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March 03, 2011

Crazy Creamy Curry Chicken - You got to try this one

Dinner time! I am making Crazy Creamy Curry Chicken, which is my version of "Flygande Jakob" a Swedish dish invented in the 60's. This is so creamy with a great texture and excellent layers of flavors. It was one of my more popular dinner plates at Charizma containing a combination of richness, spices, salt and a touch of sweetness; this dish will hit your palate like a bomb.

Ingredients for 4 people:

1 1/2 Cup Long Grain Brown Rice

1/4 Cup California Wild Rice

3 1/2 Cups Water

1/4 tsp Salt

1 Yellow Onion, medium size
1 1/2 lbs Fresh Skin and Boneless Chicken, dark or white meat or a combo of both
3 Slices of Thick Bacon
1/4 cup of Unsalted Peanuts
1 Tbsp Chopped Fresh Garlic
1 Banana
1 Cups Heavy Cream
1 Tbsp Paprika Powder
2 Tbsp Yellow Curry Powder
1/4 tsp Cayenne Pepper Powder
1 tsp Ground Black Pepper
1 Tbsp Fresh Lime Juice
Salt to taste
3 Tbsp of Chopped Italian Parsley


  1. Bring rice, water and 1/4tsp salt to a boil. Turn down to a low simmer and let cook under lid for approximately 40 minutes or until the rice is soft and the water is gone.
  2. Dice and sauté onion until soft, golden and shiny. Set onion a side.

3. Dice bacon and sauté slightly crisp, add garlic and peanuts and cook a few more minutes while stirring. Set bacon mix a side.

4. Cut chicken into big, bite size pieces, coat with canola oil and mix with paprika, white pepper, curry and cayenne. Brown chicken in hot pan until nearly cooked through.

5. Add cream, lime juice, cooked onion and bacon mix to the chicken. Simmer for a few minutes and taste off with salt.

6. Slice and add the banana, mix it in and bring to a simmer again.

7. Serve with rice and garnish with fresh chopped parsley.

8. Enjoy!

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