Last night's WONDERFUL house concert by Adam and Chris Carroll was preceded by a great potluck. You guys brought it...on a Friday night no less! Thanks to all. I had made curried oven fried chicken with red lentils and brown rice, and a bowl of asparagus and sugar snap peas. A couple of folk had asked for the recipes so here we go.

Curried Oven Fried Chicken
Several caveats here...it's not much of a recipe, you kind of go by feel. Owen has always been HIGHLY opposed to my sharing of this recipe but I've assured him it's o.k. Recipes are meant to be shared. Also...it's oven fried, but it's really no healthier than good old deep fried. I tried cutting back on the oil and butter but it doesn't work, the chicken seems no healthier and it doesn't work as well....so what the hell....go with it.
Preheat oven to 425.
One chicken cut up, or all thighs, etc.
Flour
Seasoning
For a whole chicken cut up, or comparable, you'll want at least a cup or two of flour in a large bowl. You have to use a lot and dump out the leftover...again, I've tried using less but it's not worth it and flour isn't that expensive. To that I add about tablespoon or so of kosher salt, about a good 4 tablespoons spices. I often go with Penzey's curry powder, augmented with another teaspoon or so of turmeric and cayenne. Really, it's whatever you have on hand. It's also very good made with smoked paprika or Italian seasonings, etc. The curry is our favorite though. You want to season the flour pretty strongly. Wet your finger, dip it in the season flour and taste it. You should get the flavor you want pretty strongly.
Dip all your chicken in the flour, pressing until it's completely coated. Set aside for a few minutes. If you let it sit about 20 minutes and then flour it again you will get a slightly crispier crust.
Heat a roasting pan, or baking sheet with a lip, with about 1/4 cup oil (olive or vegetable) and about the same in butter. I know. It's a lot. Put the pan in the oven with just oil and butter until butter is completely melted and sizzling. Take the pan out and then place the chicken skin side down...not too crowded but they will shrink in size so a little close is o.k. Roast at 425 for 30 minutes. Turn, and roast another 30 minutes. Done!
Boneless skinless chicken thighs work well here and will need less time....maybe 20 minutes a side. I don't recommend boneless skinless breasts...they get too dried out by the time they are browned enough.
You can also use corn starch or potato flour in place of half the flour and you will get a finer, crispier crust. I've tried it with breadcrumbs, cornmeal, etc....and never been that crazy about it....always go back to our standard.
I baked these the night before for ease and reheated them a bit yesterday. They're good cold but hot from the oven they probably are best. I don't make it super often but it is Ernie and Owen's favorite comfort food. In cold weather we serve it with mashed potatoes and the two guys are pretty much putty in my hands....

Red Lentils with Curry Leaves
adapted from A Cook's Guide to Chicago
4 cup masoor dal (red lentils)
2 teaspoon turmeric
4 teasoon ground cumin
4 teaspoon minced fresh ginger
1 tablespoon garam masala
4 teaspoon salt
3-4 tablespoons ghee (clarified butter)
4 teaspoon mustard seeds
2 dried red pepper
2 tablespoons chopped curry leaves
Place in a dutch oven and cover with water by about 2 inches. Bring to a boil, then turn heat down to a low simmer. After about 5 minutes add turmeric, cumin, ginger and garam masala. Cook until lentils are tender, about another 10 minutes.
Heat the ghee in a small frying pan. Add the mustard seed and cook until they pop (cover the pan briefly so they don't pop right out). Break the dried pepper into pieces and add it, t and the curry leaves to the pan. Cook for about two minutes, then pour the entire contents into the saucepan of lentils. Stir and adjust seasonings to taste. Again, I made this day ahead and just reheated, and tasted the next day. I added a bit more salt. I served it with a mixture of brown basmati rice and regular brown rice on the side.
World Harvest carries curry leaves in little plastic tubs in their freezer section. This is what I made for the party. If you quarter the recipe it's closer to the original and what you would want to make for a smaller group. Oh, and you could certainly use oil instead of the ghee....
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