Best Red Cabbage Chicken Curry Recipes

OKTOBERFEST CHICKEN AND RED CABBAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large oven-safe or cast-iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When cool, crumble bacon; leave bacon drippings in the skillet.
• Whisk flour, kosher salt, and smoked paprika together in a bowl. Coat chicken thighs in the seasoned flour and brown on both sides in the hot bacon fat over medium heat, about 5 minutes per side; transfer chicken to a plate. Drain bacon grease except for 1 tablespoon; cook and stir onion and apple until onion is translucent and apple is softened, about 5 minutes. Stir red cabbage and bacon into onion-apple mixture, sprinkle with a pinch of kosher salt, and cook, stirring often, until cabbage is softened, 5 to 8 minutes.
• Pour red wine vinegar and red wine into skillet. Stir in brown sugar and cinnamon and bring cabbage mixture to a boil; cook until sauce is reduced by half, stirring often, about 10 minutes. Arrange chicken thighs on top of cabbage in the skillet.
• Bake in the preheated oven until cabbage is tender and chicken is cooked through, about 40 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

RED CABBAGE CURRY

Steps:

• Steam potatoes until tender, set aside.
• Saute onions in oil until translucent.
• Add caraway and curry powder to onions, adding enough water to make a paste.
• Add potatoes, cabbage and carrots and about one half cup of water or stock.
• Cook until cabbage and carrots are just tender.
• Serve hot on bed of brown, basmati or jasmine rice.

PATRICK'S MIDNITE CURRIED CHICKEN-CABBAGE

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.