Chicken Curry with Shredded Cabbage Sautéed in Herb Butter & Ginger

This recipe is very similar to my chicken curry recipe. It has less ingredients and replaces the potatoes with cabbage. This is a great affordable weeknight dinner. Cabbage is cheap – you get a lot of bang for your buck.

Cabbage sautéed in ginger is a very common side dish in the Caribbean. I decided to incorporate it with my chicken curry to complete this meal. This recipe can be served with plain cooked basmati rice.

Ingredients:

• 2 lbs of chicken, cut up with skin-on, bone-in. (Recommendation: “Family Pack” of legs and thighs)
• 2 TBS olive oil
• 3 TBS of garlic herb compound butter (store-bought or home made)
• 5 cloves of garlic, minced
• 2 tsp of minced ginger (jarred not fresh)
• 1  TBS madras curry powder (My family uses Lalah’s Madras curry powder, packaged  in a red container)
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp ground coriander
• 2 tsp ground cinnamon
• 1/2 head of cabbage, cut into thin shreds
• 1 cup hot tap water
• Kosher salt to taste

Procedure:

1. Heat olive oil and melt butter in a heavy-bottom pot or wok on medium-high heat
2. Stir in garlic and minced ginger for 1-2 minutes
3. Add madras curry powder, garam masala, ground cumin, ground coriander and turmeric
4. Gently stir the dry spices with the onion mixture for 1-2 minutes. It is important to cook the dry spices, so they release natural oils. This will result in a wet curry paste
5. Stir in chicken with curry paste until fully combined for about 5 minutes.
6. Add one cup of hot tap water. Cover and raise heat. When it reaches a gentle boil, add the ground cinnamon and salt. Stir gently.
7. Cover and lower heat. Let simmer 30 minutes or until chicken is fully cooked.
8. Uncover and add cabbage.
9. Stir in cabbage until the cabbage is slightly softened. Overcooking the cabbage will make it mushy.
10. Add salt if desired. Enjoy!