouillon dissolved in it to deglaze a bit. Allow this to simmer over the medium-high heat for about 2 minutes and then pour in the tomatoes and onions. Allow the tomatoes and onions to cook down for about three minutes and then add the remaining 6 tablespoons of hot tap water and stir. The sauce will taste salty at this point but the end product will be fine.
After the tomato-onion sauce has simmered for about 5 minutes, reduce the heat to low, dump in the chopped cabbage and gently stir, coating the cabbage with the red sauce. Then top with the semi-cooked chicken and the jalapeno pepper and gently stir again. Reduce heat to a simmer, cover and allow the cabbage to cook down for about 30 minutes, stirring once or twice, then remove from heat and allow the ingredients to sit covered for about 10 minutes.
Serve.

Nutrition Facts : Calories 275.5, Fat 14.9, SaturatedFat 2.9, Cholesterol 42.1, Sodium 496, Carbohydrate 19.7, Fiber 5.1, Sugar 8.5, Protein 17.9